Bread Bakers Forum
ON BUILDING A BRICK HEARTH
|From Norbert Senf
of Masonry Stove Builders
author of The Bake Oven Page
|The baking part is similar to any other oven --
you put the bread in and take it out when it's done. You
might use some steam to get the right kind of crust.
A friend of ours on Saltspring Island bakes at around 500 - 550 F, and it takes about 20 minutes. She uses an infrared pyrometer (about $200) to determine oven temperature.
The tricky part is knowing how to fire the oven and figuring out when it is at the right temperature. There is really no substitute for experience in this area.. There's a page of information on temperature cycles in retained heat ovens that was provided by Dan Wing and Alan Scott.
We're currently recording data from an electrically fired brick oven, and will put it online when we have more. We use an infrared pyrometer as well, and bake at around 500 for 30 minutes. There are some preliminary details at: The Bake Oven Page.
|From Jim Skutt
brick oven builder & baker
|The point in brick oven baking is pretty basic,
you want to put fire in it and heat it to desired
temperature, then bake! You chould refer people
to me for answering of their questions on a specific
level. It's hard to put out in a few lines how to bake in
the brick oven. You just have to use your senses and
watch what happens. Installing a thermometer helps..
|From an anonymous baker
||If propane or (?) electric, then you'd bake in
it like your regular oven -- albeit with a longer
pre-heat. When we'd work the wood fired oven we'd fire up
the fire box Saturday evening for a Sunday bake. That was
the biggest trick. You want the oven uniformly hot -- top
-- sides -- bottom -- ambient air. To get that, you need
a LONG preheat and will have nothing but coals at baking
time (if you still have active flames than the
temperature is changing AND the bottom heat is greater
than the sides -- top -- ambient air.) (Theoretically,
you could clean out the fire box and still have plenty of
oven heat left for baking). Nothing but experimentation
will tell you how much "charge" you need in the
firebox to have the oven right for baking. Anyone who
wants to bake wood-fired must be willing to give up some
of the 'modern conveniences'. Experiment, practice and
keep good records of what you did so you can duplicate