tag:blogger.com,1999:blog-6717310123025287813.post4997228381426915013..comments2023-12-26T12:52:11.944-05:00Comments on Breadhunter's Blog: Brick Oven/MaineBreadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6717310123025287813.post-72804513181811658762008-09-06T09:59:00.000-04:002008-09-06T09:59:00.000-04:00Surface bonding cement comes in white or gray. I c...Surface bonding cement comes in white or gray. I chose the gray, and when I applied it, it was very dark. However, after it cured, it became quite a bit lighter, and I really like the color.Breadhunter aka Stu Silversteinhttps://www.blogger.com/profile/02469447894491962750noreply@blogger.comtag:blogger.com,1999:blog-6717310123025287813.post-90917068149259085602008-09-05T15:20:00.000-04:002008-09-05T15:20:00.000-04:00You definitely need more space than 4" between the...You definitely need more space than 4" between the surface of the baking shelf and the top of the oven. I only have 4" and I should have about<BR/>6 1/4". what I can do is search around for a lower profile shelf.Breadhunter aka Stu Silversteinhttps://www.blogger.com/profile/02469447894491962750noreply@blogger.comtag:blogger.com,1999:blog-6717310123025287813.post-86393473006893076552008-09-02T15:42:00.000-04:002008-09-02T15:42:00.000-04:008-30-08 I'm noticing that starting fires is quite ...8-30-08 I'm noticing that starting fires is quite easy, and this might be because of the baking shelf. The fire is constricted (mostly) to the area below the shelf, but the draft also sends the fire swirling behind and over the the shelf. It seems like the fire knows what to do, rather than being "lost" in a conventional earth oven.<BR/><BR/>8-31-08 When doing a baking shelf, make sure you have enough clearance for your baking loaf. Leave enough space for oven spring. My oven should have been a little higher because the loaf I baked yesterday didn't have quite enough space above, and it got mildly stuck between the shelf and the top of the inner oven.<BR/><BR/>9-2-08 I'm going to rethink using sawdust as insulation. Although it's free, I believe perlite might be a much better insulator.Breadhunter aka Stu Silversteinhttps://www.blogger.com/profile/02469447894491962750noreply@blogger.comtag:blogger.com,1999:blog-6717310123025287813.post-50294631297574077892008-09-02T11:08:00.000-04:002008-09-02T11:08:00.000-04:00Thanks for the photos Stu. When I get the time I...Thanks for the photos Stu.<BR/> When I get the time I will tackle an oven. Right now my starter has come back to full, foamy, aromatic strength and I am baking some very nice loaves in my cloches regularly. So nict to have good bread again.<BR/> Mark in SolonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6717310123025287813.post-40145630470855594922008-08-31T08:45:00.000-04:002008-08-31T08:45:00.000-04:00Glad you like the door. Although the back of the d...Glad you like the door. Although the back of the door is made with an aluminum turkey roaster, it is not stuffed with breadcrumbs. Rather, the door insulation is a combination of sawdust, perlite and some Portland cement.Breadhunter aka Stu Silversteinhttps://www.blogger.com/profile/02469447894491962750noreply@blogger.comtag:blogger.com,1999:blog-6717310123025287813.post-12207735689451141232008-08-31T00:23:00.000-04:002008-08-31T00:23:00.000-04:00That's beautiful, Stu! Gorgeous. I like the door...That's beautiful, Stu! Gorgeous. I like the door. Well done!<BR/><BR/>xoxo,<BR/>Carmellacarmhttps://www.blogger.com/profile/00670475484427003714noreply@blogger.com