Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Mar 31, 2012 12:16:17 GMT
Congrats - its an amazing thing isn't it - eating a meal that you've prepared from scratch that was cooked in the oven you've built?
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Post by cannyfradock on Mar 31, 2012 15:12:11 GMT
Tip top Bread/Pizza oven.....and great looking pizza.......Hope the lamb/mutton turned out OK.
Every oven will have it's own characteristics on heating up times and heat retention so it will be a little bit of trial and error to see how YOUR oven works best for you.
......don't forget that after repeated full firings your oven will improve with performance until the 4th or 5th full firing.
Great project and many thanks for sharing your build with us. Looking forward to seeing more results....
Terry
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Post by Calaf on Apr 2, 2012 9:41:05 GMT
Thanks guys. Sorry for the rubbish photo, I was stressed out trying to manage the fire and preparing pizza in a kitchen 30 metres away from the oven. (And a little tipsy.)
Marcus, the Mutton was fab. It had about 11 hours in the oven and reminded me of the Lamb cooked in Morocco where they dig a hole in sand, fill it with coals and bury the meat overnight to cook. I usually use lots of different herbs from the garden but at this time of year the Rosemary is a bit tasteless.
Stretch or roll? With the dough, I'm totally lazy. After Kenneth Wood has done all the kneading I stretch and fold for a bit, press out then roll out to shape. Lay on a paddle, build the toppings then peel off to the oven.
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Post by Calaf on Apr 2, 2012 9:56:40 GMT
Thanks Terry. It's a learning curve and I seem to be at the beginning of it. Although this was a sucessful first attempt I encountered some issues and difficulties.
I still didn't get the oven as hot as I'd like, even after 2 hours + firing. A patch above the fire turned grey and I saw the soot burning off in expanding rings. Once the fire was moved the floor read 300'C but quickly dropped to 240'C.
Revising the threads on the old forum I think my problem is that my logs are too large and burn too slowly. So I've axed them down some more for the next session.
Another issue is managing a fire and preparing pizza in the distant kitchen. What a hassle. I will build a small table, 600x1200mm in brickwork opposite the oven to do prep. I have light and power down there so could even make a proper man-kitchen.
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Post by Calaf on Apr 2, 2012 10:13:08 GMT
Now that the oven is running, if not complete, I wanted to give it a name. I briefly considered “Celeste Aida” Celeste Aida, forno divina Mistico serto di luce e fior
Which is rather silly, so I have instead named it “ Il Terzo Cerchio dell'Inferno”, from Dante’s 'Divine Comedy' (the Inferno). The Third Circle of Hell is reserved for Gluttons, which seems appropriate. I think Mr Creosote would approve.
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Post by veauifru on Apr 2, 2012 21:27:36 GMT
Would you like a waffer thin mint?
Seriously, you have made an inspirational build there Mark. Well done old bean!! You bring a touch of class to proceedings every time
What beer will you be getting with your rations?
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wjw
valid member
Posts: 58
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Post by wjw on Apr 2, 2012 23:31:00 GMT
Wonderful! Liove the idea for the warming area. Keeps things out of the way but plenty hot. Great idea.
You've inspired me to get up right now and go make some progress.
Bill
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Post by benjibong on Apr 3, 2012 7:17:55 GMT
it has to be said - that is an excellent build with a lot of thought going into it to make it unique and full of features. may you have many years of enjoyment from it. the pizza looked nice and charred at the edge, just as thin crust should b.
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Post by Calaf on Apr 3, 2012 11:17:13 GMT
Would you like a waffer thin mint? Bugger off! I'm full. ;D Beer, my favorite at the moment is Dark Star Espresso Stout. Bill, design considerations also extend to beverages. The remaining surface of the base will be quarry-tiled and become an essential ergonomic feature. The oven faces North-East so to the left of the door (evening shadow) will be for beer, to the right for red wine and the landing will be home to the brandy. Benji, thanks for the compliments. Yes, the pizza was nicely charred at the edge and the dough bubbled up nicely. The underside could do with being a little more darkened but was nonetheless nice and crisp when folded. I guess these things will come with practice.
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Post by Calaf on Apr 3, 2012 11:31:38 GMT
I have assembled the ingredients for an oven door. I used the cardboard form for the last arch as a template and cut some 1mm sheet steel to form two plates. I drilled 4mm holes for 5 bolts, a Turkey Fry thermometer and the handles. The steel was then sprayed with High Temperature paint and cured in the oven at 240'C for an hour. (Stinks terrible.) I held back some of the 25mm Calcium Silicate board to use as door insulation which will sit between the plates. This will then be wrapped with two loops of 15mm Fire-Rope to provide a snug fit in the doorway. The handles are softwood dowel offcuts. I will assemble the door when the paint has hardened off some more. • 500 x 500 x 1mm sheet steel - £17 – B&Q • Frying thermometer - £8 – Amazon • Stove paint - £7 - Amazon • Handles - £0 – offcuts • Bolts - £0 – recycled • CalSil insulation - £0 – offcuts • Fire rope - £7 Total £39With foresight I could have saved the sheet steel from the storage heaters before giving it to the Rag Men. I'm on vacation for a few days. ttfn
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Post by Terry Hardwood on Apr 5, 2012 8:03:43 GMT
Calaf I must echo the comments about this being a classy thread. I am enjoying your British dry sense of humor and the cussing in Italian as well as all the detail you provide. Entertaining, informative and generous to a fault.
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Post by baronkev on Apr 5, 2012 16:45:35 GMT
Lovely! The arch looks perfect from that angle head on. I googled mister Creosote and ended up spending an hour watching Monty Python videos. Thanks for that. Thank heavens I am off work today.
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Post by bighairyal on Apr 10, 2012 11:57:18 GMT
Yum! Are there any photos of the mutton once cooked?
A question: Have your quarry tiles remained solidly affixed to your storage heater bricks?
I ask as I've just been to a local fireplace shop in search of high temp tile adhesive (they didn't stock it, online I go) and whilst explaining what I was intending to do, he expressed reservations that as fire bricks are designed to expand slightly under heat, any tiles stuck to them would eventually pop off.
?
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Post by Calaf on Apr 14, 2012 10:31:32 GMT
Hi there Al! I should have taken a photo of the Mutton, but first thing in the morning it's all I can do to remember my name.
I did wonder about the quarry tiles sticking to the blocks so have kept an eye on them and give them all a tap after firings. So far after 8 firings nothing has popped. Firebrick and Quarry tiles have a similar (low) coefficient of thermal expansion so I don't think it will be an issue. I will report if something fails.
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Post by Calaf on Apr 16, 2012 14:20:25 GMT
Here is the finished article, slotted into place. From the side, propped on its handles. The innards showing how it was constructed.
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