hi,

as i plan on 'stepping it up', i was wondering about the ovens for use for baking baguettes, sourdoughs, loaves, etc...wouldnt pizza ovens that are lined with hearth parts and a little pan fillled with water provide similiar results to my home oven? i was looking at the nice ovens made by doyon and they are pretty pricey. one wide deck probably costs around 15k whearas a pizze oven like marsal and sons are much much less. i would think that the doyon would make a slightly better looking product but when factored with the additional cost, that little improvement may not be justified. however since i have no experience, its all guesses. my friend owns a pizza shop, so i might do some experimenting there. if you ever had ideas of one day opening a small little bread business, what ovens would you choose?

thanks