How To Make A Cob Bread Oven [Full Build]
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- Опубліковано 7 гру 2017
- How to make a cob bread oven. Here is the full video on my cob bread oven build. I use the clay soil from my backyard here in Georgia along with sand and straw to make a cob bread oven. I've used the oven to bake bread and make pizza.
Watch the me open the oven and fire-dry it here: • How To Dry A Cob Bread...
Here is a how to bake bread in it:
• How To Bake Bread In A...
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Hi I'm currently doing a cob oven myself,in my research I found that you need insulation under the floor,you can use wine bottles ,I've used perlite cement,this helps keep the heat in the oven,I'm also rendering mine with perlite cement,love that you have the kids involved .hope it goes well.
i have wanted one of these for years..my husband was going to make me one. but he got sick was unable to do it. he was going to teach me. but he passed away.. so im on my own. im going to try it this coming ul summer.
Sorry for you loss Holly. Hope your build goes well. A stable platform is key. Thanks for watching.
SUPER ! AND PROFESIONAL! 👍👏👏👏
It's fun to watch you enjoying your creativity and including your son in all the magic. These are the memories he will carry with him as the best days of his life with his dad.
This is gonna sound weird, but I actually love the rain in the beginning of this video. It's calming to listen to. lol. Also, stepping in the clay looked relaxing.
Thanks Jessa! It was a calm before the fire storm. :-)
I learned from Townsends too! We got our sand:clay ratio off so need to build another at our house but we made one with our kids group at church and baked in it and it seems good. :)
love Townsends channel. good to know we are all on the same page. great work guys, hi from Fiji/New Zealand
“This clay is darker because I dug it out of the local creek bank... and it was free!” 😂
Beautiful craft to pass on to your kids
Thanks man, I'd seen townsend's video but it was really useful to see another build of the same style but with subtle differences and some more detail. Cheers.
Nice work doin one here in Florida
Those kids feet stomping cob is adorable! What a great idea!! 😁
Thanks for all the comments. Happy New Year. :-)
Thank-you for a very informative and inspirational video.
Thanks for watching, Richard. I appreciate your encouragement.
It was nice to see that you had a minion and his friend to help with the cob and initial setup. Great memories for him and you. Thanks for sharing. Cheers.
Thank you. GREAT WORK!
Thanks for watching!
Nice work, cant wait to see how the floor holds up. looks great.
Thanks for the feedback, Lane. I’ve been having fun with the cob oven. I’ll do an update after I’ve used it for a few more months. Are you going to build one?
the plan is to eventually build one, i have watched many videos and read lots of info about them. if the pavers work it will help with the cost alot.
@Old timer hot shot i agree , that is why i follow Green shorts he uses whatever he has around to do his projects, but if i build a cob oven it will hopefully be a long term installation, just doing my research to prevent premature failure
Nice love outdoor cooking these stay hot for days
Indeed. Been raining a lot here lately. I’m itching to do some cooking outside. Thanks for watching.
If you want a really strong table look at diy aquarium stands.
Pretty cool...
Well done !
Thank you sir. :-)
i enjoy your videos, thanks for the tip about flattening to the thickness needed for the smooth layer thus sinking the grass/straw 👍👍hello from Michigan
Thanks for watching, Kevin. Thanks for the encouragement.
Loved the A-Team reference Hannibal. I learn a lot watching you.
:-) Thanks for the grin, Paul. I love it when a plan comes together. Thanks for watching.
Great tutorial!
Thank you, Wasili. Thanks for watching.
Thanks.
Thank you
Super Harika, Thank you,
Love that reference to the A-Team
Ha. We must be from the same era. :-) Thanks for watching.
Very good video God bles
Super as all your videos!!!
ua-cam.com/video/BdsJIC406Fg/v-deo.html
I like this kind of hand made oven. Here it's done in south of France but I sent you the English version. Start watching at minute 3:20
ua-cam.com/video/BdsJIC406Fg/v-deo.html
I like this kind of hand made oven. Here it's done in south of France but I sent you the English version. Start watching at minute 3:20
Hope it could be interesting
Merci d'avoir envoyé le lien. Merci pour l'encouragement.
Спасибо за отличную идею : использовать доски под песком!
Пожалуйста. Спасибо за просмотр.
Thank you Mr. GreenShortz. Great lesson, I learned a lot. Isaiah 55:6
Thanks for watching. A great passage, my friend. Thanks for watching.
@@GreenShortzDIY Thank you. Ozzie
I used concrete pavers when I built my oven about six years ago and they are still fine. You should get many years out of yours too.
Great for Pizza too ! Corn Bread, use a dutch oven for ribs, stews etc...
