brick oven

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bake oven

bake oven (longitudinal section)
An oven constructed of bricks, usually having a circular or oval dome; often located within the hearth of the principal fireplace of a colonial home, usually in a corner of the hearth and a few feet above it. Bake ovens were once an integral part of the fireplace construction; some were heated by glowing charcoal or embers that were swept out before the unbaked loaves were inserted and the iron oven door closed. Also called a beehive oven, bread oven, brick oven, or Dutch oven.
References in periodicals archive ?
It will outperform any expensive Italian masonry oven from a fuel use and emissions standpoint.
The design of a Tandoor is a combination of makeshift earth oven and horizontal round masonry oven.
Since this type of masonry oven does not require installation of a fire suppression system, the fire likely spread to the roof because the duct did not contain the fire and there was insufficient clearance between it and combustible roof materials.
The other half is devoted to the theory and practice of masonry oven building and baking.
The building is powered and heated using a variety of passive and renewable energy systems, including photovoltaics, a wind turbine, two ground-source heat pumps, passive solar design and a Finnish-style solid fuel masonry oven.
Desiring a way to bake not only breads, but also pizza, calzone, baked beans and roasted meats using wood as a heat source, I set out to make an outdoor wood burning masonry oven like those commonly used in Italy or Mexico.
Since a proper masonry oven will cost well over $1,000, this book will easily pay for itself by eliminating even just a few mistakes.
Exclusively using sustainably farmed agave from their farms, the company bakes their agave in masonry ovens, slow ferments without any additives, and double distills in pot stills.
The book, "The Bread Builders: Hearth Loaves and Masonry Ovens," by Daniel Wing and Alan Scott, is an in-depth manual to more complex masonry ovens and outdoor baking.
I urge you to reference these books in any article about whole wheat bread, they have been incredibly helpful: The Laurel's Kitchen Bread Book: A Guide to Whole Grain Breadmaking, by Laurel Robertson, Carol Flinders, and Bronwen Godfrey, Also The Bread Builders: Hearth Loaves & Masonry Ovens by Daniel Wing and Alan Scott, 1999.
He and Mark had to remove the old masonry ovens to reveal the original fireplace opening, into which they fitted an old Victorian range.