Saturday, March 31, 2012

Brick Oven Work Space

We may think of the brick oven as an entity on its own.  However, traditional and current ovens that work best incorporate food preparation workspace very close to the mouth of the oven.
Ovens in Pompeii, throughout Italy, France, Germany, Spain, and elsewhere have built-in niches where the milder heat radiated from the oven can rise bread, or where products related to the baked food can be laid out.
This matches the current design of outdoor and indoor kitchen spaces that have ovens. Because there are so many foods that can use the qualities of a wood-fired brick oven, an ample workspace is not only recommended but, given the social magnet effect of brick ovens, is necessary for enjoyable cooking.

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