Post by cannyfradock on Jan 17, 2014 8:48:02 GMT
Hello Members and Staff
**** THIS POST HAS BEEN REMOVED BY REQUEST. MORE DETAILS WILL APPEAR IN THE NEXT FEW MONTHS ******
F.A.O....Nicola.....HBN.
Wood-fired ovens have been about for many thousands of years. From the Clay/Cob oven found in all corners of the world to the more sophisticated Pompeii ovens which have mainly been found in Europe and more so in the area’s from the Roman domination period.
The earliest bread oven that archaeologists have found dates back about 3000 years. The Roman City of Pompeii was buried in molten ash after Mount Vesuvius erupted in 79 A.D. It was only re-discovered 1700 years later. In 1748 archaeologists started to uncover the once forgotten City. The work at Pompeii carries on to this day. The bread ovens that were found still had petrified bread in them.
Bread ovens are still being found today lurking amongst the undergrowth of newly bought older properties. Many of these would have been communal ovens. This is still the case today in many villages throughout Europe where the towns people can take their dough to a communal oven. More and more people are now starting to use wood-fired ovens as their versatility from simple Pizza party’s to home bread baking, slow roasting and 1001 other things are easily achieved.
Pompeii oven building course/workshop....Humble by Nature 31st may to 1st June
The goal of this course is to show Wood-fired oven enthusiasts how to build a basic Pompeii style traditional fire-brick bread/pizza oven. The students will be encouraged to assist "Hands-on" on most stages of the build. A pre-built, pre-fired oven will also be used in the oven management part of the course.
The basic brickwork of the slab, oven walls and oven base will be pre-built so as we can concentrate on under-hearth insulation, fire-brick hearth, inner and outer arches, fire-brick dome, dome/arch transition, dome insulation, vent/chimney and dome finish. The oven will be loosely based on previous wood-fired oven and cooking station previously built by Terry....
The above oven has a brick face, but the oven at Humble by nature will eventually have a rustic rendered finish to match blend in with the farm and it's buildings.
Below is a sketch of a typical base used to build on....
This shows how a brick faced support wall would be laid out...
Base walls ready for the shuttering to to be fixed to the inside of the inner wall. The outer wall will become the outer shuttering.
Steel re-bar is used both the base concrete slab and the dome slab...
...our first stage will be the insulation layer laid on top of the dome slab, then start on the hearth and first ring course...
General comments..
The double wall brick exterior dimensions for a 90cm internal Pompeii oven have been set out to 1650mm2 (Nicola....please confirm this from the drawing Ludo has....can't find the original).....a single wall would be set out to 1450mm.
Regardless of internal diameter the height of the dome will be half it's diameter and the entrance arch 63% of dome height.
**************************************************************
Thursday 29th May Course Itinerary
The first task is to lay an insulation layer ready for the fire-brick hearth..
Next step is marking out the oven position and laying the first ring-course of the dome and internal arch..
Herringbone pattern hearth...
The dome formers are put in place and the igloo type construction of the dome begins..
After the first full ring course over the arch/dome transition is laid, the formers are removed and the interior is cleaned..
Always take a picture at this point...
The formers are then replaced with a sand form created to complete the dome...
The external/entrance arch is then built.
A thermal blanket is then laid over the brick dome. This is covered with chicken wire so as the vermecrete insulation layer (vemiculite, cement and water.....better known as the devils porridge) can adhere well to the blanket..
The oven is now formed and ready for the waterproof render.
Please use or delete any of the above as needed.
Terry
p.s.....the pics have been taken from 3 different builds that I have built. Here's one last pic (no good for the course) of the lovely people who helped me build a Pompeii oven in the woods, for the community of Corris...nr Machynlleth..
**** THIS POST HAS BEEN REMOVED BY REQUEST. MORE DETAILS WILL APPEAR IN THE NEXT FEW MONTHS ******
F.A.O....Nicola.....HBN.
Wood-fired ovens have been about for many thousands of years. From the Clay/Cob oven found in all corners of the world to the more sophisticated Pompeii ovens which have mainly been found in Europe and more so in the area’s from the Roman domination period.
The earliest bread oven that archaeologists have found dates back about 3000 years. The Roman City of Pompeii was buried in molten ash after Mount Vesuvius erupted in 79 A.D. It was only re-discovered 1700 years later. In 1748 archaeologists started to uncover the once forgotten City. The work at Pompeii carries on to this day. The bread ovens that were found still had petrified bread in them.
Bread ovens are still being found today lurking amongst the undergrowth of newly bought older properties. Many of these would have been communal ovens. This is still the case today in many villages throughout Europe where the towns people can take their dough to a communal oven. More and more people are now starting to use wood-fired ovens as their versatility from simple Pizza party’s to home bread baking, slow roasting and 1001 other things are easily achieved.
Pompeii oven building course/workshop....Humble by Nature 31st may to 1st June
The goal of this course is to show Wood-fired oven enthusiasts how to build a basic Pompeii style traditional fire-brick bread/pizza oven. The students will be encouraged to assist "Hands-on" on most stages of the build. A pre-built, pre-fired oven will also be used in the oven management part of the course.
The basic brickwork of the slab, oven walls and oven base will be pre-built so as we can concentrate on under-hearth insulation, fire-brick hearth, inner and outer arches, fire-brick dome, dome/arch transition, dome insulation, vent/chimney and dome finish. The oven will be loosely based on previous wood-fired oven and cooking station previously built by Terry....
The above oven has a brick face, but the oven at Humble by nature will eventually have a rustic rendered finish to match blend in with the farm and it's buildings.
Below is a sketch of a typical base used to build on....
This shows how a brick faced support wall would be laid out...
Base walls ready for the shuttering to to be fixed to the inside of the inner wall. The outer wall will become the outer shuttering.
Steel re-bar is used both the base concrete slab and the dome slab...
...our first stage will be the insulation layer laid on top of the dome slab, then start on the hearth and first ring course...
General comments..
The double wall brick exterior dimensions for a 90cm internal Pompeii oven have been set out to 1650mm2 (Nicola....please confirm this from the drawing Ludo has....can't find the original).....a single wall would be set out to 1450mm.
Regardless of internal diameter the height of the dome will be half it's diameter and the entrance arch 63% of dome height.
**************************************************************
Thursday 29th May Course Itinerary
The first task is to lay an insulation layer ready for the fire-brick hearth..
Next step is marking out the oven position and laying the first ring-course of the dome and internal arch..
Herringbone pattern hearth...
The dome formers are put in place and the igloo type construction of the dome begins..
After the first full ring course over the arch/dome transition is laid, the formers are removed and the interior is cleaned..
Always take a picture at this point...
The formers are then replaced with a sand form created to complete the dome...
The external/entrance arch is then built.
A thermal blanket is then laid over the brick dome. This is covered with chicken wire so as the vermecrete insulation layer (vemiculite, cement and water.....better known as the devils porridge) can adhere well to the blanket..
The oven is now formed and ready for the waterproof render.
Please use or delete any of the above as needed.
Terry
p.s.....the pics have been taken from 3 different builds that I have built. Here's one last pic (no good for the course) of the lovely people who helped me build a Pompeii oven in the woods, for the community of Corris...nr Machynlleth..