I enjoy your vids!! And I did make a cob oven last year. But I want to move it and upgrade it!! Is it possible to reuse the cob once it has been fired????????
Looks like you had an awesome assistant! 😁
Yes! I love when my son helps me on videos. Thanks for watching.
GreenShortz DIY I enjoyed it. I was straining myself trying to help you get that wood out!😂
Hello mate love your oven its brilliant, I'm from the uk , what's the best clay to use? Is puddle clay ok ?
Hello! I´ve not watched your entire videos by now, but could you tell me, have you ever tried a cobb-perlite mixture for building an oven or something else? Greetings from Germany!
GREAT VIDEO .. i think i'll build one myself now . But i won't use concrete pavers for floor .. i think clay bricks is a MUST in that case .
Thank you for the great teaching .
Thanks for watching, Stan. Good luck with your build! I’d love to see the final product. Tweet out a picture to @green_shortz.
I noticed some people put in a chimney and some don't. What is the difference?
How many bags of sand and clay would you say building an oven this size requires?
Looks great. Now that you have had it for a while how did you protect it from cracking? Would like to build one, but want to know if you treat it from caving in or cracking? Thanks.
Hi Andrew. I put a roof over this oven. A few other options would be to cover it with a thin layer of cement or seal it with boiled linseed oil. Even with the roof, it has cracked in some of the thinner areas, like the connection between the door arch and the main dome. I think that is just part of working with this earthen material...it is going to crack. I'll just keep filling the cracks with cobb until the oven has a massive failure. Then I'll tear it down a rebuild. Circle of life. :-) Thanks for watching.
Remember every time you fire it, start with a small fire then once warm you can build up the fire. Indian tandoor ovens are fired the same way to keep it from cracking due to temperature fluctuations.
Can you make a bread oven that’s safe for indoor ?
How long did this last? Just curious....
Nice work but you did not leave open to get out the smoke thanks from Iraq
The round shape of an oven like this, and the proportions of oven-to-door size, cause it to draw air through the door and expel excess smoke the same way. No chimney is needed.
Where’s the chimney.
My advice to give a nice finish to the sand dome : caress it with a polystyrene trowel. This can also be adequate to a lime finishing.
Oooh! That sounds like a great solution. Thanks for watching Bogdan.
Great vid, I was just wondering if you think your oven is kind of small? Can you make 2 pizza's inside it?
Hi Nick. This cob oven is on the small-side for pizza. It was made primarily for bread. I do plan to make a proper pizza oven soon. Thanks for watching.
Would building an oven with a flue allow the fire to burn hotter? It could then be blocked off with a cap to keep the heat in.
I’m not sure. This oven actually drafts pretty well. There is quite a thermal layer between the bottom half and top half of the door opening. The bottom half pulling air in and the top half venting smoke and heat. The real brick pizza ovens have a chimney, but it is usually just above the door, so lower than the top of the dome. There are so cool videos about that on UA-cam. It might inform your design decisions. Thank you for watching.
@@GreenShortzDIY Thanks, I came across a picture of the one you describe. Looks more elegant than having the smoke come out the door.
Thanks for teaching! I love your videos and I would love to do a cob chimenea one day!
Thanks for watching, Taylor. A cobb chiminea sounds like a cool idea. I mean hot idea. Thanks for watching.
You’re passing knowledge onto your son as you work!
Indeed. It is definitely quality father-son time. Thanks for the feedback.
Good job and please lo sounds on music I'm between
16:26 Isn't that what happens when the sun goes down?
Kool. I'm wondering why no one in any of the videos I've watched on these ovens uses cob for the floor.
It'll cook more evenly on Stone. But using concrete I don't think it's wise concrete has lead in it
I've been a Concrete Finisher I read that concrete is the new asbestos so I would not use concrete.
There was a guy who made a hybrid 'rocket stove-oven' and he made his base layer out of cob. I think he inset a few fire bricks, but the outter rim on the inside was cob. He basically had a fire box below the stove that vented up into the cob oven with a ceramic plate over it to disperse the hot gasses. So basically if he wanted to use the oven as a stove to just heat up water or soup he could, or just keep firing the thing as you would an oven. And since the actual fire box was not in the oven itself, he didn't have to rake out embers, so the oven stayed much cleaner
Dond put sand between your tiles, you'll end up eating sandy pizza... And use proper dried straw with no flour/fruit tops
Hey man, when you get a compliment and a word of appreciation from your great helper you ought to thank him. Other than that, great vid.
Agreed. I was likely lost in thought. I do really enjoy when my son helps on projects. A great opportunity to teach him and bond. Thanks for watching.
