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Old April 24th, 2015, 10:48 PM
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Default Something else to do

Sugar maker to bread baker just like that. I've spent 4 yrs working on this. Zak we are having pizza tomorrow nite. This is a 4ftx5ft cooking deck.9inches of firebrick all around. 4 inches of foam glass in the base and 4 inches of ceramic blanket over the top. 1000 fire brick to make this and I forgot how many buckets of high temp mortar. We can bake 20 loaves at once, Our bakery is now license and we are taking bread to market every week.
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Old April 24th, 2015, 11:16 PM
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Very nice I can smell the bread as I look at it. Now put me down for 4 loaves of Sourdough and 6 Norwegian Limpa bread heavy on the molasses. Give me a stick of good butter and a knife and I'm good.
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Old April 25th, 2015, 07:47 AM
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Originally Posted by Haynes Forest Products View Post
Very nice I can smell the bread as I look at it. Now put me down for 4 loaves of Sourdough and 6 Norwegian Limpa bread heavy on the molasses. Give me a stick of good butter and a knife and I'm good.
Pizza party tonight and a bread bake tomorrow, we will do about 40 loaves , just practicing , we are going to try 3 different flours in the same formula. Just get a little bit of dark re flour to play with. Some organic whole wheat also. We make all fermented breads sourdough and preferment's. The oven will run 8-10 loads of bread per firing and 15-20 per load. The limpa breads will be worked on later in the year. maybe by LEME.
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Old April 25th, 2015, 07:59 AM
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Wow ! looks great Herb! I cant come tonight but I will be over soon to check it out. I know where to buy fresh bread now.
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Old April 25th, 2015, 08:27 AM
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Very cool Herb, Are you going to be the bread and syrup guy at the farmers market now? Any plans to include maple in any of the bread recipes?
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Old April 25th, 2015, 08:31 AM
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How long does it take to bring that work of art up to speed/temp. See I would make it oil fired and all I would produce is Blackened Rye bread that smelled like a tractor pull
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Old April 25th, 2015, 01:29 PM
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today I'm firing 6hrs to get the oven ready for the pizza party, I like the hearth at 650dg, for the pizzas. I'll fire it again tomorrow 6am and burn a wheel borrow load to get the surface temps up to 950dg, the oven will cool down for 4 hrs, then I will rake out the ash and coal, wet mop the bricks. place the door back on and allow the mass to balance the temps. I will load bread in at 550dg and they will be in 18-20 minutes to get a 200dg internal temp
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Old April 25th, 2015, 09:14 PM
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Default this is cool

outstanding =I have wanted a brick/ bee hive oven for years just never got around to it =good for you
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Old April 25th, 2015, 09:59 PM
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Default party's over

ran 38 pizzas thru in 2 hrs I only lost 100dgon the hearth started at 700 finished at about 600 dg. everyone went home full.
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Old April 25th, 2015, 10:17 PM
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Coal? So its a solar oven also.
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