My Simulator England / Village Bakery

English Baking Oven Simulator

Shape the dough. Bake a village classic.

Interactive 3D • Traditional Baking

BAKING CONTROLS

Oven temperature

220°C

100°C300°C

Baking time30 minutes

5120

Tools

Lab & science

Drag to orbit, wheel / pinch to zoom, tap the dough, the peel, a loaf or the fire. Space = bake / take out, S = shape, L = load, R = reset, ←→ = temperature.

Setup

Proving time on the table (min, kitchen 24 °C)

Model-time speed (model seconds per real second)

Fuel store: add logs when the fire dies.

Camera

Graphics (High on every device; Low = 1x pixel ratio, smaller shadows)

Live readout (model values)

Experiment: which oven temperature bakes best?

Bakes the current dough in the model at 160 to 280 °C, tries every whole minute up to 120, and reports the best bake time and score at each temperature.

Missions

Mission 5: radiant flux (W/m²) from an oven wall at 240 °C onto a crust surface at 120 °C, emissivity 0.9?

Results

No loaf baked yet.

The science

What you see

A wood-fired brick oven is held at the set temperature by a stoker (a thermostatic fire). A round loaf of proofed dough is scored, slid on to the hot hearth with the peel, and baked. Heat reaches the crust by convection, steam condensation and radiation from the masonry; it moves inwards by conduction, boiling water off in a thin front below the crust, until the crumb in the middle sets at about 96 °C.

Equations

Oven masonry     C_o dT_w/dt = P_fire - U (T_w - T_amb)
                 P_fire = clamp(K_p (T_set - T_w), 0, P_max)
Surface flux     q = h (T_w - T_s) + eps sigma (T_w^4 - T_s^4)   [K in the T^4 terms]
Loaf conduction  C_v dT/dt = (1/r^2) d/dr ( r^2 k dT/dr )    (sphere, R = 46 mm)
                 C_v = C_s + w c_w,   k = k_dry + (k_wet(T) - k_dry) w / w_0
Latent heat      T > 100 degC: dw = C_v (T - 100) / L_v, the water leaves the loaf
Browning         dB/dt = k_ref exp[ (E_a/R)(1/T_ref - 1/T_s) ]  (only once the surface is dry)
                 B = 1 : golden brown, B > 2 : dark, B > 2.6 : burnt
Oven spring      dS/dt = k_S y(T) (0.35 + 0.65 g)(1 - 0.6 p),  y peaks at 38 degC, zero above 62 degC
Wood use         m = integral of P_fire dt / (H eta),  H = 15 MJ/kg, eta = 0.30

Symbols: C_o oven thermal mass (3.0e5 J/K), U loss conductance (15 W/K, +100 W/K when the damper opens), h = 25 W/m²K, eps = 0.9, w water content (302 kg/m³ = 42 % of 720 kg/m³), g gluten development, p proof level.

Assumptions & honest simplifications

The loaf is one sphere of effective radius 46 mm with spherical symmetry, a stand-in for a round loaf (hearth contact, shape and the scored ears are not resolved). The radius, h and the evaporation constants are tuned so that 220 °C / 30 minutes gives a good loaf; they are model values, not measurements of one oven or one flour.
Water leaves a node by evaporating there, with no vapour transport inside the crumb; the extra conduction from vapour is folded into k_wet rising from 0.40 to 0.95 W/mK between 60 and 100 °C.
Browning is a single Arrhenius step (E_a = 100 kJ/mol) calibrated so that B = 1 after about 520 s of dry surface at 180 °C. Real Maillard and caramelisation involve many reactions.
Oven spring is an illustrative law that only produces a plausible 10 to 25 % volume gain; it is not a CO₂ transport model. The flour and wood stores are game values.
Time runs faster than real life (default 120x). Opening the oven door is modelled only as a small extra heat loss.
The village scene is decoration, not a real place.

Independent numerical checks

The same checks run in node: node check.js (series solution, energy balance, hand-computed radiation, closed-form oven cooling, hand-computed Arrhenius ratio).

Sources

Textbook transient conduction in a sphere (Carslaw and Jaeger / Incropera type solutions), bread-baking engineering literature on crust formation, evaporation front and Maillard kinetics, and traditional wood-fired oven practice. Constants are typical-order model values [verify against a source before real use]. Not affiliated with any oven maker.

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