Pompeii oven in Switzerland: pics

[Ken524]

I have to agree with Frances. Forno Bravo is the best online community I've ever participated in.

[asudavew]

Originally Posted by Ken524

I have to agree with Frances. Forno Bravo is the best online community I've ever participated in.

Ditto

Congrats Frances!

[sarah h]

I have just stopped laughing about the bellows and the peel so now I can say congratulations on the pizza and those fine doors - they both (food & doors) look terrific! And what a great idea to do two doors instead of one. I remember reading somewhere that to keep them from burning, you can just soak them before use, and the steam that's created is supposed to help in some way when cooking bread - I'd run that one by an experienced WFO baker though ... Jim??
Great to see you're having fun. I'll look forward to seeing what comes next!

Sarah

[Frances]

...well, actuallly the doors got charred as well when I baked bread yesterday .

I thought it was probably because I left the fire inside, but I'll certainly try soaking the doors first, sounds like a good idea. I thought maybe the wood would get brittle if it were continually being soaked and dried out, but that hardly seems to matter now. No worries though, once I've got it all sorted out, I'll make a new door out of the remianing bit of wood

Does anyone know of any other coating I could put on a wooden door to make it more heat resistant?

[asudavew]

Originally Posted by Frances

Does anyone know of any other coating I could put on a wooden door to make it more heat resistant?

If you have any leftover thermal blanket, you can attach it to the inside of the door.

[Marcel]

Originally Posted by Hendo

David,

Was it Marcel? The post at http://www.fornobravo.com/forum/f8/f....html#post9483 (For a few questions more) has a photo of an upside down angle iron over the entry which I think comes from Marcel in a response to whocanitbenow. There is a link to Marcel's photobucket site, and on it the angle iron seems to be simply sitting freely on the vent sides.

Cheers, Paul.

(M) True, I used an angle iron which I filled with refractory mortar upon the advice of Louis Arrevalo, to reduce smoke turbulance.

Ciao,

Marcel March 06, 2008

[CanuckJim]

Marcel,

You've been hiding. Very naughty. Glad to see you back.

Jim

[Marcel]

Originally Posted by CanuckJim

Marcel,

You've been hiding. Very naughty. Glad to see you back.

Jim

(M) Thanks Jim. I doubt if I'll be nearly as active this year. It's time to do some serious baking!

Chow,

Marcel 03-06-08

[RCLake]

I love it when earlier threads get responded to, so many issues in the archives that I've missed. Didn't realize Frances started her cooking in Nov of last year, her cooking results would make me believe it was a long time before that. What an insperation.

[Acoma]

RC, this is a family indeed. Think about it, tons of Grandparents, uncles, aunts, and siblings. We are all those. It is up to each member to confess where they stand. Even though I am not done with mine, I feel like the Uncle to the forum, so, welcome nephews and nieces...