ARTIZAN EKMEK-PIZZA-PIDE TUGLA FIRINLARI INSA ETMEK

BAHCENIZE COK KALITELI TAS FIRIN INSA EDIN

ADIM ADIM RESIMLERLE KILAVUZ GERCEK BILGILER

 

BAHCEME , KOYUMUZE, MAHALLEMIZE, ISYERIMIZE  IZOLASYONLU= ISTER KUCUK , ISTERSENIZ PROFOSYONEL YANI TICARI EBATLARDA VE MUTLAKA ISI YALITIMLI VE ISI MUHAFAZALI VE HATTA YUKSEK 800F/450 C YE KADARV DAYANIKLI VE ISIYI COK IYI ILETEN, SAATLERCE AYNI ISIDA KALABILEN, EN AZ 15-16 GRUP DEGISIK EKMEK GRUPLARI PISIRILMESINI SAGLAYAN ATES TUGLALI VE IZOLASYONLU, TUGLA, ARTIZAN EKMEK, PIZZA, PIDE TAS FIRINI NASIL INSA EDERIM

 

EVINIZIN, KOYUNUZUN, MAHALLENIZIN, DERNEGINIZIN, CEMIYETINIZIN, ISYERINIZIN  BAHCESINE ODUN YAKILAN VE KALITELI IZOLASYONLU, KUCUK BUYUK, HATTA OZEL 450 C/ 800 F A KADAR ISIYA DAYANIKLI VE OZEL ISI ILETEN ATES TUGLALARLA (INSAAT TUGLASI DEGILDIR BUNLAR, FIRE BRICK YANI ATES TUGLA DENIR, TURKIYE’DE VAR), BOY BOY, CINS CINS, KUCUK BUYUK, AILENIZE VEYA ISYERLERINIZE ACIK HAVADA KALITELI ATES TUGLALI EKMEK FIRINI=TAS FIRINLAR INSA ETMEK

Herkesin kendi bahcesine, mahallesine, koyune, derneginin, isyerinin bahcesine gercek bir PROFOSYONELCE artizan tugla firin=TAS FIRIN insa etmesini diliyorum- iste size adim adim, bahcenize nasil gercek bir ekmek-pizza- pide  TAS firini insa edilir resimlerle bu isi dunya capinda bilenlerden , dunya capinda uzmanlardan bilgilerle ve firin insaatlarindan adim adim cekilmis resimlerle, linklerle, cesit cesit, model model, kucuk buyuk, her boyda TAS FIRINLAR.

Bazilari hazir satilan moduller seklinde olanlar, bazilari getirilip evlere veya isyerlerine monte edilenler, BAZILARI ISE ARTIZAN GERCEK SANATCI, PROFOSYONEL VE DUNYACA UNLU TAS FIRINCILAR TARAFINDAN SIZE PLANLARDAN BIRISI SECILEN VE INSA EDILENLER ama cogu da sifirdan sizin kendi ellerinizle bahcenize yapabileceginiz artizan ekmek tugla firinlardir=TAS FIRINLARDIR.

Hepsini de inceleyin. Cok sey ogreneceksiniz.

Su resimler dunyanin en unlusu Avustralyali bay Alan Scott dizayni meshur bir artizan firin modelidir- adim adim insasini dunyada amator-profosyonel herkese workshoplarla CESITLI TAS FIRIN MODELLERINI INSA ETMEYI kendisi bizzat ogretiyordu ve iste resimlerden siz de faydalanin-kendisini Subat 2009 da kaybettik, isini oglu ailesi devam ettiriyor. Eger vefat etmeseydi ben de ilerde potansiyel ogrencisi olacaktim- cunku artizan ekmekler dunyasina cilgincasina asigim;

·          AVUSTRALYALI ALAN SCOTT ARTIZAN TUGLA FIRINLARI- BU ARTIZAN VE PROFOSYONEL TICARI TAS YANI ATES TUGLALI VE KORKUNC IYI IZOLASYONLU ARTIZAN FIRINLAR ALTTAN VEYA ICINDE ODUNLA BIR KERE YAKILIYOR VE 16 SAAT BOYUNCA 25 GRUP AYRI AYRI ARKASI ARKASINA SUREKLI EKMEK PISIRILEBILIYOR

·         http://sourdough.com/gallery/v/ovens/scott ALAN SCOTT ATES TUGLALI VE IZOLASYONLUARTIZAN FIRIN INSASI 92+101=TOPLAM 193  adet resimlerle adim adim

·         http://sourdough.com/gallery/v/ovens/scott/Richard?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 Alan Scott’un workshoplarindan birinden 91 adet resimlerle firinlarindan birinin insasini ogrenmek, inanilmaz fazla resimlerle adim adim –

·         http://sourdough.com/gallery/v/ovens/scott/Patrick?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 102 resim daha Alan Scott artizan firin projesi workshop resimleri

·         http://sourdough.com/gallery/v/ovens/alforno bu da baska ALFORNO ODUN YAKILAN FIRIN, 40 RESIM

 

Her ailede, mahallede, koyde, kasabada, isyerlerinde, firinlarda boyle bir ates tuglali artizan ekmek firinini hep birlikte insa edip,  imece usulu kullanilarak, muhtesem ekmekler, pideler, pizzalar vs uretebilirsiniz siz de. Ister ailenizle , koyunuzle paylasin, ister halka satin.

