The Fourneau is made of pre-seasoned cast iron. The iron castings are poured, machined, and finished in Iowa, Illinois, and Indiana.
The baking tray that accompanies the Fourneau 2.0 is made from formed aluminum sheet fastened with copper rivets. The baking mat is made from food grade silicone. The tray and mat are produced and assembled in China.
The Fourneau peel (originally available with the Fourneau Classic and now available as an accessory) is made of solid maple with a food-safe mineral oil finish. It is made entirely in the Great Lakes region of the USA.
The cast iron Fourneau is made up of three separate pieces; the hatch, the cover, and the base. All together, it weighs approximately 28 lbs. (About the same as a large dutch oven.)
The Fourneau was designed to fit in the home oven. We have tested it extensively to make sure that it fits in almost every oven. The dimensions are below —Fourneau 2.0
Orders placed on www.fourneauoven.com ship within the United States and Canada. Contact us for special shipping arrangements.
The Fourneau 2.0 is available from Bakery Bits in the United Kingdom.
The Fourneau was designed to bake "hearth breads" (free form loaves not baked in a pan). You can use any of your favorite bread recipes with Fourneau as long as it is a dough that can "stand on its own" (i.e., no "batter" breads) for recipe ideas, check out the recipes on our blog. You can download the Fourneau 2.0 instruction guide and recipe book here.
You'll have success making loaves that have up to 500 grams of flour in them. Since recipes vary quite a bit in the amount of water added, this will yield a finished loaf that weights approximately 800 - 900 grams.
We recommend using an 8" or 9" oval banneton with loaves baked in the Fourneau. The Fourneau 2.0 tray is a perfect companion to the banneton and makes dough manipulation really straight forward.