#11  
Old 12-07-2008, 12:34 PM
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Default Re: my new oven in progress summer 08

That sounds divine, I've copied your recipe
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  #12  
Old 12-07-2008, 09:25 PM
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Thumbs up Re: my new oven in progress summer 08

Quote:
Originally Posted by Breven View Post
Looking really good Mavano...keep the pics coming!
man I checked out your pics. good job on dome and chimney trans.I wish I would of looked a little more at others building skills could of learned much, I found the forum a bit late in the building stage,I just downloaded the plans and started working tought I knew it all, could of learned a lot from all the members , yours looks awsome thats a lot of building you did ,is it finshed yet, about some pics.
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  #13  
Old 12-08-2008, 07:14 AM
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Default Re: my new oven in progress summer 08

Thanks for the turkey info! I think I'm going to try a practice turkey before I go for the big one.
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  #14  
Old 12-08-2008, 03:32 PM
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Default Re: my new oven in progress summer 08

Mavano,
I think I'll be starting next spring. What depth is your foundation? We're in the same area (NW burbs of Chicago) and have read different opinions.
Thanks
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  #15  
Old 12-09-2008, 08:48 AM
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Default Re: my new oven in progress summer 08

Hi Craig its nice to hear from someone in this area ,well I dug 18 inches on the perimeter 4 inches in the center and poured it in one shot.
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  #16  
Old 12-09-2008, 09:03 AM
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Default Re: my new oven in progress summer 08

Thanks for the info, did you use a lot of re-bar?
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  #17  
Old 12-09-2008, 09:16 AM
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Default Re: my new oven in progress summer 08

hey egalecki great job on your oven, love the looks of that bread whats the recipe?
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  #18  
Old 12-09-2008, 09:36 AM
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Default Re: my new oven in progress summer 08

Thank you. Which bread? I've done several different ones...
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Old 12-09-2008, 10:26 AM
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Default Re: my new oven in progress summer 08

sorry I meant the pugliese bread
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  #20  
Old 12-09-2008, 10:57 AM
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Default Re: my new oven in progress summer 08

Oh. That recipe came from here: Pane Pugliese Bread Suite It's the one from Boriani et al. It's pretty good for a bread with no biga used. If you buy King Arthur bread flour or Gold Medal bread flour, you shouldn't need the malt, since they already add that in the flour. I don't know about other brands. You can get the malt from here: King Arthur Flour home page
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