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Marcel's #01 "Circles and Squares Revisited"
From the WFO board
Posted by Marcel
There are clearly loyal adherents to both basic designs but I would like to explore the possibility of considering "the best of all possible worlds" (aka The Candide approach):
Given the same internal volume, same ratio of door height-width to dome height, same insulation, same materials, .... is there any essential difference(s) in the performance of an oven with a rectangular footprint versus one with a circular footprint?
Thanks for your feedback.
Ciao,
Marcel
Jamie and Katrina's brick oven with temperature gauge, in Victoria.-
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA -
Wood fired family oven and chimney project by Robert in Austria -
My oven with fireplace, cook food and heat water, by Joel in Philippines -
Baking sourdough breads in quantity in Canada -
Pizza oven and hut built by Tony in Philippines