Daha uretici ve daha ekonomik olmak icin, hayattan daha cok tat almak ve daha cok mutlu olmak icin bu da sizin kendiniz icin bir hobiniz hatta isiniz olsun.

Elde edeceklerinizle cok mutlu olacaksiniz.

Bu firinlarda artizan ekmekler, pizzalar, pideler hatta yemekler, etler vs  vs de pisirilir.

Artizan ekmek demek, hamurun karistirilmasi haric, bastan sona ekmegin her asamasinin sadece ellerle yapildigi ve icinde mutlaka da eksi hamur ve/veya oteki uluslararasi eksi hamur benzerlerinin tekniklerinin bilgiyle kullanildigi ekmekler yapilmasidir artisan/sanatci ekmekci tarafindan- bazen cok az da ticari maya da olabilir de olmayabilir de. Bu firinciya da artizan-sanatci firinci denir . Artizan ekmekcilikte asla beyazlatilmis, kimyevilerle beyazlatilmis “bleached” , bembeyaz unlar kullanilmaz- basarili olamazsiniz, ekmekcilerin korkulu ruyasidir bu adi- kotu- kalitesiz- bembeyaz ve kimyevilerle beyazlatilmis ve icinden her turlu faydali besinleri calinmis adi kotu unlar. Artizan ekmeklerde organik unlar da kullanilabilir ama artizan ekmek denmesi icin bu asla sart degildir-bir secimdir. Artizan ekmeklerde mayalanma sureleri oldukca uzun tutulur, kisa kestirme teknikler asla kullanilmaz. Sonucta bilgili ve tecrubeli ellerde, emekle, sanatla yapilan gercek binlerce cesitli tarifli artizan ekmeklerin lezzetleri olaganustudur ve raf omurleri cok uzundur, oyle bir-iki-uc gunde asla bayatlamazlar. Artizan ekmek denebilmesi icin bir ekmege, iste bu kriterlerin hepsinin de bir araya gelmesi de sarttir.

Nasil olsa ellerinizle yaptiginiz akilli ates tuglali+akilli izolasyonlu, modeline, kucuklugune veya buyuklugune gore, birkac saat veya saatlerce ici ayni sabit isida kalabilen mukemmel bahce tas firininiz daha sicak.

Yasamak sadece dogmak, nefes almak ve gun gecirmek, para hirsiyla yanip tutusmak ve para icin delirmek demek degildir.

Para, cok para ve pahali yasamlarin insanlari mutlu etmedigi dunyaca bilinmektedir.

Cogunlugun secmedigi yol ayirimlarini secmek, bircok insanin tercih etmedigi farkli yollara sapmak, yurumek sizi olaganustu odullendirir.

Hayatta cok daha onemli seyleri, onemli keyifleri, olaganustu ilgi alanlarini , hobileri ve hazlari, gurme tatlari, lezzetleri bizzat yakalayanlardan olmak, insanca keyif almak bence olaganustu bir ayricaliktir.

Artizan ekmekleriniz, pideleriniz ve pizzalariniz olaganustu lezzetli olsun.

Hayat cok kisa ve her gunumuz kendi muhtesem artizan ekmeklerimizin lezzetinde olsun.

Hayati cok yonlu kesfetmek gercek zenginliktir.

Sevgilerimle kucaklarim.

ruki mayis 2009 rukiorg@gmail.com

 

http://en.wikipedia.org/wiki/Alan_Scott_(blacksmith) 1936-2009

http://www.ovencrafters.net/ Alan Scott KURDUGU SIRKET VE FIRIN PLANLARI http://www.ovencrafters.net/catalog.htm

