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Salt under cooking floor - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Salt under cooking floor

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  • Salt under cooking floor

    Hi everyone,
    Finally... Started building my first oven, done foundation and hearth and getting ready laying the cooking floor .
    Some people told me to lay the floor on bed of salt instead of fireclay… saying it will have the same thermal qualities of fireclay and will absorb some humidity from the cooking chamber… to produce better and crispier pizza.
    Does anyone have some experience with this?

  • #2
    Re: Salt under cooking floor

    No experience but a little chemistry background in desicants. The salt will definitely attrach water and bond with it, for a time. As it becomes saturated, it becomes useless. Driving the water off ( firing the oven) will work to a certain extent. Over time your salt will become contaminated and stop working.
    I am not sure why you are worrying about this. If you look a some of the bread threads you will see people adding water ( misting) to get a higher humity. A 900 degree fire is sure to dry everything out.
    Also, look at the FB pizza crust recipe. It has a 65% hydration for crying out loud. Any slight moisture from the cracks in the floor should not really have a huge effect. The crispy crust comes from a good recipe and the correct temperature in the oven.

    Sharpei Diem.....Seize the wrinkle dog


    • #3
      Re: Salt under cooking floor

      I think some very old designs call for salt as an insulator instead of the FB board or vermiculite concrete. Salt is not a good insulator and should not be used in that capacity. The fireclay layer is strictly for leveling and it works well...
      My Oven Thread:


      • #4
        Re: Salt under cooking floor

        This is a hang-over from a traditional ineffective under-floor insulation technique. Don't do it. Salt reacts with ambient moisture to produce sulfuric acid (see northeastern US automobiles) that will attack your support slab and it's rebar. Plain sand would be better.

        What insulation are you using under your oven floor?
        My geodesic oven project: part 1, part 2


        • #5
          Re: Salt under cooking floor

          I’m using vermiculite concrete under the cooking floor,
          The salt idea didn’t sounds that good to me and suspected it to be hanging-over from traditional isolation method… I’ll stick to fireclay and sand.