I'm thinking of building a round oven on the side of an existing stone foundation. The bakery will end up being on one side of an existing basement(lower level). I'd like to dig away and then build the oven at the correct level for use inside and then cover it all up again??? Sort of like an old city bakery on a lower level... As I'm also heavily interested in bread, how would the natural thermal mass of earth on all sides of the oven affect the oven heat? Does anyone have any experience with this?
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