Roman Sunken Kiln Under Construction

I can't believe that it has been so long since I've recorded my work here, it's been a very busy summer so there's lots of catching up to do, but I'll get to that over the winter.

 

Over the past couple of days I've been building a sunken type Roman kiln for my own use not far from my workshop.  The site was kindly offered by retired potter (I'm not sure that such a thing exists) Alastair Hardie & his wife Kate at Westfield Farm, Thropton Northumberland.  It is situated at the rear of the farm on a raised sand bank about two meters above the flood plain of the Wreigh Burn.  The ground consisted of about 50cm of compacted soil and building rubble, the residue of the concrete floor of an agricultural building which once stood on the site, over natural compacted sand.  This has proved to be an ideal situation, the compacted surface gives strength to the structure while the sand is relatively easy to work and provides a very well drained base for the kiln.

Although I was working alone, the digging of the ware chamber, stoking pit and fire box and the lining of the latter with ceramic brick took less than eight hours.  For the sake of speed I have used some recycled fire brick in the lining of the firebox.  This is the area of the kiln that most archaeologists would refer to as a flue, this is an incorrect use of the term, as the function of a flue is only to carry gasses from one part of a kiln or furnace to another, as in 'exit flue' which as the name suggests carries waste gasses out of the kiln.  The firebox by contrast is where the fuel is burned.  

Today I'll be setting the floor, again for the sake of speed, using modern refractory but I may replace this later for experimental purposes.  I'll report back later today.

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Egyptian Bread

Other recent bread making activity has included using the conical pots of the type used in the Valley of the Kings. Quite successful although I dont think I have got the dough consistency quite right yet.

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Bread and Circuses

Although I am a potter and would normally say that this is my only real area of expertise, I have in recent years, been called upon to bake bread on several occasions. This came about because, after I built the Roman kiln for Segedunum, they asked if I could also build for them, a Roman bread oven. Not being one to turn down a challenge I said yes.

The Oven was loosely based on evidence from the ones at Chichester and Doune Primary School. It was constructed on a masonry and rubble base, using hazel withies as an integral former for the clay dome. The baking floor is made up of sandstone flags and the exterior is finished with a layer of plaster. It works on the preheating principal, whereby a wood fire is lit inside the baking chamber and the whole structure is thoroughly heated for several hours. In order to bake the fire is raked out and the floor of the oven swept, the prepared dough being placed directly onto the heated flagstones.

I have used this oven many times now and it has proved successful on every occasion. So successful in fact that it got me hooked and I just had to find out more about bread making. I started researching, making and using various pots associated with the process, from different periods of history, and possibly putting on a little weight in the process.

The Clibanus or Testum is basically a small portable oven from the Roman period and pieces of Clibani have recently been found at the Amphitheatre in Chester, where it is suggested that they were used for producing fast food. The photo shows one of my replicas in use baking bread. Again a fire is lit on a flat stone and the clibanus put next to it to preheat. The stone, once thoroughly heated, is cleaned and the dough placed on it covered by the clibanus. Hot ashes and burning charcoal are then placed on top of the clibanus, after about half an hour the pot is removed to reveal a perfectly baked loaf! Every barbecue should have one! As for the circuses? Well nobody has asked me yet!!


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