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Bridget 08-30-2007 12:49 PM

Hi from New Jersey
I am planning to build a Casa 100 or Premio 100 with my dad in my backyard this October. I only have 3 weeks time - that's all the time my dad is visiting for. So I hope for good weather :)

I would appreciate any help and hints that you have for a newcomer.

I have not decided if I should go with the Premio or the Casa - Does anyone have a good example (pictures) of how to build an arch and a landing for the casa?

I'd like to do bread baking as well - heavy breads like whole grain sourdough. Do you think that I need additional insulation layers for that? Will additional insulation be sufficient to do more than a single batch bread? And what would that do to the heating up time?

I think I want to do an iglo shape with stucko - how do you attach decorative items (tile etc) to stucko? Can you just press it in before it is dry?

You can see - I have a lot of questiosn :)

thanks Bridget

asudavew 08-30-2007 12:55 PM

Re: Hi from New Jersey
Welcome to the sight!

You better hurry! Looks like you are going to be busy.

Bridget 08-30-2007 01:23 PM

Re: Hi from New Jersey
Thanks - yes I will be - that's why I chose the prefab domes rather than trying to build one myself. Even though that would be my preference.
Can't wait to see your project completed
cheers Bridget

asudavew 08-30-2007 01:37 PM

Re: Hi from New Jersey
You may want to work on the stand and have it ready...

I'm not sure how much you can do yourself, but that would allow you and your dad more time to work on the rest.

Or maybe you could have the stand made at a local welding shop out of angel iron.

CanuckJim 08-30-2007 03:13 PM

Re: Hi from New Jersey

Additional insulation is always a good idea for any oven. Currently, I'm using two inches of calcium silicate batt, plus three inches of a product called Matrilite 18. For multiple batches of bread, you want more mass, though, that is more masonry thickness before you insulate. You can get that by coating the outside of the dome with refractory mortar. How thick the layer is really depends on how many batches of bread you want to bake from one firing. Additional mass will extend your firing times. How much depends on how thick. Unless you plan to bake commercially, I'd suggest two to three inches of additional cladding.


Bridget 08-31-2007 06:17 AM

Re: Hi from New Jersey
Thanks Jim,

I am trying to figure out what it would take to do 2 batches with one firing. I think it would be at least 1/2 H additional time, if 2-3 inches would be added. I think the dome thickness is about 5-6 inches, derived from the installation guide pictures.
What do you think?
thanks Bridget

Bridget 08-31-2007 06:21 AM

Re: Hi from New Jersey
yes that is a good idea - and I am working on it ... I am trying to have my contractor build it. But he might not have time before October, so I might be stuck with some of it myself. It's an adventure :)
thanks Bridget

maver 08-31-2007 01:58 PM

Re: Hi from New Jersey
With a conventional brick pompeii and about 1" of additional cladding (on top of the roughly 4.5" firebrick splits I can do two batches in one firing although it's better if they are intended to be baked at different temperatures (like baguette and boule). I think 2-3 inches of cladding would be more than enough for 2 batches in one firing, but if your focus is bread I don't think I'd go thinner. Just remember the longer heat up time will require more organization and attendance on bake days.


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