should I leave oven door open while loading multiple loaves
im currently using a deck oven that can hold 10 loaves at a time and ive been steaming the oven, putting 2 loaves on the peel, opening the oven, loading, closing oven door and then putting 2 more loaves on peel, open door, load, close door and so on until all loaves are in and then inject steam.
Is it best to open close open close like im doing or should i just keep door open, load all the loaves as fast as i can and then steam.
advice much appreciated. Thing is i cant see the point in pre-steaming oven if door is constantly open, or even open and then closed? Im not worried so much about heat as the stones in the oven are pretty good and hold onto the heat pretty well. Its a great oven....