Suggested Floor Temps
I have a Zio Ciro “Subito Cotto” wood fired pizza oven that allows me to obtain a floor temp of 700-750°F for beautiful pizzas. I would like to try some bread in it, but I'm unsure of what floor temp is ideal for sliding a bread pan or free standing sourdough loaf onto.
When using a wood fired oven, do you feed it with wood during a bread bake, or do you get the temp high, stop feeding wood, and then slide the bread to be baked into the oven on the cool down?
I suppose bread is no different than pizza, in that it constantly has to be rotated so as not to burn on the side closest to the burning wood.
How do you find the smoke taste the burning wood imparts to your bread?
Thanks for the info before I get started on this new venture!