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  #31  
Old 11-15-2011, 11:16 AM
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Default Re: Aceves's Corner 42" Pompeii Build

I've started my curing fires. The fire in the dome looks awesome, and the chimney draws beautifully.

Only one crack in my entry arch, but I'm not too worried about it. I'll patch that up later. In the meantime, more fire!!!!

aceves
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  #32  
Old 11-22-2011, 10:26 AM
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Default Re: Aceves's Corner 42" Pompeii Build

So we're COOKING in the WFO!

I'm still in the curing stages, but I figured I'd use the heat for something, like food. I was able to get my oven up to 650F last night, and then I let it cool off a bit to try to cook in it.

I tried the beer can chicken (BCC) recipe last night. All I can say is: WOW!!!! That chicken was GOOD!!!!

Oven temp was at 550F-575F and I left the chicken in for 1 hour 15 mins, rotating every 15 mins. I did have a small fire going on the side of the oven.

I used half a beer can of pale ale, and I rubbed a dry rub on the outside of the chicken. That's it.

Nice and crispy on the outside, and SUPER moist on the inside. Full of flavor and very juicy. I am definitely going to keep making more BCC as my cooking develops! You just can't go wrong. I also roasted some veggies to go with the chicken for dinner.

I will change up the beers as I cook more BCCs. I read in the forum that some members prefer Guinness. I'll experiment with different brews.

I also made some sourdough - no knead recipe. My 1st sourdough ever! I let the yeast age for 48 hours, prepared the dough, and put 2 loaves in once the chicken was out. Temp was 500F and the loaves were done in 25 mins.

I placed the loaves in pans as I ran out of parchment paper. I'm a newbie when it comes to sourdough, so I'll get better the more bread I bake. I made rosemary bread as well, but that one didn't come out too great (you'll notice the rosemary bread in the 2nd pic). The temp had gone down and I left the bread in a little too long. No worries, I'll only get better.

I'm excited to be cooking with fire. This is fun!!!

aceves
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Aceves's Corner 42" Pompeii Build-chicken.jpg   Aceves's Corner 42" Pompeii Build-bread1.jpg   Aceves's Corner 42" Pompeii Build-bread2.jpg   Aceves's Corner 42" Pompeii Build-bread3.jpg  

Last edited by aceves; 11-22-2011 at 10:30 AM.
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  #33  
Old 11-22-2011, 12:06 PM
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Thumbs up Re: Aceves's Corner 42" Pompeii Build

Looking good! Those first cooking ventures in the new oven are really fun. Glad to see you enjoying the curing process!
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  #34  
Old 11-22-2011, 08:43 PM
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Default Re: Aceves's Corner 42" Pompeii Build

I don't think you want to cook your bread on parchment paper either. It would go straight on the brick like a pizza. The parchment might catch fire (if you have a log going).

Mike
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  #35  
Old 11-23-2011, 12:30 AM
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Default Re: Aceves's Corner 42" Pompeii Build

Hi Mike D,

Thanks for the advice. I'll skip the parchment paper and go for the loaf straight on the firebrick. I'm definitely learning as I go!

aceves
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  #36  
Old 11-23-2011, 01:18 AM
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Default Re: Aceves's Corner 42" Pompeii Build

I find it better to have the bread on a tray. often the floor is too hot and the bottom burns if directly on the bricks. placing it on a tray takes the sting out of it and also has the advantage of letting it rise without disturbing it, risking collapse.
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  #37  
Old 11-23-2011, 09:43 PM
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Default Re: Aceves's Corner 42" Pompeii Build

I finished my oven in the late fall of 2009 and recently baked loaf # 1,000. My neighbor and I bake about 25 loaves per week. We started using parchment paper early in our baking (under the "normal temp" loaves) and are extremely happy with the system. We did have one bread bake where I left an oak log burning and it left a strong disagreeable smell and taste in the bread...won't do that again. I now am convinced that leaving a fire (or even coals) in the oven is a BAD idea when baking breads (IMO).

I start the oven fire late at night before the next day's bake and put a good sized log in to bank the fire. Normally, my morning temps are about 200-250F the next morning and I can easily restart the fire from the remaining coals. I start feeding the fire on the hour from about 7 am to 11 am. I have learned that I need about four hours of temps > 600F to fully charge my oven for our planned bakes. I clean out the remaining coals & ash about noon, wire brush the hearth and then use my copper blow tube to clean ash from the cooking area. I close the oven for an hour to equalize and then we're ready to bake baguette type breads (from 550 to 590F). These are the only loaves I currently bake directly on the hearth. My 11-12 oz baguettes take about 15-20 minutes to finish.

When the hearth drops to 525F or so, I start putting in the sourdoughs and we continue to work down to the enriched breads like Challah and Finnish Pulla as the hearth gets closer to 400F. All the breads after the high-temp baguettes get a piece of parchment under them. I keep the used (and very brown) parchment for starting the next fire in the oven. I'd strongly recommend keeping hourly temp readings on your oven to determine how best to fire it for breads and other baked goods. I've included one of my temp charts if you're interested.
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  #38  
Old 12-19-2011, 02:04 PM
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Default Re: Aceves's Corner 42" Pompeii Build

It's been a while since I last posted. Here's an update:

My electrical is 90% done and my roof is on. We were only able to cover half the roof in cement board before darkness fell. We were also able to cover the rest of the clay flue in FB blanket.

I also kept a little blanket for my oven door - my nephew is cutting and welding me a custom SS door - and the leftover FB blanket is going in the door (2 inches thick).

I'll keep working on the enclosure as time permits. Good thing is that I am curing (and cooking in) my oven, so it is a functional WFO at this point! Bad thing is that with vacation and winter, I have little time to keep working on it!

I want to complete this thing already!

aceves
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  #39  
Old 01-04-2012, 01:07 PM
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Default Re: Aceves's Corner 42" Pompeii Build

Hi aceves
Just started planning a 39" dome. Yours is one of those I want to aim for although you've maybe set the bar slightly high.
I like your oven entry arch and would like to attempt something similar. Without knowing your brick sizes (maybe I missed it somewhere). I find it hard to estimate the size. What is the radius of your entry arch. I also like the idea you had to cut the half bricks 5" on one side and 4". How did that work out? And is it maybe possible to add the side bevel also in a single cut, by having slightly less than 5" on the bottom and say slightly more on the top if you know what I mean? I'm finding it hard to visualise.

My bricks are 9"x4.5"X3" or the decimal equivalent.
Thanks
Aidan
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  #40  
Old 01-04-2012, 01:53 PM
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Default Re: Aceves's Corner 42" Pompeii Build

Aiden,
A 3"-brick will require a different configuration than a 2"-thick brick, especially if you wish to maintain a small, uniform joint size. Once you have the inner arch dimensions (including the shape if it's not a true hemisphere), you should be able to create amock up quite easily in SketchUp or something similar. I wish my bricks were 3"!
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