Monday, August 8, 2011
This is certainly the most economically accessible wood-fired oven one can build. In areas where clay can be dug from the ground the costs are nearly nil.
Modifications to the simple chimney-less dome can be made to increase the ease with which the oven is used.
Although, as a mason, I exclusively build ovens from carefully cut firebrick, I appreciate and support this more accessible version.
The pictured oven at left was built atop a stone hearth that left ample room for pans, bread boards, and tools. The floor and mouth were constructed from firebrick and form a durable rim around the oven's working opening. A shed was in progress that would shelter the oven and baker and the oven was fitted with a curved piece of steel that acted as both a air damper and a mini-chimney.
What I especially like about this particular oven is the careful attention to the dome shape.
To see more on the building of this oven, visit the Katywil blog at: http://katywil.com/blog/post/katywil_earthen_oven_workshops
and thanks to the people at Katywil for hosting a great evening of food and community.
Because people are not being stopped by the technical or monetary obstacles that a brick oven presents, wood-fired ovens are proliferating and the delicious products that are baked in them are more available.