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Book "Bouwen om te bakken"
Book - Bouwen om te bakken This text can only be consulted in Dutch.
Vault base
Vault base (3-4 layers) This text can only be consulted in Dutch.
Choosing the location
Choosing the right location This text can only be consulted in Dutch.
Oven floor
Laying the oven floor This text can only be consulted in Dutch.
Oven mouth
Building the oven mouth This text can only be consulted in Dutch.
Substructure
Substructure This text can only be consulted in Dutch.
Documentaire
Documentary - How to build a bread oven? This documentary is a step-by-step practical guide for building a traditional brick bread oven. Watching these episodes, you can start building your own woodfired oven to bake proper bread the way our grandparents used to. English subtitles are being made and will be added shortly. There are 5 episodes and 3 extra films.
Using a bread oven
Calculating the number of bricks
Calculating the number of bricks The number of bricks depends on the used format. By means of a table Here we give a table with the number of bricks and amount of mortar per m² measured for a half brick wall (1 stone wall = x2) in half stone bond, this is masonry that exclusively consists of stretchers, and with a joint width of 10 mm. Included is a chopping/breaking loss of brick of 3% and a prefab-mortar loss of 3%. With a traditional mortar you can count on 10% of mortar loss. (Data from Royal Assembly of Dutch Brick Factories and from Jozef Dockx)
Other uses
Other uses of the bread oven In addition to baking bread, the heat of the oven was also put to other uses: tijdens of na het bakken van het brood werd er ook plaats voorzien voor het bakken van vlaaien, peperkoek, appelbroodjes of andere lekkernijen voor de kinderen. men droogde in de nog warme oven peren, appels en pruimen. Om te drogen zijn de harde perensoorten goed zoals trichter- of hereperen, langeloren, korsenijsperen, spineelperen, dikstaartperen. De peren worden in verscheidene keren (4 à 5 maal) gedroogd. Daarna zien ze er zwart en vol rimpels uit. Bakpruimen werden als laatste in de oven gedroogd, soms op bruin papier. Om barsten tegen te gaan mocht de oven niet warmer dan 60° C zijn. op het ovengewelf werd het zaaigoed voor de moestuin gelegd. In de oven werden kleine veldvruchten en zaden gedroogd: erwten, bonen, klaverbollen, koolzaad, raapzaad, enz. in de bijna afgekoelde oven kon men pluimen drogen...