He seems like a great kid and I think he has a great dad. Its human to make mistakes and its human to overlook something now and then, and I'm sure you made up for it.
what the ratio for the mix? please
I think it is pretty forgiving. I think I did 2:1 sand to clay. But, there are some good videos on UA-cam that get into the specifics. Thank you for watching.
Nice! But where's the exhaust?
There is no chimney. It draws cool air in the bottom half of the door and exhausts out the top half. There is a very defined divide between the two layers. It’s cool to watch. Thank you for watching.
You didn’t even TRY to pack in that base sand
You have added an igloo type tunnel door, others don't, why have you done this and what are the pros and cons of these door types.
Thank you for your question. From my perspective the benefit of a door is simply being able to seal in the heat when the oven is being used to bake. I modeled this oven after one I saw on another UA-cam channel. They used the igloo type door, So I have as well. LOL. The extension created by the door channel does perhaps help with the thermal layering on the airflow in and out. That is just a guess on my part though. Thank you for watching.
2:46 Ha-ha! Our age shows :-)
I'm glad somebody caught that. Lol! I loved the A-Team, maybe that's why I love building stuff. Maybe I weld up and old school bus and vanquish some bad dudes. :-)
What are your two nailguns for?
Well, for nailing stuff. :-) Seriously, though, the big nailer is for framing. Thick wood, 2x4s. The 18 gauge nailer is for trim work. Still 2.5 inch nails, but much thinner. They won’t hold 2x4s. Thanks for watching.
GOOD MORNING FROM CALIFORNIA....HOPE ALL IS WELL..I VIEW THE TOWNSTEAD UTUBE CHANEL, SO I THOUGHT I SHOULD LOOK WHAT YOU HAVE POSTED..THANK YOU..ONE QUESTION TOWNSTEAD USED TARP FOR MIXING THE COB, I THOUGHT YOU SAID SHOWER CURTAIN..OR WAS IT TARP?? THANK YOU AGAIN IF YOU DO ANSWER THIS QUESTION...POSTED SO CA
Both work, tarp is sturdier
A-Team, the Hulk and Knight Rider...good times...
Yeeeesssss! Don’t forget MacGuyver. My personal favorite. Thanks for watching.
🤔💭💭💭and the chimney 💨???
Hi Peter. Usually there isn't a chimney in an earthen bread oven. The oven is heated with the door open, allowing the smoke out and a draft in. Once the desired temp is reached, the fire is removed and then door is closed for baking with the ambient heat stored in the mass of the oven. It is more common to have a chimney in a pizza oven. Thanks for watching.
GreenShortz DIY got it! Thank you 🙏
안녕하세요 ☺️
내 동영상을 시청 해 주셔서 감사합니다. :-)
I wish we had clay in Mass.
You do. It’s just at the hardware store. :-) I do enjoy having a building material just below the topsoil. Thanks for watching.
I live in Mass. We have clay. Suggest digging in wet, marshy areas. Although if you can't access wet areas, dig deep enough in your own property and you may have some there.
Do you still use this oven?
Hi Bobby. I haven't made bread in a while. It's got a few cracks around to door, but the oven still works fine. I've got a roof over it to protect it from the rain. Thanks for all your comments.
Note to others using this video as a guide. Please do not put cob as tge first layer. Put pure clay (i.e without added straw). In the second layer use cob. In tge first (inside) layer, direct fire on cob is useless as the straw will burn away and the structural integrity will suffer.
Also, make sure you insulate the floor of the oven, so that the wood base (table top) does not burn away.
I am certain the medium to long term failure of this oven is not part of this video.
Thank you for your feedback. Good tips to supplement my rookie mistakes. I haven’t used the oven enough to determine it’s lifespan. Thanks for watching.
I heard 63% door to dome ratio is optimal for proper convection
I've heard that number as well. I think I rounded down to keep it simple. Thanks for watching. :-)
merhaba bir önceki video türkçe alt yazı vardı bunda yok üzüldüm
Merhaba. Nasıl yaptıklarını görmek için çevrilmiş birkaç videom vardı. Türkçe altyazıları izlemeyi daha keyifli hale getirdi mi? Çeviri doğru muydu? (Bunu Google Translate ile yaptım).
inch dowels would have the compressive strength to hold that up. You just need to brace the shit out of them.
Impressive but man seems like a LOT of work... Are you burning pine by chance? I sure hope not... For $879 and a couple clicks, I had a Terraforno SS Wood-Fired Oven delivered within days and I’ve been cooking awesome pizzas ever since... I love it!
CBDank USA yes. A lot of work, but was also a lot of fun. And my labor was probably more than what you spent to get your oven, but my mission here is to make stuff. :-) I am using scrap lumber for fuel, but only for bread (the fire comes out before baking). I am working on a pizza oven and will use hardwoods for that. Thanks for the feedback. Enjoy your oven.
