It's amazing how much effort we put into building our ovens, and yet we tend to neglect constructing a decent oven door. I take responsibility for being one of the worst offenders. Finally, I think I've built a door that should help to contain oven heat and not burn up. The door is wood, but it has a steel backing with a 1/2" air space between the wood and the steel.
Wooden door with steel backing in profile
Without the air space, the intense oven heat could conduct right through the steel and turn my proud. new oven door into charcoal. The wooden door is the door I use for bread baking.
All steel door
When starting my fires up I use an all steel door that I prop slightly open. This restricts the flow of oxygen, creating a vortex effect, making it easier for the fire to burn.
Breadhunter aka Stu Silverstein
Bread First is a book for beginners. Everything a beginner needs to know can be found here. You can expect to bake great bread the first time. The process is simple, and the ingredients are readily available. "No knead" baking is for everyone. No experience is required. Clear instructions with photos make everything extra easy.
Bread Earth And Fire: Earth Ovens And Artisan Breads
For the past couple of years I've been revising my book, Bread Earth And Fire. I've added the subtitle Earth Ovens And Artisan Breads because I feel this more fully explains what the book is about. Along with the photos, you'll now find drawings that better illustrate the oven building process, new ovens to build as well a history of bread from the "beginning of time."
Bread Earth And Fire: Earth Ovens And Artisan Breads is available as an ebook or print copy from Lulu.
I write about bread and wood-fired bread ovens. Sourdough bread baking is my specialty. While the dough is rising I have time to make art, lots of art. Each winter I travel to Guatemala to build energy efficient stoves for the Mayas.