http://www.treehugger.com/files/2009/02/rip-alan-scott.php  

http://www.nytimes.com/2009/02/06/dining/06scott.html .... Though he found his inspiration in the past, he used modern materials: high-grade bricks, high-temperature cements and insulation, ranging from Vermiculite, which is used to insulate walls and attics, to ceramic blankets — “if you want to spend a lot more money,” Mr. Bessey said. To build an oven for a homeowner, Mr. Scott would charge $5,000 to $10,000, not including material costs. For even higher fees, he would line an oven with authentic Italian refractory, or heat-resistant, tile and clad it with high-quality cut stone. In most brick ovens, a wood fire is built directly on the hearth floor. When it dies down, the ashes are swept out and food is put in to bake in the radiant heat — far higher than the usual 500 degrees Fahrenheit of a regular oven and sometimes up to 800 degrees. The walls hold the heat for hours, allowing batch after batch of bread to bake….ALAN SCOTT gecmisten ilham aldi ama MODERN MALZEMELER KULLANDI- yuksek kaliteli tuglalar, yuksek isiya dayanikli ozel cimento ve izolasyon –ki bu vermikul denen duvarlari ve tavan aralarini izolasyonda-izole etmekte kullanilan bir maddedir- ve daha pahali olan seramik battaniyeler de kullandi…Bir ev sahibine dunyaca unlu tas firin insasi artizani Alan scott malzemeler haric 5000-10.000 dolar fatura verirdi. Hatta daha yuksek ucretlere de, otantik Italyan refraktor denen yani yuksek isiya dayanikli, seramikle ve yuksek kalitede kesilmis taslarla cevreler, orerdi…Bircok tugla firinda, odunlar firinin icinde tabanda yakilir. Ates olunce, kuller supurulur ve disari alinir ve ekmekler vs icine konur pismesi icin- ki bu isi 500F den =260 C den cok yuksektir ve hatta bazen 800F=426 C dir firinin isisi. Firinin duvarlari saatlerce isiyi icinde tutarlar, muhafaza ederler ve surekli arkasi arkasina bircok grup ekmek pisirilmesine uygundurlar.

http://sourdough.com/interview-alan-scott http://sourdough.com/blog/maedi/farewell-alan-scott

http://books.google.com/books?id=VA6y1EMnkpYC&pg=PA141&lpg=PA141&dq=ALAN+SCOTT+ARTISAN+OVEN+INSULATION+MATERIAL&source=bl&ots=W6YS0BSWEf&sig=_B5qGo6ltCWMYYSKzDXPwHvIRmY&hl=en&ei=LCcUSpHRDIS08AT1-aCIBA&sa=X&oi=book_result&ct=result&resnum=6  KITABINDAN PARCALAR

http://blog.wendy-lyn.com/2009/02/remembering-artizan-of-brick-oven-alan.html

http://www.ovencrafters.net/bbg.article.final.htm

http://www.nytimes.com/2009/02/06/dining/06scott.html ZIRAAT KOLEJI MEZUNU ALAN SCOTT 73 YASINDA TASMANYA AVUSTRALYA’DA 6 Subat 2009 da OLDU. DEMIRCILIK MESLEGININ DE OZELLIKLERINI KULLANARAK YAPTIGI ATES TUGLALI VE IZOLASYONLU/ISI YALITIMLI ARTIZAN EKMEK VS FIRINLARI ILE DUNYADAKI TUM ARTIZAN KUCUK FIRINCILARI VE MERAKLI GURME SAHISLARI MUTLU ETTI-AMATOR VE PROFOSYONELLER DAHIL. TUM DUNYADA MESHUR ARTIZAN ATES TUGLA EKMEK FIRINLARI ILE COK MESHURDUR; malzemesi haric 5000 VE 10000 DOLAR GIBIYDI BU ARTIZAN COK OZEL MEGA FIRINLARI ICIN ISTEDIGI UCRET –ISTE ONUN STILI KUCUK BIR TUGLA FIRIN YAPMAK, ADIM ADIM RESIMLERLE ANLATILMAKTA – bunlar fire bricks denen isiyi ileten ve 600F/315 C, 700F/370 C, 800F /426 C F isiya dayanikli ozel ATES tuglalardir=fire bricks. DEMIRCILIK VASIFLARINI VE OLAGANUSTU TERMODINAMIK BILGISINI DE KULLANARAK ISI ILETISIMINI VE ISI YALITIMINI DA GOZ ONUNE ALARAK, KENDISININ DIZAYN ETTIGI BU ARTIZAN FIRINLAR ALTTAN ODUNLA BIR KERE YAKILIYOR VE ortalama 16 SAAT BOYUNCA 25 GRUP, AYRI AYRI ARKASI ARKASINA SUREKLI EKMEK PISIRILEBILIYOR VE COGUNUN DA MALZEMESI HARIC, SCOTT ALAN KENDISI YAPINCA, ISCILIGI DE ORTALAMA 5000 DOLARDI cunku o dunyaca unlu bir uzmandi

 

·         http://sourdough.com/gallery/v/ovens/scott/Richard?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 Alan Scott’un workshoplarindan birinden 91 adet resimlerle firinlarindan birinin insasini ogrenmek, inanilmaz fazla resimlerle adim adim

·         http://sourdough.com/gallery/v/ovens/scott/Patrick?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 102 resim

·         http://www.ovencrafters.net/catalog.htm FIRIN PLANLARI VE ISCILIK UCRETLERI, MALZEMELER HARIC

