The proof of the oven is in the eating

 

Naans from the wood-fired bread oven to accompany cracking good Toot Indian Cuisine

Our first Focaccia from the wood-fired bread oven 

The new doors survived the first firing of the refurbished oven with just a small amount of movement on the inner mild steel skin of the firebox door. 

The oven was originally designed and built as a barbecue grill with the fire underneath the cooking grid. This is not the preferred arrangement for a pizza or bread oven, as with the heat coming from the underneath, there is a tendency for the bottom of the dough to burn before the top is cooked  Having considered the problem, a sheet of 6mm thick mild steel has been ordered from everyone's favourite purveyor of ferrous and nonferrous metals 'Metals 4U', to act as a heat deflector positioned below the refractory fire clay tiles on which the bread dough cooks.  Hopefully this will deliver 'the perfect pizza' on a par with those fantastic pies cooked at  L'Antica Pizzeria da Michele - Naples.

It rained quite heavily yesterday morning. This underlined the requirement for a covered area where fire wood might be stored. So I retrieved my 'Chad Valley' junior boy carpentry outfit from the back of the 'Cabine'  and fashioned one from the bits and pieces of timber left over from previous carpentry garden exploits. See 'abbe laugier primitive hut' - who says a classical education is wasted on the common man!

I also appear to need to buy some more logs!