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oven shape - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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  • oven shape


    I was wondering if there is a big difference between round ovens and rectangular ovens??

    I want to make a commercial masonary oven but i want to make it rectangular rather than round/domed shaped.

    Would it make a huge difference?

  • #2
    Re: oven shape

    What will you use it for?


    • #3
      Re: oven shape

      I plan to use it to bake bread mostly.

      I am opening a cafe and one of my maid product will be sandwiches and I would love to make bread from a brick oven.

      To give you an idea of the amount I hope to make approx 200 bread that will be approx 6 inches each in length and 3 inches in width.



      • #4
        Re: oven shape

        A barrel vault is easier and faster to build. As far as performance, you can get the same results from either shape.
        Old World Stone & Garden

        Current WFO build - Dry Stone Base & Gothic Vault

        When we build, let us think that we build for ever.
        John Ruskin