The oven has been insulated (but not with as much perlite as I had wanted) and stuccoed with surface bonding cement. The next step is to make a fire door and a bake door, but the oven is now ready for pizza and all kinds of flat breads.
Sunday, May 6, 2012
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3 comments:
Stuart,
I enjoy your blog, thanks.
It look to me the oven at the pond is a straight cylinder, i.e. the opening is the same height and width as the dome. Is it so? If yes - how will it work. I read everywhere, that the opening has to .63 of the dome height and about .5 of the dome width (at least for round/oval ones).
My fire door which I will soon build will constrict the heat in the oven so that I won't lose so much of it. The .63 percent rule comes from "The Bread Ovens Of Quebec and that works quite well for loaf breads, but if you're making flat breads primarily, then I would suggest an opening a little higher and wider.
Goood share
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