Anyone else built a bread oven?
#16
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Well, it's coming along quite nicely. Both arches are built. I've had to change the design just a touch to allow for a slightly larger hearth. But, it all works fine. Took out the former for the archese this morning and (thank his Noodly Goodness), they stayed upright!
I've then formed the ellipse that will eventually be the domed cooking area. I've finished for the day now. Syb's rellies arrived late (very bloody late) last night, I'm starting on the red wine right.......NOW!
Couple of pics to show progress.
I've then formed the ellipse that will eventually be the domed cooking area. I've finished for the day now. Syb's rellies arrived late (very bloody late) last night, I'm starting on the red wine right.......NOW!
Couple of pics to show progress.
P.S. a little to quick taken out the forms,so be careful.
#17
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Joined: Nov 2007
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Red's a nice Bordeaux left as a pressie by guests Stan. The forms have been in there for 2 days now. Gobbo's hard as rock. Different colour as it's a different (cheaper) brand, so looks 'green' still. It isn't though. The brick clean's called washing up liquid (works a treat). Only the front hearth and half of the outer arch will be visible. The rest of it's covered in crepi by the end.
Cheers for the tips though. Much obliged.
Cheers for the tips though. Much obliged.
#18
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Red's a nice Bordeaux left as a pressie by guests Stan. The forms have been in there for 2 days now. Gobbo's hard as rock. Different colour as it's a different (cheaper) brand, so looks 'green' still. It isn't though. The brick clean's called washing up liquid (works a treat). Only the front hearth and half of the outer arch will be visible. The rest of it's covered in crepi by the end.
Cheers for the tips though. Much obliged.
Cheers for the tips though. Much obliged.
Sorry no Bordeaux are good,all Vin de pays.
But if it your vin, Bon chance
#19
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Joined: Nov 2007
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Is there no end to your skills Stan? Viticulturist, brickie....

Believe me, ANY red's a good red when it's windy and wet outside!
Though I'm rather partial to a Domaine de la Paleine rouge, we don't have any in, and it's a long trek to the cave from here!


Believe me, ANY red's a good red when it's windy and wet outside!
Though I'm rather partial to a Domaine de la Paleine rouge, we don't have any in, and it's a long trek to the cave from here!
#20
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Second line You do joke
Third line You can-not blame me for that.
#21
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No joke mate. I'll drink gnat's pee when there's nowt else left....
Have a look here. These are the guys we're doing our wine-tastings with next spring/summer. Their stuff is absolutely beautiful. Last year we used Domaine de la Rochfontaine at Parnay. Great wines, especially the ones from the vieille vignes - my particular vine of choice. I'm partial too to reds aged in oak barrels, possibly because I like my Islay malts too.

Have a look here. These are the guys we're doing our wine-tastings with next spring/summer. Their stuff is absolutely beautiful. Last year we used Domaine de la Rochfontaine at Parnay. Great wines, especially the ones from the vieille vignes - my particular vine of choice. I'm partial too to reds aged in oak barrels, possibly because I like my Islay malts too.
#22
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No joke mate. I'll drink gnat's pee when there's nowt else left....
Have a look here. These are the guys we're doing our wine-tastings with next spring/summer. Their stuff is absolutely beautiful. Last year we used Domaine de la Rochfontaine at Parnay. Great wines, especially the ones from the vieille vignes - my particular vine of choice. I'm partial too to reds aged in oak barrels, possibly because I like my Islay malts too.

Have a look here. These are the guys we're doing our wine-tastings with next spring/summer. Their stuff is absolutely beautiful. Last year we used Domaine de la Rochfontaine at Parnay. Great wines, especially the ones from the vieille vignes - my particular vine of choice. I'm partial too to reds aged in oak barrels, possibly because I like my Islay malts too.
Did not say all wines bad,but the Bo.are for the export, i used to diink the Malts long time ago,but here it is the ARMAGNAC (vous savoir)
#23
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Joined: Nov 2007
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Oui, je connais bien l'armagnac.
But I'd rather have a good drop of Lagavulin over the French cognacs on a wet, wild and windy autumn afternoon! Well - any day really!
But I'd rather have a good drop of Lagavulin over the French cognacs on a wet, wild and windy autumn afternoon! Well - any day really!
#25
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Funny. Bob Dylan said the same thing too.
Not any time soon, I'm afraid Stan. I'm too set in my ways. I don't believe everything French is better than the English (or Scottish) variant. Some things, yes. But whisky - non, absolument, NON!
Not any time soon, I'm afraid Stan. I'm too set in my ways. I don't believe everything French is better than the English (or Scottish) variant. Some things, yes. But whisky - non, absolument, NON!
#26
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Do-not believe it,
France and the French havertheir ways,if not your are only here for the money,and tha will not keep you. (sorry)
#27
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I have to laugh Stan. Here for the money? What bloody money? I'm here for a few reasons. Primarily because I want to be. But, more practically - and in no particular order:
Cheap(er) property
More land
Opportunity to run my own business
Better lifestyle
Nice area to bring the kids up in
But, just because you live in a certain country doesn't necessarily mean that you think everything's better there. Of course the French have their ways, as do I. Freedom of choice is the name of the game Stan. For those of us happy to play it.
Anyway, I'm off to do summat useful involving nosehair and scissors.
Cheap(er) property
More land
Opportunity to run my own business
Better lifestyle
Nice area to bring the kids up in
But, just because you live in a certain country doesn't necessarily mean that you think everything's better there. Of course the French have their ways, as do I. Freedom of choice is the name of the game Stan. For those of us happy to play it.
Anyway, I'm off to do summat useful involving nosehair and scissors.
#29
Lord, now we will know exactly what the bumpy bits in the crepi are - you best have a Bread Oven Warming Party m8 and then we can all get ratted on cheap plonk and help you pick the toenail clippings out of the pizza ....
#30










Joined: Oct 2005
Posts: 9,066

Ah....stainless steel is soooooo yesterday!
Yes. I mixed my own heat-resistant 'chappe' for the hearth bedding using vermiculite, pouzalane and ciment fondu. It's no use using OPC because it doesn't have the thermal characteristics to withstand the sort of temperatures I'm after - 300-400°C.
Yes. I mixed my own heat-resistant 'chappe' for the hearth bedding using vermiculite, pouzalane and ciment fondu. It's no use using OPC because it doesn't have the thermal characteristics to withstand the sort of temperatures I'm after - 300-400°C.
Sounds about the temps my normal fire gets to, hence the cracking.