LMAO your funny
:-) Thanks for watching.
Now learn the craft of artisan sourdough
Should have butted the brick floor sid by side your gonna eat sand in your pizza
I’ll call it “true grit.” :-) So far I’m not seeing too much expansion, but the floor is sinking some. Thanks for the feedback. Thanks for watching.
Your oven looks like professor dumble dwarf hat and every Pizza that you making it is going to smell like kids feet
Sorry! can you demonstrate it in action? either you put the fire or the bread dough, there is only 1 compartment. If you make it hot inside, then remove the burnt materials (wood), before it's taken out, the inside is cold already. I think it is not an oven for baking anything, only for keeping the food smoked or just warm before being served. When a dough sits in hot place and grows, it's prepping, it may be cooked, or not. Usually there are 2 compartments for the oven, fire below, on higher level some cast iron plate to put your raw bread on.
Yet, where is the air feed and vent out tubing?
Hello Old Soul. The mass of the oven holds heat to bake the bread. I did a live stream (it's long) baking some bread. That will show the oven in action. Thanks for watching.
Thank you for such a quick response, I would appreciate the link to bread baking, dear @@GreenShortzDIY , meantime I think this is the way to do the oven, at least there is a smoke escape provided ua-cam.com/video/0j6ps1AUURQ/v-deo.html
@@oldsoul6421 late reply, but these are 2 different ovens. One you can actually build no matter where you are, the other one demands a more.. modern approach.
These ovens, as seen in this video, absolutely holds heat to bake bread and cook other food as well. You can also use it as a dryer for berries and mushrooms. The video you linked to, while looking great, it will also cost a fortune in insulation, special bricks, etc. It is a brick oven, not a cob oven.. 2 different ovens.. no comaprison really. Meaning to say.. you can not build a cob oven out of brick.. you need cob.
@@Goldenhawk583 Thank you, I have already invested the time to find out what and how, in case SH situation, improvising, surviving...
@@oldsoul6421 same.. and it will take me a bit of time to make bricks:) But i will get there too, lol. Best of wishes:)
hope you NEVER cook on the floor of the oven with that concrete as one of its components is LIME something that is not good to have in your diet at all ever
actually the ideal ratio is the golden ratio ... oven height is 1 and the door height is .618 of that .... yup that's right 61.8% of the overall height so you dont have to install a smoke stack ...
60% will actually allow more ash to be forced down back into your food ... best is 61 to 62% if you dont want to be super accurate
you are better off burning out the interior supports after the cob has dried sufficiently as the heat will finish the cure and heat the oven ... the method you are using is good for a short term use oven not a long term one and is prone to cracking and spalling over time... the best method is to make a basket for the interior oven and a barrel for the tunnel ... then cover with cloth or paper and finish the outside with sand then cob about 3inches thick let it dry about half way and then add a layer of stones about fist size or double fist size and cob again about 3 inches and let dry for 2 days ... the stones are your thermal mass on the top and sides of the oven and help stabilise it for long term use ...
on day 3 build a small kindling fire to drive out the last of the moisture from the interior and force it outwards ... keep it small and stoked for approximately 4 to 6 hours ... then build it up by half ... for another 4 to 6 hours ... then finally stoke it to light the basket and barrel if they have not burned off completely and burn the paper or cloth off the interior .. the next day the oven is ready for use ...
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before people say rude and uncalled for remarks ... I have built this type of oven for the last 40 years and this is what works the best and lasts the longest
btw the sand clay mixture ratio is also 1 to 1.618 ... 1 part sand to 1.618 parts clay for good solid red clay like you have ... and dry grass not green ... ... also salt the water for the exterior cob as it will pull the water from the interior into the exterior cob and help seal the to layers around the stones you added to the middle ... as a thermal mass ... the best sand sand to use is actually granite or marble dust from a head stone maker ... as it will bind with the clay better and add a good thermal mass to the cob as well .. it also has the added benefit of being jagged and not smoothed like beach or stream sand is ... this allows the dust to bite into the clay and keep cracking down much better
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the cob should be like a dough when you install it .. and smooth the outside with wet hands AFTER you have applied it all .. NEVER stop adding cob on any layer until it is done .. no matter how hard you try and patch you will get cracking related to those joints ... it is just like pouring concrete once you start a layer you cant stop until the complete layer is done ... if you stop between layers cover the whole thing in plastic ... and make sure it is very close fit all over the oven ... toss some loose sand on it to keep it in place ...
AT FIRST I THOUGHT YOU WERE A PROFESSIONAL, BUT ITS CLEAR TO SEE THAT YOUR NOT...
I am who I am. Thanks for watching.