 

http://www.metroactive.com/bohemian/12.14.05/dining-0550.html http://sourdough.com/gallery/v/ovens/scott/Richard?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 http://www.flickr.com/photos/climbhipa/sets/72157613634415857/ http://www.thefreshloaf.com/node/10694/building-small-scottstyle-brick-oven http://www.ovencrafters.net/ http://blackoven.idkhosting.com/wfob.html bu firinlarini yapmayi ogretmek icin tum ilgilenenlere dunyada HERKESIN KENDI FIRININI YAPMASI ICIN , dunyada, Avrupa’da ve ABD de workshoplar yapiyordu http://www.traditionaloven.com/wwwboard/messages/2496.html http://sourdough.com/gallery/main.php?g2_view=core.ShowItem&g2_itemId=754

http://ovencrafters.net/ http://www.ovencrafters.net/bbg.article.final.htm   http://images.google.com/images?hl=en&rlz=1T4RNTN_enUS322US323&um=1&sa=1&q=alan+scott+BRICK+OVEN+BUILDER&btnG=Search+Images&aq=f&oq=http://sunnybraerestaurantandcookingschool.blogspot.com/2009/02/vale-alan-scott.html  

ALAN SCOTT EKMEK VE FIRIN INSA ETMEK KITABI http://www.amazon.com/gp/product/1890132055

 

KIKO DENZER KURS VERIYOR http://www.northhousefolkschool.com/classes/Foods.htm KENDI FIRININIZI INSA ETMEK, MINNESOTA, ABD . KITABI ISE Build Your Own Earth Oven : A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves by Kiko Denzer http://www.amazon.com/gp/product/0967984602

 

 

http://sourdough.com/gallery/v/ovens/scott/Richard?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 Alan Scott’un workshoplarindan birinden 91 adet resimlerle firinlarindan birinin insasini ogrenmek, inanilmaz fazla resimlerle adim adim http://sourdough.com/gallery/v/ovens/scott/Patrick?g2_GALLERYSID=19573c53328cd8210e7e9a7d0f805ad0 102 resim

 

 

http://en.wikipedia.org/wiki/Masonry_oven

 

http://meyvelitepe.typepad.com/meyvelitepe/2007/12/ky-frn-yapyoruz.html TURKIYE’DEN BIR SITE

http://www.atestugla.com.tr/

http://sozluk.sourtimes.org/show.asp?t=ate%C5%9F+tu%C4%9Flas%C4%B1&nr=y&pt=ates+tuglasi

http://www.birolnart.com/urun.html TURKIYE’DEN ATES TUGLASI SATAN BIR FIRMA http://www.birolnart.com/ates_tugla_urun.html ozelliklerini ogrenin -tesekkurler bay Senturk-“…Türkiyede çeşitli boy ve ebatlarda Ateşe dayanıklı Fırın Tuğlaları (Ateş Tuğlası da deniyor) var. örneğin  “ http://www.birolnart.com/urun.html  ”. sayfasında bu tarz ürün var.  Bu tuğlalar hemen her ilde bulunur. Mesela Kırıkkale de “20 santim x10 santim” boyutlarında “5 santim” kalınlığında fırın tuğlasının tanesi 2,5-3 tl den satılıyor.” demis Mayis 2009 da

http://www.flickr.com/photos/32893046n03/3221514284/ KOY FIRINI DENMIS AMA BU OCAKDIR

http://www.forumpaylas.net/yemek-tarifleri/7557-trabzon-vakfikebir-tas-firin-ekmegi.html TRABZON VAKFIKEBIR TAS FIRINInin nasil yapildigini kabaca anlatiyorlar; EKMEK tarifi ise sadece un kilosu yazilmis, ne su, ne tuz, ne eksi maya, varsa ne ticari maya vs gramajlari- kilosu da verilmemisdir cunku el yordami goz karari yapiyorlar her firin gibi ekmeklerini– halbuki cagdaslasmak icin, her defada standart ekmekler elde etmek icin, ve hem de yeni nesillere miras birakabilmek icin, tum ekmek malzemesindeki maddelerin tumu net tartilmis kilo /gramlarla calismayi artik herkes her firinda ogrenmelidir. Ama en azindan ellerinden geldigince paylasmislar. Bir de baskasi ogrenmesin cabalari da var Turklerde- oysa ekmek tarifi/formula kusursuz verildiginde dahi insanlarin % 75-90 i ne yazik ki o ekmegi zaten gerektigi gibi yapamazlar, cunku artizan ekmekler tecrube, okul, omur boyu egitim, yogun bilgi, el becerileri /teknikleri ve yillar gerektirir gercek ideal kusursuz uluslararasi artizan ekmekler pisirmek icin - hamur karistirmasi haric herseyi elde yapilan, artizan sanatci firincilarin yaptiklari ve eksi hamur ve/veya tum oteki eksi hamur cesitlerinin kullanildigi ekmeklerdir bunlar-az cok az ticari mayalar kullanilabilir de, olmayabilir de. Artizan ekmek yapmak tek cins ekmek yapmak demek de degildir- binlerce uluslararasi artizan ekmek cesitleri vardir ama her yasta, her tecrubede ya da tecrubesizlikte, mutlaka hamura el surmek, en azindan kendi damak tatlarinizi gelistirmek olaganustu disiplin+tecrube kazanmak+ ve olaganustu odullendirici bir keyifdir.Herkese hamura el surmeyi basarmayi tavsiye ederim-en azindan bugune kadar yediklerinizden 1000 kat daha kaliteli lezzetli ekmekler yiyeceksiniz-yedireceksiniz.Trabzonlular da bu firinlarin yapilisini, aynen Alan Scott gibi adim adim fotograflarla olumsuz kilmali ve herkese sunmalidirlar, hatta eksiklerini kusurlarini, yalitim-izolasyonunu yani odun yakilan firinin saatlerce 16 grup ekmek pisirecek kadar uzun sureyle sicak, ayni isida kalmasini saglayacak sekilde, da Alan Scott firinlari gibi gelistirmeli ve mukemmellestirmeyi de ogrenmelidirler.

