Masonry oven modular ovens, all these methods are still in use. In all cases, the ovens typically go under a roof or some kind of weather protection. Perhaps the most significant change in masonry oven construction practices is insulation. Since masonry loses heat as fast (or faster) than it absorbs it, early ovens extended bake times by increasing mass. Thicker walls held more heat to bake more bread — but only up to a point. Since heat moves from high to lower temp, the outside of the oven can’t get as hot as the inside — unless you wrap it in a
Ceramic foam of the earliest and still most common is the polymeric sponge method. A polymeric sponge is covered with a ceramic in suspension, and after rolling to ensure all pores have been filled, the ceramic-coated sponge is dried and pyrolysed to decompose the polymer, leaving only the porous ceramic structure. The foam must then be sintered for final densification. This method is widely used because it is effective with any ceramic able to be suspended; however, large amounts of gaseous byproducts are released and cracking due to differences in thermal expansion coefficients is common. While the above are both based on