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Bread ovens' advantages and characterisrics

Jan 13, 2016

A wood burning bread oven is an oven made out of clay adobe, refractory fire bricks or refractory concrete (heat resistant mix made from ingredients that can withstand prolonged high heat conditions). Traditionally, ovens were made using material that wasn't costly and was easy to obtain in nature. Nowadays, we have everything we need to build a wood oven readily available in most refractory and building store yards.

OKorder Bread ovens' advantages and characterisrics

A fire is built inside the oven . The fire burns, giving off the heat which the heavy oven walls absorb. When the dome chamber inside is heated to flat white-hot, the fire is allowed to die down or kept burning only very gently for longer. The embers can be swept out of the oven or left somewhere aside in the oven.

During the firing, the oven door is open and the flue at the chimney, if there is a chimney, is also left open. When we stop the fire and the embers are swept out of the oven, the door and/or the chimney are closed. The wood oven is then let to rest for a few minutes to allow the heat in the dome to even out, and for the temperature from the fire to drop down a bit. At first, the oven is around 800°F or 425°C perfect for making fast in 90 seconds thin and crispy pizzas, however very nice pizzas are being done also in 300°C - 572°F temp, but it's still too hot for bread. When the temperature has dropped to around 450°F or 230°C, then it is time to put big roasts and other large meals in.

Bread goes in last so it does not bake too fast on the outside - as it most definitely could due to the fact that the pizza cooking temperature is nearly twice as high than the bread, cakes baking or roasting temperature. If needed to convert temperature scales, etc., use the automatic calculators. Brick ovens are extremely efficient basically in all culinary aspects, and radiate out the impressive pleasing character of course.

his absorbed heat makes the cooking very easy. After that culinary mentioned above, put your breads in and close the wooden oven's door which has been soaked in a bucket of water. You may watch oven's temperature using an oven thermometer to see how hot you are. It is possible to economically reload several bread batches and such from one heating up if the oven was constructed logically, therefore technically efficient as is the MTo oven design for instance.


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