"Black Bread"

Lurking beneath the burnt crust is really a delicious bread. I've never seen a bread destroyed by over-baking. However, a loaf that is under-baked is only fit for your worst enemies.

Brick Oven/Maine

Not wanting to do another earth oven this time, I thought I'd try using brick, incorporating a baking shelf in the oven to see what it would be like baking with the fire under the shelf. The oven sits on an insulated pedestal (a stump), while the oven itself is made from 36 standard clay bricks with some angle iron. The outside of the oven as well as the base is insulated with sawdust and Portland cement. Finally, the oven is stuccoed with surface bonding cement. With this arrangement, I'm hoping the inside of the oven stays dry, but it shouldn't really matter because there's no clay to get wet.

First pizza

Oven door

Side view of oven door constructed with plywood and an aluminum turkey roaster that was filled with insulation.

First loaf of bread about to come out of oven

After baking with the new oven for awhile, I'll report back to give my impressions of this baking arrangement.

Use What You Have

Earth ovens do not have to be elaborate in design. In fact, by their nature they should be simple.
The person who built the attractive oven shown did not have stone on his property for a base, and he didn't want to buy concrete blocks. He did, however, have wood, and that's what he made the base out of. Wood doesn't last forever, but what does?
He did make one serious mistake, however, by not insulating under the floor. This is more important than insulating the dome, and he didn't do that either. You want a pizza oven to heat up quickly and at least retain some of the heat. Under his firebrick floor he has about 4" of dense clay, and it really takes a while to thoroughly heat that mass for pizza making. He did in fact complain that his pizzas were not baking "right" on the oven floor. Had he simply insulated insulated under the firebrick and forgotten about the clay under the floor, his oven would have heated up lots faster. Yes, he should have insulated the dome as well, but for a pizza oven, it's not as important.

"Low Oven"

Friends laughed (and probably they still will) when I suggested they build their ovens right on the ground and excavate a trench for the baker to stand in. This would "lower" the baker to a reasonable baking height.
While recently reading the enchanting Six Thousand Years of Bread by H.E. Jacob, I found this old graphic that shows exactly what I was referring to. During times of war (and that's most of the time) the baking trench could serve two purposes:
1. Provide the baker with the proper baking height without compromising the baker's back.
2. Provide the baker with quick cover from launched canon balls.

Earth Oven Workshop Maine

Kendra Michaud and I just finished leading a very successful earth oven workshop in Skowhegan, Maine. We never could have done this without our assistant, Ollie Hartman.
Many of the participants built their own micro-earth ovens and hauled them home. Although difficult to fire and not much room inside for baking, these are great practice ovens, but they really do work. Anyone who can fire the "little guy" and bake in it would probably never have a problem firing and baking in a full size oven.

Firing up

Blowpipe technique

Note the flat bread cooking on top of oven, and there's also a bread baking inside. It is definitely possible to cook on the top of a thin walled, uninsulated oven. The hole in the back of the oven makes it a lot easier to get the fire started, but the hole is easily plugged with a hunk of mud to increase oven efficiency after you're certain the fire won't go out.

Hauling oven to car

I'd say the oven weighs about 75 pounds

Going home to Saratoga Springs, New York

Mike's Earth Oven

http://www.thefreshloaf.com/blog/shimpiphany

Check out Mike's earth oven. Go to the website and you'll see many clear photos of his construction process. I especially like the brick-lined opening that protects the most vulnerable area of the oven from damage.

Navajo Fry Bread

home.comcast.net/.../frybread/frybread.htm

A Dine' elder cooking fry bread in Arizona
I can't say very much about the nutritional qualities of Navajo fry bread, but they certainly taste good. Looking at the image of the Navajo elder, I am reminded of the Iraqi woman baking in her tandoor.

Bread Ovens/Baking Egypt

flickr.com/photos/laiv/387168059/

I really like this photo of a woman making flat breads on a steel plate over an open fire. I have baked many, many flat breads this way, but I've also skipped the steel plate and placed the flat bread in a barbecue basket and held it over the flame. That works really well. I have a photo of this, and I'll search for it.

www.whats4eats.com/recipes/r_br_pita.php

Making pitas, also known as Syrian bread or pocket bread is quite easy. Just make sure your oven is hot, and if your flat bread is uniformly shaped and about 1/4" thick, it will miraculously fulfill its destiny in the oven. Looks like there is a firebox below the oven proper.

commons.wikimedia.org/wiki/Image:Egypt_making...

Making flat breads is much more leisurely than making raised loaves in an earth oven. More about this later.

www.touregypt.net/featurestories/agmuseumd.htm
Old style Egyptian bread oven. Certainly looks enormous

Note how the oven is being fired from below the floor with brush and dried grasses

kateootnaboot.blogspot.com/.../blue-lotus.html

www.keras.ca/photo.htm
A family affair, and they seem to be having fun too.

www.yachtaragorn.com/Egypt.htm
Ancient oven design, yet oven is being fired with propane.

Little Sister Wrapped

With rain on the way, Little Sister would have dissolved into a lumpy mud puddle, had I not wrapped her. I don't know if I can stand the outer space look, but aluminum foil might do the job. Since I used multiple layers and the foil is full of wrinkles, it might also help to contain oven heat.
Note the copper cover on Big Brother that I had fabricated.