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Hello All,I guess 5 or so years ago I offered on another thread to send people the plans that Alan Scott made for building ovens. I sent the link out for years. Then I had a couple people tell me I was infringing on copyright and they would come after me and I quit sending it. I have looked. You can not buy the plans any more and I can not find any where else online that you
Questions for the vaccine protestor I recently drove to the Co-op Food Store in Lebanon. Waiting to make the turn into Centerra, I saw a large sign across the intersection.I couldn’t make out everything it said, but a glimpse told me what I needed to...
I've seen mobile ovens in searching here, but didn't find quite a topic such as this.I've about a dozen neighbors who regularly eat and enjoy my bread. The general consensus is that they'd really enjoy buying bread from me (and given our neighborhood cohesiveness, it's not unreasonable to conjecture for more once word gets out) and as we also have a strong farmer's market with
Brick ovens are sealed chambers with no vent once the door is on. Fashion a heatproof door that fits tightly. Your home oven vents (a lot) by design and therefore needs steam. You are correct that theoretically, more loaves would be needed to self steam. I personally would say go big and do not expect to get the exact same result as inside. The oven is completely different and that's part of what makes it fun. The combo cooker approach is meant to mimic the inside of a brick oven. I built a 43" diameter firebrick dome oven and I stopped spraying water inside, because it vaporizes and escapes ...