 

 

 

http://sourdough.com/gallery/v/ovens/alforno resimlerle

http://sourdough.com/gallery/v/nsw/fuel/MG_8757.jpg.html HAMUR MIKSERLERI, 25 KILOYA KADAR HAMUR YOGURANLAR HERKESE YETER http://sourdough.com/gallery http://sourdough.com/gallery/v/user

http://www.deltabluesfestival.net/ovens.htm HER RESIME TIKLAYIN

http://blackoven.idkhosting.com/wfob.html?.State=Thumbnails adim adim resimlerle insasi

http://www.brickoventampa.com/

http://www.brickoventampa.com/October/October2004.html adim adim resimlerle

http://www.brickoventampa.com/November/November2004.html

http://www.brickoventampa.com/December/December2004.html

http://www.brickoventampa.com/January/January2005.html

http://www.brickoventampa.com/February/February2005.html

http://www.brickoventampa.com/Food/Food.html

http://www.brickoventampa.com/Miscellaneous/Miscellaneous.html

http://www.villagok.dk/brickoven/index.html

http://blackoven.idkhosting.com/faq.html

http://sourdough.com/gallery/v/south/john

http://people.umass.edu/dac/projects/BrickOven/Instant_BrickOven.htm 1 SAATTE ILKEL FIRIN YAPMAK

 

 

Adim adim resimlerle bahcenize ekmek-pizza ve hersey pisirmek icin vs odunla isinan ve izolasyonlu gercek tugla firin yapmak

·          http://www.ozarkdreams.com/BrickOven.htm

·          http://www.ozarkdreams.com/Base.htm  1 odun yanan komur-odunla isinan tugla firin yapmak, adim adim resimlerle

·          http://www.ozarkdreams.com/ovenchamberbase.htm  2

·          http://www.ozarkdreams.com/oven_chamber_top.htm  3

·          http://www.ozarkdreams.com/Oven_Cladding.htm  4

·          http://www.ozarkdreams.com/chimney.htm 5 bacasi

·          http://www.ozarkdreams.com/chamber_insulation.htm  6 izolasyonu-burada izolasyon icin vermiculite;2 yanlara yanlara ve ustune 8 cm kalinlikta lime  izolasyonu kullaniliyor, problem olunca izolasyon maddesini yerinde tutmak icin tel kafes kullaniliyor ve araya vermiculite /vermikul dokuluyor ayrica izolasyon icin+ayrica fiberglass ortu kullaniyor

·          http://www.ozarkdreams.com/finishing.htm 7 hava durumlarindan korumak icin son islem

·          http://www.ozarkdreams.com/MaterialSources.htm bu tas artizan firini yaparken kullanilan 8 malzemerin kaynaklari, nereden alindiklari, ne kullanildi, ne marka

 

 

http://www.ovencrafters.net/bbg.article.final.htm ... A small outdoor oven built on weekends can cost as little as a few hundred dollars but as one gets into commercial sizes the costs grow. An outdoor home oven need only have its flue a safe distance from other buildings, 10 feet, perhaps meet local ordinances, 6 feet in height for example in our particular area, and have a sound enough footing to carry considerable weight. Built indoors there are more fire and building codes to meet and real concerns with footings and flues both of which can add considerably to the costs. These ovens unlike pizza ovens are thick and very well insulated so they need much more room than usually expected and built indoors usually require the services of an architect and a professional mason. Costs can exceed $5000 when built professionally. Hafta sonunda kolayca insa edeceginiz bir KUCUK BIR BAHCE FIRINI size sadece birkac yuz dolara mal olabilir ama ticari olculerde bir firinla ilgileniyorsaniz bu maliyetler artar.bahcenizde acik havada yapilacak bir tas firini9n oteki binalardan, evlerden emniyetli mesafede uzaklikta olmasi sarttir ki bu da mesela 6 feet =180 cm yukseklikte bir firin icin ortalama 10 feet= 3.5 metredir. Bina evler ve isyerleri  icinde insa edilenlerde daha cok ve siki bina ve yangin kodlari-kurallari/kanunlari vardir…bu tas firinlar, pizza firinlarinin aksine, kalin ve cok iyi izole edilmis firinlardir ve tahmin edilenden de daha cok alana ihtiyac vardir ve bina icine yaptirtmak icin mutlaka mimar ve profosyonel tas firin yapan kisiye ihtiyac vardir evrensel anlamda.profosyonel olarak insa edilenlerde maliyetler 5000 dolari asabilir.

