Small Ovens for Bread
Does anyone have experience using a countertop pizza oven to bake something the size of, say, a boule?
My big oven is, well, big. It has a huge volume of unused space inside which gets heated up -- way too much space for a loaf of bread or some biscuits. It draws 2,400 watts.
I've tried a toaster oven but direct exposure to the heating elements tends to burn things (especially the bottoms) unless you take elaborate measures to diffuse the heat. I'm looking for something smaller and more energy efficient and which will not burn the bottom or any other part of a loaf.
The first problem I see is that a pizza is flat and a loaf of bread is 2 to 4 inches high, so any oven would have to accomodate the height of a loaf.
Any success stories with pizza ovens? I'm also considering electric skillets and roaster ovens.
Even my big oven had a tendency to burn the bottoms of baked goods due to the direct exposure to the heating elements.