my new oven in progress summer 08 Brick Oven Photos Discuss my new oven in progress summer 08 in the Good Background Information forums; That sounds divine, I've copied your recipe...

[Tim F]

That sounds divine, I've copied your recipe

[MAVANO]

Originally Posted by Breven

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.

[egalecki]

Thanks for the turkey info! I think I'm going to try a practice turkey before I go for the big one.

[Craig B]

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

[MAVANO]

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.

[Craig B]

Thanks for the info, did you use a lot of re-bar?

[MAVANO]

hey egalecki great job on your oven, love the looks of that bread whats the recipe?

[egalecki]

Thank you. Which bread? I've done several different ones...

[MAVANO]

sorry I meant the pugliese bread

[egalecki]

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