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!

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!

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!

Got it! I’ll stick to the schedule, double‑check the vent, and keep the mix just right. I’ll call you if I hit any snags—here’s to that perfect loaf!

Will do! Thanks for the support. I’ll let you know once it’s ready for the first loaf. Happy baking!

Thanks! I’ll keep everything on track and double‑check the vent before the first loaf. I’ll give you a shout when it’s ready for that final green light. Happy baking to us both!