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wedge-shaped mortar bed. Each succeeding circle of brick sits at a steeper pitch and draws the dome closer to the center. Suction between dry bricks and wet mortar holds bricks in place until the courses approach vertical, at which point the mason may use a stick as additional support until the top of the dome is closed with the central keystone. Square or rectangular ovens can be built with standard bricks and little cutting. Specially tapered arch bricks make for easier and stronger vaults, but without buttressing or a steel harness, the weight of the vault pushes out on the walls and can cause collapse. Round ovens require more cutting, but generally need less buttressing. Whether the materials are mud and brick, the latest high temperature castables, or pre-fabricated modular ovens, all these methods are still in use. In all cases, the ovens typically go under a roof or some kind of weather protection.
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shoveled out, or the sticks burnt. Clome ovens were a modular (and sometimes portable) variant—essentially a large, upside-down clay pot with a door opening cut into the side. They were often surrounded with brick as they were built into
English chimneys, allowing coals and ashes to be swept onto the common hearth, and smoke to go into the chimney. "Like the Athenian cooking bell and the primitive quern, the rough clay oven had its counterparts for several thousand years, among its descendants being our own seventeenth-century Devon gravel-tempered clay wall ovens.... Built into the side wall of the open hearth so that from the front only the opening was visible, these primitive-looking ovens were still being produced in Barnstaple potteries as late as 1890".
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plinth material might include lightweight stone like tufa or pumice. In the 1980s, Alan Scott, called by some the grandfather of modern wood-fired ovens, popularized a practice of building ovens on a lightweight slab of concrete made with lightweight aggregate such as pumice, perlite, or vermiculite. He further reduced heat loss by extending the rebar through the formwork onto the tops of the side walls, effectively “hanging” the slab (and oven) on the supporting walls. Removing the form left about an inch of air gap to isolate the entire oven structure from the base. That isolation effectively broke the thermal “bridge” that otherwise allowed heat from the oven to leak into the base.
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When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air but also by radiant heat from hot dense masonry and especially for bread and pizza, which are not cooked in pans, heat conducted directly into the food from hot floor bricks (bakers call the resulting added rising action of bread "oven spring".) Finally, a masonry oven seals in the steam produced by the water in cooking food. A supercharged steamy atmosphere produces a more flavorful and chewy crust (see
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from high to lower temperature, the outside of the oven cannot get as hot as the inside — unless it is wrapped in a fireproof blanket. Like a person in a bed, an oven needs a mattress underneath, as well as a blanket over top, but where a person may weigh a couple of hundred pounds, an oven may weigh thousands. Nature offers few materials that combine compressive strength, insulative properties, and imperviousness to high temperatures, but recent technology has greatly expanded the options.
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Egyptians left drawings of bakers putting dough on a hot rock and covering it with a hot clay pot — the first "true" oven. Over time, the single-loaf ovens grew large enough to bake multiple loaves, and construction practices expanded from holes in the ground to clay pots to brick and rock domes and vaults.
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dish known variously as a cloche, a
Schlemmertopf (brand name), or the like. Good results can also be had by cooking the bread in a pre-heated Dutch oven with a well-fitting lid. Most expensive is a ceramic or stoneware oven liner that provides many of the benefits of a cloche without restricting the
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However, early masonry ovens dating back to ancient Egypt were typically made of native clay, often tempered (to minimize cracking) with gravel, sand, and/or straw. Smaller ovens were built over forms made of sand, or a rough, basket-like shell made of sticks. After the form was covered, the sand was
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Some masonry oven designs slow heat loss by raising the oven up off (or out of) the damp ground. Traditional
Canadian clay ovens were even built on wood frames, which is possible when the masonry is thick enough to prevent the wood from getting too hot (over-firing can be dangerous). Other insulative
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Perhaps the most significant change in masonry oven construction practices is insulation. Since masonry loses heat as fast as (or faster than) it absorbs it, early ovens extended bake times by increasing mass. Thicker walls held more heat to bake more bread — but only up to a point. Since heat moves
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Early ovens were simply clay soil (usually tempered with sand to reduce cracking, as in brick-making) built up over a form of sticks or sand. When the clay was stiff enough to cut open a doorway, the sand was dug out, or the wood was burned out. Smoke is vented out the oven door, either directly to
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Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge.