 

In a commercial setting add health codes to the building and fire codes that must be met by each oven on site during the construction process. These ovens are not appliances with NSF or UL numbers. The environmental concerns from wood burning are minimal since these ovens are clean burning and well within industry standards for emissions, but be prepared for potential costly alternative venting arrangements if hoods, Ansel systems or scrubbers are demanded by an overly cautious department. Allow $15000 for the basic cost of a commercially oven with a 48"x 72" hearth mentioned above for example, and more as size increases and decorative finish becomes more elaborate or as foundation and flue demands. These ovens can weigh 7-10 tons but even so many of them have been partly dismantled and moved in the past as they were originally designed to do. At worst just a day or two could see the largest oven totally demolished. .

http://www.williamrubel.com/artisanbread/breadovens/buyorbuild/choosing-an-oven The issue of mass — and how long you can cook in a single firing — has four components; the nature of the material used to construct the oven walls, wall thickness, the oven firing schedule, and how well the oven is insulated.

 

Oven Mass: There is a direct correlation between the weight of a refractory material and its ability to store heat. Denser materials store more heat than lighter materials, thus granite holds more heat than bricks, and bricks hold more heat than adobe.  

 

Oven wall thickness: The more mass an oven has the more heat it can hold. Thus the thicker the wall the more heat it will hold. This is really the same as saying that the more the oven weighs the more heat it can hold. Most pre-fabricated ovens have walls that are about 1 1/3 to 3 inches thick (3cm to 6 cm). [Note 4]

 

Oven insulation: When you burn a fire inside an oven you can think of yourself as stuffing heat into the oven walls. Once you stop firing the oven the heat radiates out of the oven walls equally in all directions. This means some of the heat radiates back into the oven — and some of it keeps traveling through the wall of the oven out the other side. Insulation retards or even stops heat from being lost out the sides, top, and floor of the oven. As general rule, insulation is cheaper than the material the oven is made out of. Insulation is therefore a good investment because the better your oven mass is insulated, the less mass you need to achieve the same baking goals. Modern industrial insulation can effectively stop heat from escaping out the top, sides, and bottom of the oven.

 

The fireing schedule, the Flash Fire: For most non-commercial uses the oven is brought from cold to baking temperature in a single firing that lasts 1 1/4 hours to 2 hours, with 1 1/2 hours being average. You can think of this as a “flash fire.” The object is to burn a fire that is as hot as possible until the walls of the oven are white hot and you have achieved secondary combustion. You know you have secondary combustion when you see a cloud of fire hanging just under the oven ceiling. Regardless of the mass of the oven, a single flash firing is sufficient to heat the oven for several hours of baking. A supplemental fire can be built within the firebox after a few hours if you need to continue baking and the oven is cooling too far, for example, if the oven has dropped to 300F after four hours and you want to keep baking in an oven that is 350F then a small supplmental fire will bring the oven back up those few degrees, and keep it there as long as you need it.

 

The fireing schedule, the Lost Fire: The baking potential of an oven is ultimately defined by its mass. A massive oven, one capable of baking for twelve to twenty hours at a stretch without refueling, must be saturated with heat in a preliminary firing in order to perform at its maximum potential. Once the super-massive oven is soaked with heat, then, depending on the rate at which the oven loses heat, but typically only once in a twelve hour period, the oven heat is refreshed with a flash fire. This “lost fireing” as the French call it feeds heat into the oven so that the oven walls are in the range of 950F for a depth of several inches. This firing can take a long time even twelve hours, or more. To maintain this long firing one may burn logs rather than faggots and other fast burning materials, although here, too, the hotter the fire burns the more efficient the fire..

