 firing time
Mine is a 42" low dome (18" tall, Napoletana style) pompeii brick oven. It takes longer to cool the oven back to bread temperatures (about 1 1/2 to 2 hours to drop from 800 back to 550) than it does to heat to pizza temperatures (about 1 hour). I have my hearth bricks sitting directly on a three inch layer of perlite concrete, oven dome made of 1/2 bricks (4 1/2 inches) with about 1/2 inch of cladding, and minimum six inches of loose fill perlite around the oven. I'm still working out the bread making process, but have no problem making more bread than I can eat in a week on the tail of my pizza making - see my recent thread on bread. Welcome to the forum Homebrewer - what's brewing now? |