Need WFO WOW (wood-fired oven words of wisdom)
I am really excited! This coming Sunday, I will bake breads for the first time in a wood fired oven!
The owner of a local deli/wine bar whom I've known for some 40 years has a wood fired oven at her home. She uses it for pizza, meats, veggies, etc., but she is not a bread baker. We've been talking for almost a year about having me bake bread in her oven. Next Sunday is the day!
My plan is to bake 3 kinds of breads, all of which will be cold retarded Saturday night. I would appreciate advice regarding 1) temperatures when baking in a WFO versus an electric oven,
2) Steaming the oven. (Spray, mop, ice or water in a pan? Not needed?)
3) Expected duration of a bake in a WFO versus an electric oven.
4) Do you make any other adjustments, for instance with proofing, when baking in a WFO versus a home electric oven?
What else should I know?
I eagerly await your WOW!
I will report the outcome.