Day 1 - Laying Block

Over the past week, I spent some time rounding up some materials to start building. We were able to reclaim some 6-inch block. Although my plans were made using 4-inch block, you can't beat free... therefore appropriate adjustments were made. This project here took just under 40 block, however you will need more if you follow the procedure in The Bread Builders (not only because they plan for a larger oven, but also because we took appropriate shortcuts). How we managed to have fewer block was because instead of having two angle irons to span the gap in the front of the oven (where we will store wood), we are going to put on a 4 foot concrete lintel across the opening, also reclaimed (As much as you can, used reclaimed materials. Ask around and let your need known, especially for these parts of the oven you won't even be able to see). 

Yesterday we went to get some sand, portland cement, and masons lime. To say the least, they gave us more than our share of sand and I am sure we will be using it on our big oven someday. We used a general mortar mix: 4 parts sand, 1 part lime, 1 part portland cement. 

They probably loaded us up with an extra 1/4 ton of sand.

It is nice when your Grandfather is a retired brick layer.

Laying our first course of block

Onto the last course, leaving room for the 6x8 inch lintel. 

Another perk about using reclaimed block is the possibility of a multi-colored wall!
We are letting the block cure before we put the heavy lintel on tomorrow.
I'm not sure if it was necessary, but we filled the cores where the lintel will sit
in order to make it more solid.

Just a general disclaimer - this patio has a deep footer in it, so we know it is plenty stable. If you are going to build an oven in your yard, you will either have to follow the guidelines in The Bread Builders, or at least know that you are building on a stable surface. But I am not much help since our foundation is already conveniently there.