On the oven road...
I regret I hadn't photo documented and tasted that yam loaf. It took much longer rising (influenced by long rises on the Tartine theme) ending up on the porch overnight, and because that was too cold in the morning, I did some microwave low voltage zaps to it and then when it got to rising, had to tip it out of the banneton (no problem, rice flour) and fold the dough. It was so full of rice flour (fear it might stick) I ended up holding it under the running tap to wash off the flour. A few folds in the air with wet hands and I was in business. Dusted the banneton with more rice flour, plopped dusty rose tightened dough ball to rise. Covered with inverted bowl.
Excuses, excuses. I was trying to bake and finish up packing with dog washing, and the hundreds of things to take care of. At one point I turned on the oven, tossed the loaf in with a pan of boiling water. With 15 min left to the 50 minute bake (200°C) I threw myself into the shower. I heard the timer and hurried dripping wet to pull the loaf out of the oven... not bad! Nice spring and not so purple, with a deep brown crust and lovely overall form. I parked it on the rack and it was still warm when I headed out the door to the airport with bags and dog. (She was the first in the car.) Called my SIL from airport security to collect the rest of the flour, the loaf and report back what she thought of it. She's been bitten by the bread bug only recently. Golly, the crumb colour, I so wanted to see the inside and taste that loaf. Wish I had a hunk of it now, here in Bangkok with a midnight hunger that could rip open the crustiest of loaves without a knife. A little butter would also be nice. :)
We did get a some food and rehydrated ourselves mid afternoon, we in transit, Dolly and I, settled down for a long AC nap. We were so tired. Now we're awake and I have only one question... when are hotels going to put some decent baked goods in the mini bar?
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That is what has me worried. I was reading on Rado's site his info and his oven construction pictures and have a clearer vision of what I'm about to do. My bricks are 25cm x 12.4cm x 8cm and I had originally planned on using the 8cm for the thickness of the oven. I'm doing a recalculation of bricks to see if I can turn them for a thicker oven walls and vault. I might use the insulation on the outermost shell of the oven and pour or spread cement between the fire brick wall and the insulation for more mass. First to see if I can do it either way. I like the order of building he uses with the MTo, I will skip his base and make my own pedestal incorporating the oven base into a working counter with an ash drop.
According to how Rado builds the bread ovens (very fire brick massive except at the front oven neck) I think my plan is way too light in the "mass department." Could use the steel plate, cover with 4cm insulation board, alu foil, set local brick levelled into a wet cement base supporting the fire brick slab base. The rest of the insulation board could be the outer wall, supporting a reinforced concrete mass poured between the stacked up oven fire bricks and the insulation, at least up past the edge of the wall to offer support for the arches. This would also give the oven more support during transportation at a future date. I would like to prevent the oven from sliding off the steel plate during transport and trying to come up with workable ideas. Obvious is corner iron holding the insulation board in place. .. And how does one keep the oven from sliding off the insulation board?
Paul, did you ever heat up a WFO for pizza in the evening and then have the oven warm enough to bake bread the next morning?
No, I haven't had the opportunity to work with a WFO yet. All I have is book learning.
If portability is a major consideration, then a couple of requirements come to the fore. One, the shape must be accessible by the lifting device (forklift?). Two, the entire oven structure must be as rigid and strong as possible to resist the dynamic loads and torsion occasioned by transport. This thing will be very heavy and you won't want loose items (like a steel plate) to slide around. Nor should it be permanently attached to its foundation.
One possibility: a reinforced base slab with three integrally cast beams, one on each side and one in the center. The forklift(?) should approach perpendicular to the beams so that the forks support all three beams evenly. An ash drop could be blocked out prior to pouring the concrete so that it is usable after the concrete sets. Then attach a layer of insulation and the firebrick floor. I'm not sure if you will want a double layer of brick/firebrick for the floor or a slab and a layer of firebrick to ensure adequate mass.
The arch is more challenging. Strength would dictate a cast concrete vault. However, firebrick would stand up to the heat better. Hmm, maybe a (comparatively) thin reinforced concrete arch that is doweled into the slab and lined with firebrick? If a few bricks get knocked loose it will be simple to patch them, rather than watch the arch collapse. Then insulation on the exterior of the arch that gets covered with...plaster? Plaster would be patchable if it cracks while moving, where bricks would be a total loss.
Are there any civil engineers on the job site who would enjoy the challenge designing the structural bits? One of them might see this as a diversion for a couple of evenings, especially if enticed with the promise of some bread or pizza.
Paul
I've got the pedestal up on the WFO and concrete oven base plate (the table like part holding up the whole oven) being poured today. I just have to find time to be in the kitchen. I've got pictures but a computer glitch in my email. Can't seem to get the pics over to my lap top but will figure it out, perhaps after a walnut and cranberry loaf. Gotta coordinate my "cloud."
I have a red umbrella over it to keep the rain off and it looks more like a hot dog stand at the moment than an oven base. I have an ash drop and the base got painted along with the wall behind it. Easier to do now than later. The oven will be built onto a steel plate and then lifted onto the base via crane. That way I can snuggle it up to the wall finished on all sides and transport ready in a few years for the next building site. I'm putting up a rain tent to build the oven and keep it dry. Might even heat it up (sauna?) while waiting for the crane.
The hollow in the middle is the ash drop and to support it from underneat, the hollow on the right was created as the support was extended upward. A 4 cm precast plate covers and extends the countertop a working area in front. The finished oven will be lifted into place.
Unfortunately, I never got the oven built, did manage to cut a few bricks but we left the site and I've entrusted my oven to two engineers to finish it. So close! Leaving the oven has left me in mourning, sad for what might have been and longing for those first few bakes. It has been too painful to write about but I will show you a few photos..
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If you look carefully at the to of the side walls, you can see a cut groove where the arched dome will rest. Four rows, 8 bricks each resting on the back wall curve and coming forward to the front wall. Door arch is temporarily being held up with one brick. More cutting is needed on the front wall/door bricks to fit them under the roof arch.
The location of the ash drop can be seen in front of the oven opening. Chimney is located above the ash drop. Four cm. Insulation plates can be seen under and behind floor plates and back wall. There is a steel frame to hold side wall insulation sheets. The top of the oven will be layered with the stone wool. Eventually an outside brick layer can be added and water proofing.
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