Masonry oven ceramic or stoneware oven liner that provides many of the benefits of a cloche without restricting the baker to one size of pan. It is sometimes possible to cook bread on a grill to simulate the use of radiant heat in a masonry oven; while this is generally reserved for flatbreads and pizzas, a few recipes for loaf breads are designed to use a grill as well, with or without a masonry or ceramic heating surface. Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of
Hybrid masonry Hybrid masonry The system was first introduced by David Biggs, PE in 2007 at the 10th North American Masonry Conference and was based on historical masonry construction and the practice of anchoring masonry walls in steel frames for out of plane strength. There are five different configurations of hybrid masonry. They consist of three different main types with two subsets; however, the first type does not allow both subsets. The three types consist of different constraint conditions within the steel frame and the two subsets are based on the anchoring of the vertical reinforcement in the masonry panel. Type I