 

 

http://www.deltabluesfestival.net/pizza_oven.htm

http://blackoven.idkhosting.com/wfob.html?.State=Thumbnails

http://www.ediblebrooklyn.net/magazine/pages/issues/summer2007/handmade.pdf

http://oakbpizza.com/event/notice.php?mode=view&No=2&page=1&total=3 http://heatkit.com/html/bakeoven.htm

http://www.traditionaloven.com/building/details/igloooven.shtml

http://www.deltabluesfestival.net/pizza_oven.htm

http://www.woodfiredpizza.org/index.html http://homepage.mac.com/funkhouserb/filechute/Oven_Views.pdf  

 

http://www.fornobravo.com/ fornobravo firinlari  http://www.youtube.com/user/fornobravo videolari

http://www.fornobravo.com/pompeii_oven/pompeii_oven.html

http://www.fornobravo.com/residential_pizza_oven/modular_pizza_oven.html kendileri satiyorlar italyanlar

http://www.fornobravo.com/residential_pizza_oven/assembled_pizza_oven.html

http://www.fornobravo.com/commercial_pizza_oven/ristorante.html

http://www.fornobravo.com/residential_pizza_oven/beehive_oven.html

 

http://www.traditionaloven.com/  sagda 3 sayfada adim adim ekmek ve pizza firini yapmayi anlatiyorlar –duvarlari kalinmis ve izaolasyonu iyi yapilmis http://www.traditionaloven.com/pizza_wood_oven/pizza_wood_oven.html http://www.traditionaloven.com/wood_burning_oven/wood_burning_oven.html

http://www.traditionaloven.com/building/details/igloooven.shtml

http://www.cs.vassar.edu/~capriest/brikoven.html http://www.cs.vassar.edu/~capriest/ovenpics.html

http://www.considine.net/mac/brickoven/

http://www.essortment.com/home/doityourselfh_siyr.htm

http://clayoven.wordpress.com/2008/09/01/2-the-plinth-foundation-plinth-and-brick-oven-floor/

http://www.tomifobia.com/bread_oven/oven.html

http://blackoven.idkhosting.com/ovenbuilding.html tek tek hepsine bakin icindeki linklerin

http://www.calypsofarm.org/bread_oven.htm http://www.calypsofarm.org/images/bread_oven/index.htm

http://bourneandbread.blogspot.com/

http://www.regia.org/ovens.htm

http://clayoven.wordpress.com/2008/08/29/1-building-a-clay-oven-the-basics/ kilden

http://www.considine.net/mac/brickoven/

http://www.ovencrafters.net/

http://www.ovencrafters.net/nick/nick.htm

http://www.avalonrecords.com/brickoven/buterasoven.html

http://pages.cthome.net/dstgermain/

http://www.modestusbaking.com/  soldaki linklere tiklayarak hergun cekilen resimleri sirayla izlayin

http://www.alfrescowoodfiredovens.com.au/

http://www.bigovens.com.au/index.html

http://www.bigovens.com.au/mobile-pizza-oven.pdf seyyar pizza firinlari Avustralya’dan

http://www.ovencrafters.net/nick/nick.htm amerika’dan seyyar firinlar

http://www.bigovens.com.au/gallery.html

http://www.earthstoneovens.com/ http://www.earthstoneovens.com/gallery_residential.shtml

http://www.fogazzo.com/

http://www.goldenembers.com/index1.htm

http://www.woodfiredpizzaoven.com.au/oven_displays_wa.html

http://www.lepanyol.com/gb/produits/panyol-produits-particuliers.html

http://www.mugnaini.com/ http://www.mugnaini.com/ovens http://www.mugnaini.com/builder/gallery

http://www.vtbrickoven.com/ovens/beehive.html

http://www.superiorclay.com/oven/article-breadbuilders.php

http://www.soapstonetops.com/outdoorkitchens.html

http://www.panary.co.uk/brickovens.htm http://www.panary.co.uk/ovensgallery/

http://www.williamrubel.com/artizanbread/bread-oven-basics/oven-temperature-hansel-and-gretel firininizdaki isiyi olcmek icin icine firin termometresi koyun

http://www.quarterbyte.com/brian/brickoven.html

http://www.renatos.com/gallery.htm http://www.renatos.com/brick.htm

http://www.wildwoodovens.com/ovens/milano.toscano.php

http://www.wildwoodovens.com/ovens/850.1050.php

http://www.wildwoodovens.com/ovens/roma.php

http://www.woodfiredovens.net/

http://www.losangelesovenworks.com/ovens/ http://www.losangelesovenworks.com/ovens/commercial.php

http://www.broodoven.com/welcome-to-the-breadoven-%28a.k.a.-brickoven%2C-pizzaoven%2C-woodfired-oven%2C-masonry-oven%29/ bunlar belcika ve hollanda’dan ekmek firinlari

http://www.broodoven.com/option,com_fireboard/Itemid,38/func,view/catid,14/id,82/ minik hareket eden firin resimlerine tiklayin ve herbirin sayfasina girin, resimlere bakin

http://www.broodoven.com/option,com_fireboard/Itemid,38/func,view/catid,14/id,1400/ http://www.broodoven.com/option,com_fireboard/Itemid,38/func,view/catid,14/id,20/ bunlar belcika ve hollanda’dan

http://wiki.answers.com/Q/How_do_you_build_a_clay_oven

http://heatkit.com/html/bakeoven.htm linklere tiklayin

http://blackoven.idkhosting.com/ovenbuilding.html

 

