 Re: Firebrick Electric Oven Liner
Elizabeth,
Good points. The idea is to treat the brick layer as a shelf element (not shown in the render) and would have clearances on all sides. Cutting off the feedback system between a heating element and the temperature control is to be avoided (this applies to stone inserts too).
A large, thick, rectangular oven stone would be preferrable (and would be a whole lot easier to implement) but the thickest that I've been able to find is slightly under one inch and what's needed is on the order of one and one-half to two inches thick, necessary to act as a thermal reservoir to obtain proper "oven spring" (nearly as thick as in a real brick oven). My current stone is slightly over one-half inch and is marginal at best.
Building a FBO (Fire Brick Oven) is a solution but I feel that in my case its utilization would be low due to time constraints. The best solution, in my case, is a brick lined electric oven with steam injection but that's better left to a different thread and most probably to an entirely new house...,
Wild-Yeast
P.S. The cast iron fry pan works a treat even with an oven that vents. I stuff the external vent with a rag for the first five to seven minutes while the steam fills the oven then its removed so that the breads baking progress can be smelled.  |