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Hello from New Zealand - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Hello from New Zealand

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  • Hello from New Zealand

    Hi There,
    My summer holiday project (i'm a school teacher) has been to make a brick oven. I wish I'd discovered this web site earlier as it's been quite a journey of discovery to date and I suspect a lot of my questions would have been quickly answered by viewing the resources on the Forno Bravo site. I thought I'd attach some images and notes on my oven project in case any one else is interested in building a brick oven without having to re-mortgage their house.

    Regards
    Richard

  • #2
    Re: Hello from New Zealand

    Hello, What sort of oven are you building?
    http://www.fornobravo.com/forum/f2/o...-nz-14012.html

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    • #3
      Re: Hello from New Zealand

      I am curious as well.

      Thanks

      MC

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      • #4
        Re: Hello from New Zealand

        Hi There

        Apparently the design of my oven is called a "barrel vault" basically like a barrel cut in half vertically and placed on it's side with a entrance arch and flue. I've made it from regular clay bricks after reading a library book suggesting the 2000 C degree heat at which a clay brick is fired is not likely to be exceeded by the heat produced by the fire in a wood fired oven. I don't think I could have convinced my wife that the expense of fire bricks was justified. ($7 NZ each).

        From my reading on the Forno Bravo site it seems that the barrel vault design is inferior to the dome shapes ovens for quick heating and pizza cooking but possibly superior for bread baking as the retained heat capacity is greater. I'm keen to try both.

        Regards
        R.

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        • #5
          Re: Hello from New Zealand

          Hey Richardnz,

          The idea that a barrel vault oven is better for bread is a common misunderstanding that we are always trying to clarify.

          The round, dome oven is perfect for bread and much better at home bread baking than a barrel vault oven. The round oven is faster to heat up and more efficient with wood -- and it can bake more bread than you could ever need.

          The only place to use a barrel vault oven is in a commercial bakery -- making hundreds of loaves of bread each day.

          Pass the word. :-)
          James
          Pizza Ovens
          Outdoor Fireplaces

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