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Loren 12-14-2007 01:36 PM

New Bread Oven
I have just finished building my bread oven and found this site via I sure whish I knew about this list and the Forum before I began work on the oven. In 2004 I started investigating the building of an oven and the only site I found was Brian's brick oven page. Since then there have been a lot of great sites that have come out, there is much more information out now than I could find years ago.

I built an Allan Scott style oven and fired it up last weekend for the first time. I have a lot to learn and this site has a tremendous amount of information including the link to the bread classes given in Sonoma next March by Peter Reinhart, unfortunately they are already full.

It is amazing that I have been to this site many times and only thought you sold pre fab ovens. I could kick myself for not finding this forum earlier, hindsight is 20/20. I am in search of some good tools to use for making pizza so I will check the tool section.

I had a look at the Pompeii oven and the brick work is something else!

Thanks for the great site.

asudavew 12-14-2007 01:50 PM

Re: New Bread Oven
Welcome aboard.

I am sure we would all enjoy pictures of your oven!

And don't worry about not getting here sooner, you've made it here now!
And there is still plenty to learn about firing and running your oven, and bread making, and baking, and cooking, and firewood, ... well... loads of things. And you can learn much about ALL of those things right here.
Tons of reading!

We're glad to have you.


CanuckJim 12-14-2007 02:14 PM

Re: New Bread Oven

Sshh. Don't tell anyone, but there are a few AS oven types on this forum. I'm one of them: 4'x3' floor, high mass (the oven, not me). You might want to go to the main site, , and download the bread baking, pizza making and general cooking e-books. You must register to get them, but they're free in pdf format.


Loren 12-14-2007 03:06 PM

Re: New Bread Oven
3 Attachment(s)
I am lucky to have found this site! There is so much information here I am completely lost, this is great. Here are some pics of the oven...

Thanks guys!


dmun 12-15-2007 04:36 AM

Re: New Bread Oven
This may qualify as a dumb question, but why the firebox underneath? Was this designed to work as a "white" oven?

RTflorida 12-15-2007 06:07 AM

Re: New Bread Oven
I like it. Maybe just a fireplace? In any case it is really cool seeing both fires burning at once.

Loren 12-15-2007 11:35 AM

Re: New Bread Oven
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Ah, never a dumb question. To tell you the truth I am not sure what it will turn in to be. Here is how it started, I will try to shorten up a long story. I ordered a bunch of hearth bricks and found out how much they were when I picked them up, WOW!$! So I got cheap and bought some fire brick and saw how much of a difference there was in quality, I then decided not to skimp on the main oven. So I had a bunch of fire brick left over and came up with the… smoker, fireplace, BBQ, ash dump idea. Also since I have never done brick work before I could practice there first. I was even thinking of firing it up and see what temp I could get it so I could do a quick pizza in it, maybe with a pizza stone and coals underneath. It is tied into the ash dump and ties in to the flue quite nicely. I would like to use the main oven as a smoking chamber and do some nice fish and jerky.

Here is an early pic, it was a pain in the back to build it… I'll see if I can find a pic of the roof later. It is kind of cool how I interlocked the bricks to make the opening of the ash drop/flue.


PS What is a white oven?

Loren 12-15-2007 11:45 AM

Re: New Bread Oven
Hey Jim,

Nice to know you have the same style oven I do. I will probably have a lot of questions for you down the line. I just signed up for Peter Reinhart's class in March, should be interesting...


dmun 12-15-2007 12:26 PM

Re: New Bread Oven

Originally Posted by Loren (Post 21154)
PS What is a white oven?

A "White" oven is a bake chamber which is heated by a fire below, and flue gasses traveling around it. In other words, the fire isn't in the oven. These are often part of a masonry heater assembly. Commercial ovens that need to be fired continuously are often set up as white ovens.

Acoma 12-15-2007 03:27 PM

Re: New Bread Oven
I am concerned about the lack of insulation to the lower area. Did you insulate it properly? How so? If you are doing a double barrel approach, I hope both areas were equally insulated. Can you elaborate?

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