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This does bring up a question because of the mass. Why do professional bakers want to use a WFO? The essence of wood is gone so it adds no flavor. Why not just use a gas oven with a hearth insert? Jim...., others?
Legitimate and interesting question. I've used commercial gas decks, and they simply do not produce the same exceptional bread as a high mass WFO. The nature of a sealed, retained heat environment that radiates such intense yet constant heat yields results that I've never approached using gas or electric. There are very fine gas, steam injected French ovens, no doubt, but $$$$$.
"Made are tools, and born are hands"--William Blake, 1757-1827
Does anyone here know what type of square gray stone they're using for the floor of this oven? Or why? It looks like its being tiled right on top of a fire brick layer but I can't find any threads on alternative materials to use for hearth stones. I've seen commercial WFOs that claim to have concrete pavers or stones of some kind as their cooking surface and I've also read up on soap stone on this forum but this material in the video seems mysterious. Thanks for the insight.
I've seen commercial WFOs that claim to have concrete pavers or stones of some kind as their cooking surface
Concrete pavers are a big no-no in a high heat environment. They will fail tout de suite. Castable refractory leaves a chalky surface you don't want to cook on. The only form of grey stone successfully used is soapstone.
Indeed a speedy reply. So you say the square tiles in this oven video, the gray ones, are most likely soapstone? It this the standard surface that most commercial pizza ovens are built with? If not what would that be? Firebrick?
thank you again
Looks like soapstone to me. Not much of a thermal blanket, certainly not expanded perlite, a swept back chimney, and a whole lot of mass. Any idea what size it is. Yes, they do look like they have done it a few times.
soapstone? It this the standard surface that most commercial pizza ovens are built with? If not what would that be? Firebrick?
Firebrick, or the larger chunks of the same stuff, called refractory tiles, are the standard oven floor. Commercial operations change out the floor every few years, no way they'd use a pricey material like soapstone.