Steam with a Deck Oven
I might soon get the chance to use a deck oven that is part of a restaurant. I still have not seen this oven, so am not exactly sure of the specs. I do know however that it it is not a steam injected oven, and so I'm guessing it is more like a pizza oven. There are two decks in it, and one of them is currently not being used at all.
Although I'm excited to use the oven, I'm worried about steaming. I currently steam in my home oven using a cast iron skillet with about 3/4 cup water poured in right before my bakes. I've experimented with spraying, but never feel I get enough water.
So for the deck oven, any recommendations on steaming? I definitely don't want to break their oven, so I'm tempted to try a few loaves with absolutely no steam. Perhaps a higher hydration dough will be less affected? My other thoughts are to spray the loaves with a light mist of water right before they go into the oven.
Thanks for any advice. I'll let you know more info as soon as I see the oven.
Danny - Sour Flour