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or cooking bell is like an upside-down, fired ceramic bowl with a handle on top. It is heated in the fire along with a flat rock or open spot on the hearth. The prepared dough is placed on the hot rock or hearth floor, and then covered with the cloche, and perhaps hot coals or ashes for additional
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Based on a survey of
Canadian clay ovens, Boily and Blanchette suggest an ideal relationship between door and dome height of 63% -- a higher dome will reduce radiant heat, while a high door will allow heat to escape; if the door is less than 63% of dome height, air and smoke can't circulate freely
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Other methods achieve similar results. Commercially available, high-strength insulative board makes a good, firm, warm “oven mattress” that conveniently solves the problem of weight bearing insulation and provides an easy way to break contact with surrounding cold. Some earthen oven builders use a
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Many such practices continue today, as well as showing up in the archeological record, but masonry ovens like the ones we know now only appear with the start of grain agriculture — in other words, bread (and beer — which is the likely source of the yeast used to make the first bread rise). Ancient
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To keep the top of the oven warm, masons may build walls around the oven, crib-like, to make space for a loose cover of perlite, pumice, or vermiculite. For a smaller profile and a rounder look, the oven may be wrapped in mineral wool blankets (similar to fiberglass but made from clay or rock and
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Brick ovens can also be built over formwork, though many cultures developed dome-building methods that required no forms, such as traditional
Italian dome ovens. These are laid up free-form, sometimes only by eye. The first course is a circle of brick or half-bricks; the next course is laid on a
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Humans built masonry ovens long before they started writing. The process began as soon as our ancestors started using fire to cook their food, probably by spit-roasting over live flame or coals. Big starchy roots and other slower-cooking foods, however, cooked better when they were buried in hot
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Cob is the
British name for what is essentially adobe (from Arabic, "al toba," meaning "the mud;" "cob" is the Anglo-Saxon word for "lump," and is also used to describe round loaves of bread, or small, compact horses). As the most common building material on the planet, earth, clay and "cob"
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construction have become increasingly popular among people interested in simpler, less environmentally destructive materials and methods. Wood-fired ovens make popular starter projects, which has generated a large number of "cob oven" projects, many of them documented on the web.
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lo-cost combination of empty glass bottles surrounded by an insulative mix of clay and fine organic matter (sawdust, chaff, nut shells, etc.); as the organics burn out, they leave thousands of tiny voids in the clay, making a spongey, insulative, and firm foam-like material.
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are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. In the precolumbian
Americas, similar ovens were often made of clay or
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of France, which were often owned by the local government and whose operators charged a fee to oven users). Such ovens became popular in the
Americas during the colonial era. They are widely used in artisanal bakeries and
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So-called "white ovens" are a later development, and are heated from the outside of the masonry such that flame and soot never touch the inner oven walls—they are more common as accessory features of a
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much more resistant to high temperatures and thermal cycling). Mineral wool blankets do need to be covered — either with a reinforced stucco shell, tile, or equivalent.
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It is possible to get some of the benefits of a masonry oven without constructing a full oven. The most common method is the stoneware
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231:); it also keeps other foods moist and tender. The triple combination of radiant, conductive, and convected heat also speeds cooking.
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and pizzas, a few recipes for loaf breads are designed to use a grill as well, with or without a masonry or ceramic heating surface.
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The traditional direct-fired masonry design is often called a "Roman" or "black" oven and dates in
Western culture to at least the
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Modern masonry ovens sometimes bear little resemblance to their forebears, and can have just a cast deck (similar to a
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ashes, and sometimes covered with hot stones, and/or more hot ash. Large quantities might be cooked in an
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to simulate the use of radiant heat in a masonry oven; while this is generally reserved for
97:-fired ovens were common in the 19th century, and modern masonry ovens are often fired with
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sells a tabletop "brick oven" that uses a pizza stone-like lining to store heat for baking.
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and baked dishes, and increasingly as small backyard or home ovens.
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the outside or through a chimney immediately above the oven door.
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Wood-burning masonry ovens are mandated for production of true
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988:: Details about 2 constructions: a clay oven and a tiles oven
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A masonry wood-fired oven, during the firing (heating) stage
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670:. Verace Pizza Napoletana Association. 1998. Archived from
105:. Modern masonry ovens are closely associated with artisan
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Baking chamber made of fireproof brick, concrete, or stone
696:. Philomath, OR: Hand Print Press. pp. 14, 15, ff.
941:(New American ed.). Newton, Mass.: Biscuit Books.
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621:. Philomath, Oregon: Hand Print Press. pp. 8, 9.
824:. Philomath, OR: Hand Print Press. pp. 38, 114.
758:
The Bread
Builders: Hearth Loaves & Masonry Ovens
565:
The Bread Builders: Hearth Loaves & Masonry Ovens
799:. Philomath, OR: Hand Print Press. pp. 33, 34.
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994:: Guide about construction of outdoor brick ovens
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61:consisting of a baking chamber made of fireproof
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717:Boily, Blanchette, Lise, Jean-Francois (1979).
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488:Building a Wood-Fired Oven for Bread and Pizza
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490:. Totnes, UK: Prospect Books. pp. 7–14.
982:: Wood fired oven construction over 4 months
860:"Making brick oven pizza — in your own home"
780:: CS1 maint: multiple names: authors list (
741:: CS1 maint: multiple names: authors list (
587:: CS1 maint: multiple names: authors list (
400:It is sometimes possible to cook bread on a
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721:. Ottawa, Canada: National Museum of Man.
