WFO Recipe Alteration
There is a communal wood fired oven near me (Dufferin Grove Park, Toronto) that gets fired up twice a week, and I have been given the opportunity (or will be) to try out some of my own bread in the oven. I am interested how my recipes will turn out, as I am fairly new to bread making; though I receive consistent results from my breads at home (side info: I make predominantly, 99% of the time, with sourdough as the levain). The main question I have is: what are some considerations that needs to be made when making bread for a wood fired oven, ie. hydration of the dough or depth of scoring, anything that may affect the result - that I can change. I am sure I will have a better grasp once I use the oven and can see results, but thought I would ask in advance. Also, what steaming methods do you find best used in the wood fired oven? I know that some say there is enough steam generated by the loaves, but as I will be the first in the oven/or last, it will not be a full oven (maybe 5 loaves)- making me think additional steam is needed. I was going to either try 'water in a heated cast iron skillet', or spray a mist of water from the hose into the WFO- both had been suggested. (They may have a set up already that works, but haven't seen the oven in action yet). Anyways, thanks for any information that I can use to help mitigate the inevitable disasters.