Patio/Outdoor Kitchen Project

[polo1665]

I would think that if it was in a covered area it should do fine. As long as you don't get moisture in the brick which would freeze.

Cyril is right about this. Moisture left in the brick, mortar, or cladding is the enemy at any temperature. It will take me up to a year's worth of casual use to achieve the full efficiency of the oven, that is because it will take me that long to drive all of the moisture out.

Mark

 

[polo1665]

Last step of construction for now. I got the Glasroc board up and put a temporary plywood roof on to keep things dry for the winter and then we started cooking. At Christmas time we had a pizza party for the family. Managed to get a shot of one pie before it was gobbled up.
In the spring this will get a stone exterior.

 

[polo1665]

One of the reasons I built this oven was because I was interested in baking sourdough breads. I got my wish and here are a few pics of the results.
The biggest bake I made was 24 lbs of dough in twelve loaves. This is about the top capacity of the oven for one bake and enough for me to deal with at one time. A lot to keep track of, but everything turned out well.

 

[polo1665]

A few more gratuitous crumb shots and I'm done for now. I'll be glad to answer any questions and of course I'll start posting again in the spring when construction starts up again. For now though, it's too cold and will have to wait to get back to work:thumbsup:

Thanks for looking

 

[RadarTech]

Hey you crumb! That was mean! posting that delicious looking bread with no shipment tracking number in my email!

 

[dcyrilc]

Hey you crumb! That was mean! posting that delicious looking bread with no shipment tracking number in my email!

...or mine.

 

[dcyrilc]

...and be careful around that oven in the snow. You don't have a railing yet and that looks like quite a fall.


We've got to at least keep you around until we get our loaves.

...or is that lumps.:laughing:

 

[johnk]

Great work and now I'm hungry.....

 

[polo1665]

Hey you crumb! That was mean! posting that delicious looking bread with no shipment tracking number in my email!

...or mine.

Better weather is right around the corner boys:laughing:

 

[ruralruss]

A few more gratuitous crumb shots and I'm done for now. I'll be glad to answer any questions and of course I'll start posting again in the spring when construction starts up again. For now though, it's too cold and will have to wait to get back to work:thumbsup:

Thanks for looking

Love a good sour dough and it looks like you have it down. For 24 loafs you must have an industrial hobart. That is a lot of bread, do you sell it to restaurants? Do you have a mother or do you create the sour some other way? We buy bread from a baker if Chattanooga. They were a young married couple that started baking about (I'm guessing here) 10 years ago. They have grown and now have a large business, They are really great kids to. All of their breads are made from the same mother that they have nurtured since they started. Their sour rye is my favorite sandwich bread, the sour ciabatta is for olive oil and the Chattanooga Sourdough is perfect with pasta. Their Chattanooga Sourdough is their best seller I would say.

Do you use the sourdough recipe for the pizza?

 

[polo1665]

Love a good sour dough and it looks like you have it down. For 24 loafs you must have an industrial hobart. That is a lot of bread, do you sell it to restaurants? Do you have a mother or do you create the sour some other way? We buy bread from a baker if Chattanooga. They were a young married couple that started baking about (I'm guessing here) 10 years ago. They have grown and now have a large business, They are really great kids to. All of their breads are made from the same mother that they have nurtured since they started. Their sour rye is my favorite sandwich bread, the sour ciabatta is for olive oil and the Chattanooga Sourdough is perfect with pasta. Their Chattanooga Sourdough is their best seller I would say.

Do you use the sourdough recipe for the pizza?

Well, only twelve loaves but 24 lbs ( 2 lb loaves). Made the dough in six batches of 4 lbs each, it's actually three different recipes. I started making dough on a Wednesday and baked the bread on a Saturday.

I don't sell to restaraunts, but do give away to friends around here. Trying to be careful not to turn this into a job, just yet anyway.

I got my starter going the 2nd week of November and baked my first loaf in the oven on the Saturday after thanksgiving. I feed the starter everyday. The secret to making a good sourdough is long and cool fermentation periods.

Yes, I use the sourdough to make pizza dough. It takes a few days to get it ready, but it is really good.

Mark

 

[amarlow]

Is this project/thread still alive? This is an amazingly beautiful oven. I'm very curious how the exterior turned out. Also, have you done any other cooking in there? Roasts? Potatoes? What???
Thanks.
~Allen

 

[BSVLY]

:thumbsup:To the OP-Thanks for the write up and links. Great job too! Congrats.