The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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El Fante's picture

Can I achieve quality bread from a Blodgett Pizza Oven?

August 25, 2012 - 5:48pm -- El Fante

Hi Everybody,

I've been reading everything for sometime and decided to finally join.

I'm looking for an oven to begin my own small production bakery.  My idea is to buy a used double deck Blodgett and install a stone hearth and steam injector, but I'm concerned that converting this 'pizza oven' is a chincy way to roll.  I want to make sure this beatiful oven can hold up to five rounds of baking each day, potentially with colder overnighted dough.  I'm currently baking in a Sveba Dahlen deck that throws out a storm of steam, giving me the results I'm looking for.

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