Can I achieve quality bread from a Blodgett Pizza Oven?
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.
There are lots of these ovens out there, which is part of the appeal, as is the price, size, and style. I just don't want to sacrifice the bread. Will I be? Advice from Blodgett experts? Alternatives?