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Additional Mortar Layer - 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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Additional Mortar Layer

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  • Additional Mortar Layer

    What is the current thinking on adding a 2" layer of refractory mortar on the outside of the dome. I know it's been stated that this layer can add additional retained heat to the oven which is useful in bread baking. I assume it also slows the heat up times. The reason I ask is that at one time a layer of splits added to the floor was advocated for bread but I understand that was not effective.
    Also what is the cause of cracking. I know that's a very broad question. I assume it has to do with differential heating of the oven, the dome absorbing heat faster and growing in relation to the floor and lower parts of the dome? What about circulation of air from the entry?
    I was looking at Dino's cracks and trying to see what's going on.

    Mark

  • #2
    Re: Additional Mortar Layer

    i have 1" extra on mine. It still heats up in about 45 minutes to pizza temp (though it is not fully saturated at that point, meaning if I took the fire out then the dome temp would drop quickly). One of my biggest problems in baking bread at the end of a pizza session is waiting for the oven to cool down. 2" might be too much mass, search some of my past posts, I have nearly killed myself trying to use all of the heat in my oven...

    As to cracking, It is going to crack, be ready for it.

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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