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Post by cannyfradock on May 14, 2013 8:56:31 GMT
Stevo Nice picture of your oven in action. If you have the time continue with your small fires as often as you can before putting on the final render coat....there will still be a lot of moisture in that oven that needs driving out. Now you've been bitten by the bug of wood-fired oven cooking you can experiment with all types of cooking and different dough's. Flatbreads and Naans bake beautifully in a wood-fired oven and the recipe's are abundant on the web. Here's a pic I took of Andrew Manciocchi at Grillstock on the weekend using a the small Dome 60 oven from JO. It's a simple pizza dough made into a flatbread drizzled with Olive oil, salt and rosemary. (before and after breads on the same table).. Terry
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stevo
WFO Team Player
Posts: 118
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Post by stevo on May 15, 2013 12:07:32 GMT
Just got around to designing the door. The actual oven entrance insert will be filled with fine sand, and i received my thermometer yesterday from Clas Olson - for £9 it looks more expensive than it was. Cheers Steve Attachments:
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stevo
WFO Team Player
Posts: 118
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Post by stevo on Jul 1, 2013 11:31:30 GMT
I found three large granite "galaxy star" floor tiles in my garage at the weekend and thought that they might look quite cool around the entance to the oven. It turns out that they did - well in my eyes anyway. a few cuts later and they're now attached. Just got to seal up the gaps and paint the render. I'm actually thinking about painting the whole thing in black masonry paint and the wood store in white... just an idea at the moment. Stevo Attachments:
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