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  #141  
Old 02-23-2012, 02:30 PM
GianniFocaccia's Avatar
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Default Re: OctoForno

Dennis,
I too read about soapstone being too efficient as a heat-radiator and not suitable for baking bread. Then Jay (Texassourdough) here said don't worry about it: build your fires to heat-load your oven accordingly, the dome and floor are independent. Don't worry, be happy. I now think this is practical thinking, that 500F is 500F like Jay said. If not, I'm prepared to go with aluminum bread trays.

If you look at Post #35 on this thread, you'll see that I cut the soapstone to be 'easily' removed in the event it cracks, although if it does it will still be functional. Warning, though. This stuff is insanely heavy. I tried to pry up the front of the slab next to the arch so I could widen the arch about 1/8" (to save it from crcking if the soapstone expands) and I ended up lifting the entire dome off the firebrick 'subfloor'. I was just lucky I had beveled the front edge of the soapstone or it will never come out. My ingenious plan to remove it (if I ever have to) is to pry the middle piece up and slide a piece of ice the shape of a freezer bag and about 1/2" thick underneath and slide it out. Same with the remaining two pieces.

At the rate I'm going, if you do install soapstone in your oven, you'll be finished before me and can tell me how it works! The reports from the 81" commercial oven thread on this site report that the soapstone floor works mahvelously...

John
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  #142  
Old 02-24-2012, 10:36 PM
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Default Re: OctoForno

Quote:
Oh, you are going to be so glad you dropped weight prior to finishing your oven
Dino,

You are so right about this! All through the oven build I have been thinking about all the weight that's gonna mysteriously appear (pizza, bread, cookies, souffles) But a cook has to maintain a minimum of quality control, right?
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  #143  
Old 02-25-2012, 05:41 PM
Apprentice
 
Join Date: May 2011
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Default Re: OctoForno

Well, John...as my grandmother and great aunt always said...NEVER trust a skinny cook!
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  #144  
Old 05-24-2012, 10:35 AM
Il Pizzaiolo
 
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Default Re: OctoForno

Ping!

John, Do you have any new photos to share?

Thanks

Chris
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  #145  
Old 07-15-2012, 08:54 AM
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Join Date: Jan 2012
Location: landisburg
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Default Re: OctoForno

I have 3 1/2" soapstone bricks and was told not to use them for the floor because they are not an insulator. I love what you did with yours, any problem with baking? does the oven cool down too much?
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  #146  
Old 07-15-2012, 10:27 AM
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Default Re: OctoForno

Quote:
Originally Posted by Dagored154 View Post
I have 3 1/2" soapstone bricks and was told not to use them for the floor because they are not an insulator. I love what you did with yours, any problem with baking? does the oven cool down too much?
John used the soapstone as his baking layer and has insulation under the soapstone slabs. You could do it this way and it will work nicely.

Chip
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  #147  
Old 07-15-2012, 11:32 AM
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Default Re: OctoForno

thanks. that is a good idea.
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  #148  
Old 07-15-2012, 04:00 PM
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Default Re: OctoForno

Quote:
I have 3 1/2" soapstone bricks and was told not to use them for the floor because they are not an insulator
Chip's right: I positioned my soapstone as the baking surface since it reportedly recharges more quickly than firebrick. I believe this is why commercial ovens employ soapstone. I actually have a layer of 2.5"-thick firebrick sandwiched between the soapstone and 5.5" of insulation. That gives me a total 3.75" of floor mass.

I'd love to report on the performance of my oven but I just acquired my flue and am now forming up my entryway arches and vent.

I think 3.5"-thick soapstone bricks are the bomb. They should charge quickly and with sufficient insulation underneath, retain their heat. Like concrete, with bricks, you engineer potential cracks out of the equation.

John
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  #149  
Old 11-10-2012, 07:40 AM
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Default Re: OctoForno

John, how's the oven coming?

Chris
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  #150  
Old 03-01-2013, 02:56 AM
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Location: Australia
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Default Re: OctoForno

Hi John

Would love to see the rest of your pics leading to the finished product.....
Am assuming you have finsihed your build.
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Cheers Colin


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