EricThornton.net - Brick Oven Page
Use the "Construction Page" button above to track progress
as the contruction & finish work on the oven progresses.
LAST UPDATED: 19 November, 2006
Those of you that have visited this section of the website before will notice a change.
With construction coming to completion (after two full summers), I have split this section into two parts. The most current pictures will be on this page. The construction pictures have been moved so this page loads faster but may still be accessed using the Construction Page button below.
"Batch Bread"
According to my book, 100 Great Breads, this is a very old British recipe, mainly baked during the eighteenth century, when white flour was prevalent. This sweet white loaf was favored by the "upper crust" of the country.
SUCCESS !
Despite being a low-tech, European style brick oven; it takes some serious electronic instruments to use it properly.
(Seen Below)
Eric Thornton: This Pirate Takes On All Ships
The "inner core" of the oven has now been covered with a couple inches of vermiculite, a layer of masonry diamond lathe and a new brick roof (seen below).
It looks like it will be next summer before the finish work on the back walls are complete.
But at least now I can bake bread ! ! !
October 27TH Construction Update Pictures
Now that the oven is completely insulated, it takes four fires (one cart of wood each over two days) to bring the oven up to proper heat of 700F.
As Thanksgiving is a couple days away, I plan to keep the oven hot continuously until then using two fires a day.
