Post by wilrobertson on Apr 30, 2019 4:56:14 GMT
We have just finished our WFO.
All brick dome 850 dia internal, 9 layers of brick with Fondu (1/3 Fondu Washed sand) castable plug, refectory tile base (50mm) over 25mm "Calsil" board, 2 layers insulation blanket with sand cement render (4 bags sand cement with 6 handfuls builders clay) and "chicken wire, sealed with 2 layers "Bondcrete".
Our first cook was Pizza (dough 24 hr slow ferment) - 500g OO Italian soft flour, 300ml water, 20g salt and 1 g dry yeast.
They were a bit burnt (too much) on the edges, so I am working on my fire/coals technique.
Internal heat got to 375C, 12 hrs later still 250C, 36hrs - 120c, 48hrs - 60C
We are: He - Urban Design and She - Investment Banking , and Harper the Boxer dog and love our travel, food and wine.
With a great 3 weeks in UK in 2016 - Kent to Oxfordshire (love the Ebrington Arms Pub), and London
All brick dome 850 dia internal, 9 layers of brick with Fondu (1/3 Fondu Washed sand) castable plug, refectory tile base (50mm) over 25mm "Calsil" board, 2 layers insulation blanket with sand cement render (4 bags sand cement with 6 handfuls builders clay) and "chicken wire, sealed with 2 layers "Bondcrete".
Our first cook was Pizza (dough 24 hr slow ferment) - 500g OO Italian soft flour, 300ml water, 20g salt and 1 g dry yeast.
They were a bit burnt (too much) on the edges, so I am working on my fire/coals technique.
Internal heat got to 375C, 12 hrs later still 250C, 36hrs - 120c, 48hrs - 60C
We are: He - Urban Design and She - Investment Banking , and Harper the Boxer dog and love our travel, food and wine.
With a great 3 weeks in UK in 2016 - Kent to Oxfordshire (love the Ebrington Arms Pub), and London