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Much better than the angle iron for those who don't want to build a masonry arch.
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I agree - if only I had thought of this or read about it before I built mine ...
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... the height of the entrance sure looks like it is greater than 63% of what one would suspect the interior height of the dome.
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It does look too tall - don't think I'd do it quite that way. Still, it obviously worked for them, from both a building & baking perspective!
As for the wood strip frame and the 'heat sink', the people who built this are located in Quebec and seemingly modeled their build (including the clay walls) after the old traditional bread ovens of Quebec - not the most efficient by today's standards but suited the times when everything was done with what was at hand. There were hundreds, if not thousands of these all over the province at one time. I'm sure some still exist today and hope someday we'll hear on the forum from someone who has one of the old originals ...
Sarah