New Doyon deck oven, need help
I've been making baguettes in a conventional oven on a stone with good results. Recently bought a Doyon 2T deck oven. Great oven, but not a lot of information on how to achieve good results.
I started with 4, 275gram baguettes at 450 degrees. The biggest difference between my baguettes from the conventional to the deck is that the crust is a lot thinner, and doesn't last as long. Element % were set at 3-4-3 and baking times was 20 minutes. Any suggestions would be great.