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325:Thermodynamics of insulating masonry ovens
211:A modern gas-fired masonry oven used in a
974:Masonry Heater Association Bake Oven page
916:(3d ed.). Oregon: Hand Print Press.
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515:. London: Penguin Books. p. 155 ff.
295:Learn how and when to remove this message
858:Ken Hively; Noelle Carter (2014-09-16).
646:. Vermont: Chelsea Green. pp. 5–7.
461:Catching Fire: How Cooking Made Us Human
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760:. Vermont: Chelsea Green. p. 115.
756:Wing & Scott, Daniel, Alan (1999).
567:. Vermont: Chelsea Green. p. 115.
563:Wing & Scott, Daniel, Alan (1999).
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145:for the preparation of the traditional
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976:: resource page for wood-fired ovens
536:Salloum, Habeeb (22 December 2015).
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887:"A pizza parlor in your kitchen"
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161:and are now referred to by the
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998:Reference from Patent D642,855
668:"Rules of the VPN Association"
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885:Noelle Carter (2014-09-16).
358:Cob, clay, and earthen ovens
7:
1266:Bain-marie (Double boiling)
642:Miscovich, Richard (2013).
602:Delecrataz, Pierre (1993).
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316:Modern insulation practices
270:. The specific problem is:
10:
1697:
1552:List of cooking appliances
1044:List of cooking techniques
457:Wrangham, Richard (2009).
397:baker to one size of pan.
137:Masonry ovens are used by
49:, colloquially known as a
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937:David, Elizabeth (1994).
913:Build Your Own Earth Oven
822:Build Your Own Earth Oven
797:Build Your Own Earth Oven
719:The Bread Ovens of Quebec
694:Build Your Own Earth Oven
619:Build Your Own Earth Oven
544:. Backwoods Home Magazine
511:David, Elizabeth (1986).
465:. New York: Basic Books.
41:A wood-burning brick oven
980:West Hartford Brick Oven
644:From the Wood-Fired Oven
606:. Switzerland: Cabedita.
352:
187:, restaurants featuring
89:). Though traditionally
30:Not to be confused with
1557:List of cooking vessels
1127:Grilling (charbroiling)
538:"Middle Eastern Breads"
152:In India and Pakistan,
1132:Roasting (traditional)
604:Les Vieux Fours a Pain
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910:Denzer, Kiko (2007).
820:Denzer, Kiko (2001).
795:Denzer, Kiko (2001).
692:Denzer, Kiko (2001).
617:Denzer, Kiko (2001).
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277:improve this section
266:to meet Knowledge's
486:Jaine, Tom (1996).
433:Primitive clay oven
121:Origins and history
1429:Stir frying (chao)
992:Outdoor pizza oven
986:Build a bread oven
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203:Efficiency and use
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1681:Firing techniques
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1389:Carryover cooking
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1096:Roasting (modern)
891:Los Angeles Times
865:Los Angeles Times
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268:quality standards
259:This section may
229:Maillard reaction
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1343:Stir frying
1328:Deep frying
1122:Charbroiler
390:pizza stone
347:pizza stone
279:if you can.
180:banal ovens
103:electricity
99:natural gas
1676:Fireplaces
1650:Categories
1511:Fermenting
1445:Air frying
1394:Barbecuing
1333:Pan frying
1313:Blackening
1240:Smothering
1184:Parboiling
1137:Rotisserie
1084:Convection
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678:2008-09-28
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444:References
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406:flatbreads
384:Simulation
285:April 2018
213:restaurant
128:earth oven
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55:stone oven
51:brick oven
18:Brick oven
1419:Fricassee
1409:Deglazing
1301:High heat
1294:Fat-based
1271:Sous-vide
1230:Simmering
1194:Reduction
1179:Decoction
1169:Blanching
1162:High heat
1115:Radiation
846:Cuisinart
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394:casserole
185:pizzerias
79:clay oven
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1629:Cookbook
1613:Category
1545:See also
1521:Pickling
1479:Non-heat
1399:Braising
1369:Sweating
1357:Low heat
1348:Sautéing
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1281:Steaming
1245:Steeping
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1215:Creaming
1210:Coddling
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1189:Shocking
1142:Toasting
1106:Barbecue
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418:Chimenea
412:See also
261:require
154:tandoors
101:or even
87:cob oven
67:concrete
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1621:Commons
1536:Souring
1531:Salting
1516:Juicing
1491:Brining
1308:Basting
1250:Stewing
1174:Boiling
1101:Smoking
1075:Searing
1034:Cooking
263:cleanup
163:Spanish
149:bread.
1666:Baking
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111:pizza
107:bread
71:stone
63:brick
953:OCLC
943:ISBN
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550:2016
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