Brick oven build in Bristol

[mikeyt1968]

Hi all, I am new to his forum but have recently built an oven and have written a blog documenting the build.
mikesbrickoven.blogspot.co.uk/
Feel free to comment on the blog.
Thx Mike.

[bookemdanno]

You did alright there, boy! Very nice work, and a very nice blog too!
I've been thinking of recording my build in the very same way, but i've yet to figure out just how those therr bloggy things work!

Welcome to the Wood fired oven nuthouse!

[mikeyt1968]

Thanks for the comments!
I didn't know anything about blogs before I wrote this one, was recommended to use blogger and it is pretty straight forward. still learning about forums now too. All a bit new!
Will post the first proper firing and pizza cook soon I hope!

Glad you enjoyed the blog.What stage are you at with your build?

Mike.

[cannyfradock]

Hello Mike.....welcome to the forum.

I touch my forelocks to you Sir for sharing your brilliant Pompeii build with us.......

I admire anybody who goes to the trouble of documenting their build with stage photo's and stage updates on each phase of a build....and then put's it on-line for other wood-fired oven building enthusiasts to be able to relate to when building their own wood-fired oven. The only other time I've seen a brick exterior (on a dome) is from the clever chaps at "Orchard ovens" who used to build bespoke ovens for their clients. They have now been taken over by Jamie Oliver ovens and although his modular ovens look good.....for me, there's nothing better than a hand built Pompeii....I have just become your biggest fan.

Please feel free to post updates and pics.....we love pics, of your cooking/baking sessions with the oven.

Terry

n.b......you are more than welcome to put a link to your build in your signature (click on "profile" and simply add a link in the signature box)......that way every time you make a post.....your blog page will appear at the foot of every post.

[mikeyt1968]

Thanks for the signature tip Terry. (and the kind words)

I will definitely post more when I get cooking and am slowly making my way around forums and blogs! (in many ways these have been more daunting than the build itself :

Any more forum tips would be useful.

Mike.

[mikeyt1968]

Just finished my first Pizza Cook.

A great success, Photos here

mikesbrickoven.blogspot.co.uk/2013/03/first-pizzas.html

Have a great Easter

[cannyfradock]

Mike

What a brilliant blog post....thanks for sharing it with us on the forum. I know from experience how much fun and enjoyment it is when you can fire the beast up and host a party. Doesn't matter if it's a large party or just a family soiree.....it's always good fun.

Terry

p.s.....nice pizzas!!!

[rivergirl]

Fantastic blog !! Loved the photographs as well!

[faz]

Nice blog mate. I see you're getting fancy tossing the dough in the air

[mikeyt1968]

Only for the camera! bases were pulled,stretched and broken on a board I am afraid! all were good though.

[cannyfradock]

Mike

Just out of interest.....when I make a dough for pizza's I make it the night before and after the first kneading I put it straight in the fridge. The next day I take it out of the fridge leave for half an hour or so then knock it back. I still keep the dough in a cool place.....I find it's easier to work with when cold and you get less "spring back" when shaping the dough.

Terry

p.s....I use a normal white bread dough with a little oil and honey added. The honey (or sugar based addition) helps to give a nice texture and colour on the crust.

[mikeyt1968]

Hi Terry

I made the dough the night before and used the recipe from forno bravo. It was then covered and refridgerated and then used from the fridge.

Also a few hairline cracks have occured in the mortar where the outer brick dome joins the front fascade brickwork
Any tips on filling/repointing?

The one thing I would do differently if building again would be to use high temp mortar on the chimney/front brickwork.

Mike

[cannyfradock]

Mike

The outer dome of your oven is quite a masterpiece, but although it works as a heat stop on top of your thermal blanket, it is still protected from the direct heat from the internal dome. The ideal scenario would to have put a 6mm piece of fire-board in between the bricks from the outer dome and the entrance archway. You now have a clash of a hot archway touching a relatively ...not so hot dome brick. You could go to the trouble of chasing out the mortar bed between outer dome and arch and putting a piece of 6mm fibre board in the gap......but in all honesty this will be easier said than done. Myself I would accept the cracks as I don't believe this will have any effect on your oven's performance....otherwise use hydrated lime in your mortar mix when doing any repairs....it'll help with any expansion/contraction of direct heat.

Terry

p.s....we all tend to tamper with dough recipe's until we find a "good-un" ...that works well. If you happen upon a good pizza dough recipe....please pass it on.

[mikeyt1968]

Hi Terry

How about I chase out the mortar and re-point with high temp mortar?
The whole base and dome is still drying out slowly and I was planning to cover loosely with a tarp when not in use to keep airflow over the structure and then after a hot couple of weeks in the summer (fingers crossed) to seal the whole thing with Thomson's water seal. Any thoughts?

Mike

[hedgemonkey]

Hi Mike, what type of bricks did you use for the dome? Any particular brand?