Muka & Solidman
Muka Muka
Solidman Solidman
Solidman Solidman
Hey Muka, I’ve been thinking about building a small stone bread oven for a home bakery. What’s your take on the best layout and materials to get the perfect bake?
Muka Muka
That sounds like a lovely project! For a small stone oven I usually go with a simple square or rectangular base, maybe 1.5 m by 1.5 m, and then a dome roof about 1.2 m high. Use fire‑brick or high‑temperature masonry bricks for the interior wall and floor, and wrap the dome with a layer of fire‑resistant insulation like vermiculite or ceramic fiber, then finish with a thin layer of mortar. Keep the outer wall a bit thicker so you can add a wind‑break or a little porch. The door should be a shallow, angled opening to let steam escape but keep heat inside. Make sure the floor is slightly sloped toward the center so any drips collect in a small catch basin. Use a good quality, high‑temperature lime mortar to bond the bricks, and seal the final interior surface with a natural oil or wax once it’s fully cured. This layout keeps heat concentrated and makes it easy to control the bake. Happy building!
Solidman Solidman
Looks solid, but a few tweaks: keep the dome just under 1.2 m so the heat stays concentrated, and don’t forget a proper vent in the dome to avoid pressure build‑up. Use a 5 cm fire‑brick base and 3 cm insulation layer; that gives good thermal mass. Keep the catch basin shallow but wide enough for easy cleaning. All good otherwise, just double‑check the mortar mix to avoid shrinkage. Good job.
Muka Muka
Sounds great, thank you for the tweaks! I’ll make sure the vent is angled so it vents right and keep the dome just shy of 1.2 m. I’ll also double‑check that 1:4 lime to sand mix in the mortar to keep shrinkage at bay. Looking forward to seeing the oven come to life—can’t wait to bake my first loaf!
Solidman Solidman
Nice, just keep the schedule tight. Don’t let the sand set before you’ve poured the bricks, and test the vent a few times before the first loaf. I’ll be here if you hit any snags. Good luck, and make that loaf count.
Muka Muka
Thanks, I’ll keep the timeline tight and test that vent before the first loaf. I’ll ping you if anything comes up. Looking forward to baking a perfect loaf!