[Sca-cooks] Traveling pizza ovens
Terry Decker
t.d.decker at att.net
Wed Mar 7 18:54:30 PST 2012
Maria Martinez fired her pots in a fire pit. I'm sure that it lost more
heat than a kiln, but it did the job.
The question is not the efficiency, but the purpose. You can bake bread on
a hot rock or in a pit lined with hot rocks. You can't bake much bread, but
it works for an individual or small group on the move. Stack ovens aren't
efficient for large scale baking, but they can be built out of scrap
material, assembled and disassembled quickly and moved fairly easily. In
this kind of baking, you are not concerned with the heat that escapes, but
the heat that is retained in the brick mass and radiated back into the oven
chamber. The clay does act as a seal and an insulator and makes the oven
more efficient, but makes it harder to disassemble and move.
Bear
> I'm sure someone can correct me if I'm wrong as I have only a conceptual
> knowledge of bread ovens. But I would think using clay would be better for
> using as the heat would probably seep from the oven more without the clay.
> Also wouldn't the bricks be hotter on the outside without the clay
> insulation? Not sure.
>
> I've built kilns, but not bread ovens.
>
> --Mercy
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