EVINIZDEKI FIRINDA ALTERNATIFLER http://www.crunchgear.com/2009/05/02/diy-brick-pizza-oven-for-under-50/   http://gadgets.boingboing.net/2009/05/01/how-to-build-the-ult.html pizza tasi, CILASIZ seramikler, insaat tuglasi olmayacak cunku bunlar isiya dayaniksizdirlar ve isiyi iletmezler- FIRE BRICKS/ates tuglasi alinacak, ozel yuksek isiya dayanikli ve isiyi ileten tuglalar,

 

http://www.vakfikebir.gen.tr/tas-firin-ustasi-yetistirme-kursu-aciliyor.html TRABZON VAKFIKEBIR TAS FIRIN EKMEGINI OGRETMEK USTA YETISTIRMEK ICIN KURS –ACABA HALA 2009 DA DA VAR MI ILGILNENLERE Vakfıkebir Halk Eğitim Merkezi, adına Festival düzenlediğimiz ”Bir Dünya Klasiği Vakfıkebir ekmeği” taş fırın ustası yetiştirme kursu açıyor.

 

Vakfıkebir Halk Eğitimi Merkezi Müdürlüğü, Trabzon İş Kurumu İl Müdürlüğü, İlçe Esnaf ve Sanatkârları Odası Başkanlığı ve Vakfıkebir Fırıncıları Derneği Başkanlığı iş birliği ile Taş Fırın Ustası yetiştirme kursu açıyor.

İlçemizde ikamet eden sosyal güvencesi olmayan vatandaşlarımıza, toplumsal talebe uygun eğitim ve beceri kazandırarak iş edinmelerini sağlamak üzere Vakfıkebir taş fırın ekmeğinin yaşatılmasını, geliştirilmesini, yaygınlaştırılmasını ve tanıtılmasını sağlamak amacıyla 600 saat ve 75 gün sürecek” Vakfıkebir Taş Fırın Ekmeği” Ustası Yetiştirme Kursu açılıyor. http://vakfikebirhem.meb.k12.tr/

 

http://sourdough.com/gallery RESIMLERLE, YUZLERCE EKMEK, BAKERY FIRIN

http://sourdough.com/gallery/v/nsw/fuel/MG_8757.jpg.html HAMUR MIKSERLERI, 25 KILOYA KADAR HAMUR YOGURANLAR HERKESE YETER http://sourdough.com/gallery http://sourdough.com/gallery/v/user

http://sourdough.com/video VIDEOLARLA, ELDE HAMUR YOGURMAK  http://sourdough.com/video/hand-kneading-demonstrated-french-baker-simon-gosset  http://sourdough.com/video/milawa-factory-scaling-balling-rounding-dough   http://sourdough.com/video/baking-dom-steam-oven-technique

http://sourdough.com/video

 

 

SU KITAPLARI SATIN ALARAK (INGILIZCE), BU EKMEK-PIZZA VS FIRINLARINIZI BAHCENIZDE NASIL YAPACAGINIZI SIZ DE OGRENEBILIR ve EKMEK FIRININIZA KAVUSABILIRSINIZ

HER MAHALLEDE, HER KOYDE MUSTEREK KULLANILAN MAHALLE KOY FIRINLARI OLMALI AYNEN BOYLE-HEPSI DE SADECE 3-5 KITAP ZATEN

 

·          The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott http://www.amazon.com/gp/product/1890132055

·          ALAN SCOTT KITABI EKMEK FIRINI INSA ETMEK VE EKMEKLER KITABI ONLINE GOOGLE’DA http://books.google.com/books?id=VA6y1EMnkpYC&pg=PA135&lpg=PA135&dq=alan+scott+style+brick+oven+building&source=bl&ots=W6YSYEQYBd&sig=vqVENixBblkM-FFE5RgMJUmf3jo&hl=en&ei=tHoOSryxLMmJtge2oqSNCA&sa=X&oi=book_result&ct=result&resnum=7 BIRAZ OKUYUN The Bread Builders By Daniel Wing, Alan Scott 1999, 250 SAYFADIR

 

·          Build Your Own Earth Oven : A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves by Kiko Denzer http://www.amazon.com/gp/product/0967984602

·          Building a Wood-Fired Oven For Bread & Pizza by Tom Jaine http://www.amazon.com/gp/product/090732570X

·          Your Brick Oven: Building It and Baking In It (Paperback) by Russell Jeavons http://www.amazon.com/gp/product/1569243344

·          Bread Ovens of Quebec by Lise Boily-Blanchette and Jean-Francois Blanchette  http://www.amazon.com/gp/product/0660001209

·          http://www.amazon.com/exec/obidos/ISBN=0911658769/aibonlineA/ https://www.aibonline.org/resources/booklistings/brickoven.html

 

 

  

 

rukiorg@gmail.com MAYIS 2009

 

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