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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!
That's a great question Emma but I suspect that the answer is different for every oven since there are many different variations of oven shapes and sizes, hearth thicknesses and insulation characteristics for dome and hearth. Open door or closed off oven with sealed chimney? How hot a fire for that hour? White or black oven when done? Ambient temperature at start?....you get the idea, it's very hard to give you a accurate response!
I think you just have to fire up your oven and try to keep track of how it performs
Ovens will operate on a temperature curve, with a constant but slow cooling after the heat source is gone. FB might have some general temperature curves charts for their ovens.
If you have more specifics on your oven design, there may be people here that can give you an educated guess.
sigpicTiempo para guzarlos..... ...enjoy every sandwich!
Thanks for your reply Jim. Actually I don't have an oven but I am speaking hypothetically because I am writing my thesis on ovens. I just need some rough answers so that I can do some simple calculations about heat loss etc.
I have said that my oven is 1.2m x 1.5m with firebrick walls 6 inches thick with insulation. The temperature of the oven needs to be at 230 degrees celsius. (I don't know about how hot the fire would need to be to achieve this temperature so that it maintains for a period of time after the fire is out.) The door will be closed with an open chimney. It will be a white oven with an ambient temperature to start. But really I just need a rough guide.
I'll have a look and see if I can find one of those charts you mentioned and in the meantime can anyone else help me out?!