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Post by moonhead on Dec 2, 2017 9:09:17 GMT
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Post by moonhead on Nov 27, 2017 7:21:25 GMT
Hi, yes I'm using mine through the winter months, snow and all, have been since I built it. If your concerned why not start up gently and build up the heat. Give it a small burn the day before, leave the embers overnight. Rick
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Post by moonhead on May 20, 2017 18:36:37 GMT
Looking very smart, liking the wooden table at the side as well. As to your door try local reclamation yards, I got mine for only £25
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Post by moonhead on May 1, 2017 8:09:22 GMT
Here's a couple of last nights. 48hr rise dough with first try with Caputto blue 00 flour. Really happy with the texture and flavour, we like a thin base, these were 200g balls and stretched to around 14" pizza One happy daughter, Prawn, Salami, Roasted Pepper URL=http://s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_3.jpeg.html] [/URL] Bresaola, Salami, Chilli s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_2.jpeg.html][/URL] Tuna, Garlic, Black Olive, and the oven, fired and ready for action URL=http://s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_4.jpeg.html] [/URL] Rick
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Post by moonhead on Apr 30, 2017 8:48:48 GMT
Hi Lance, I've been making Sourdough bread for quite a while but never given pizza bases a go yet. Definitely going to give this a go soon then. Thanks for the inspiration. Rick
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Post by moonhead on Apr 30, 2017 8:42:49 GMT
Hi dilby and welcome Both styles of oven will give you any style of cooking, pizza, bread, roast, slow roasting...... For me it came down to how confident I felt with my none existent building skills - so I opted for the vault (half barrel). The Igloo style of oven is by far the most popular and efficient performer but no matter the style you choose, both will give fantastic results. As for doors, if you want to get more from your oven then yes you want a door. It will help the oven retain heat once the flame has gone allowing you to use the retained heat for another cook. The answer to your last question, in use these ovens heat upwards of 700 degrees F. An uninsulated oven as in the pic will cook pizza as long as there's a flame, but the outer brick face of the oven will be dangerously hot. So definitely insulate, under and over. It is essential to retaining the heat in the oven for other styles of cooking other than pizza. Best advice to give you is check out the builds on this forum. Under the General heading are sections for all styles Pompeii, Barrel and clay/cob. Read people's build threads this should help you decide which style of oven suits you best. Rick ukwoodfiredovenforum.proboards.com/thread/1112/barrel-vault-oven-build-durham
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Post by moonhead on Apr 16, 2017 14:31:15 GMT
Hi Andy, Looking at your image the floor may well be the same thickness as the oven wall. Whereas the chamber temperature will be maintained by the flame the floor will not. As Dave said a layer of firebricks on top of the existing floor will increase the ability of the floor to absorb and retain the heat longer. Vitcas should be a good source for a low quantity of firebricks, just decide how much additional thickness you want to add.
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Rick
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Post by moonhead on Apr 15, 2017 8:37:33 GMT
Well done, excellent build - now enjoy Rick
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Post by moonhead on Apr 12, 2017 22:09:46 GMT
Could be the actual thickness of the oven floor itself. It may have plenty of under floor insulation but if the floor thickness is thin with little thermal mass then it's not going to hold the heat for long. I've used a similar oven belonging to a friend, thin brick floor looses initial temp after two pizzas. You may just have to move the fire back over the cooking area to re heat.
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Post by moonhead on Apr 9, 2017 7:54:23 GMT
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Post by moonhead on Mar 23, 2017 8:42:25 GMT
Hi Matt - depending on what you intend to use the oven for, if it's just pizza then the floor bricks will be fine. If you want to use it for bread or slow roasts then as you will have read in many threads on the forum it's about thermal mass. The more mass you have the deeper the heat penetrates so the longer the oven will retain heat after the fire has died. If it's the latter then you may want to think about adding a layer under your floor on top of the cal sil board. Possibly a layer of storage heater bricks, these have been used by builders on this forum for bases as well as ovens instead of fire bricks. Rick
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Post by moonhead on Mar 16, 2017 7:59:25 GMT
Matt , I laid my base onto a thin screed of mortar, a 1,1,1 mix of fire clay, sand and cement, but a thin layer of fire cement would be OK but this is only useable at a max thickness of 5mm. I've had a look at a video on the Melbourne FC web site and they are covering the board with what looks like a refractory 'heat base'. I think this is to add thermal mass to the base as a 25mm floor is a lot thinner than allot of people are using (56mm). Rick
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Post by moonhead on Mar 9, 2017 17:25:55 GMT
Hi Matt and welcome to the forum. Answer to your question is no. 50mm of cal sil board is plenty of under floor insulation. It will also give you a good surface to lay your bricks onto. But it does need to be kept dry. It will absorb water which does it no good at all. I wrapped mine in a good quality tin foil and only used a thin screed of the cement to lay onto. If you want additional insulation keep it under the board. Good luck with your build Rick
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Post by moonhead on Nov 11, 2016 7:26:50 GMT
I've tried the Sainsbury 00 flour in the past too and had the same result. A dough with little stretch that breaks when stretching.
Sugars and oil in the dough for your WFO will encourage the dough to burn very quickly so experiment if you like without.
Rick
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Post by moonhead on Aug 14, 2016 10:51:09 GMT
Hi that will be no problem. I'm near Chester-le-Street I'll PM you my number to arrange
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