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Russian oven design, unusual hearth floor. - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Russian oven design, unusual hearth floor.

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  • Russian oven design, unusual hearth floor.

    Hello everyone,

    I have a question about a design feature of the traditional Russian oven. The baking chamber of such an oven traditionally is built with a slight rise -- about 30mm / 1.18 inches towards the back. I've attached the diagrams for the oven, and another one showing different shapes of the baking chamber.The third chamber design looks to be more like a "barrel", and that's how they call it. The numbers on the second diagram are in millimeters, so you can see the height differences. So far as I've read this slight rise provides a uniform combustion of the fuel. The website says: "If you make the floor horizontal, then the fuel will burn less intensively, and it will heat up the oven less." Not sure what they meant by this, so I was hoping somebody could shed some light on this.

    Has anybody seen ovens with such floor design, and does this feature really do what they claim? Have anyone seen such chambers, and any inputs on such design?
    Here is the original website, if anyone interested, can use google translate to change it to English.


    Thanks.
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