Baking Artisan Bread in a Gas Fired Pizza Oven
This is my first post here. I've been lurking for some time and your posts are always so helpful! Thank you!
Does anyone have experience baking Artisan Breads (spec sourdough) in a commercial gas fired pizza oven? The restaurant I work for has a second restaurant with a brand new Marsal Pizza Oven. I thought it would be a great idea to incorporate sourdough breads if possible but I'm unsure how to get steam into the oven. Any suggestions if it is possible?