What Type of Oven?
I've recently purchased a home thats a major fixer-upper. I'm going to be recontructing every room from the studs up, able to create whatever kitchen I like and having an affinity for artisan bread, I wanted to know before construction was done what kind of ovens are able to make good artisan bread with enough steam-trapment. I see in the Tartine Bread book that using a dutch oven in conventional ovens is a prime way for making artisan bread, but I dont want a one-loaf-at-a-time process. I'd like to have the feel of being able to use a peel to slide bread in and out of the oven without the gimmicktry of steaming pans and dutchloaf pans. Obviously I can't buy a bakery bread-baking oven. Is my only other authentic option a brick oven? I know virtually nothing about them. Must they be outside completely, or just half outside? I suppose I'll brush up on more information with books but I basically wanted to know my options with good bread-baking oven types before I do too much construction. Also, if we're looking too close at $5,000 or more, I'll stick to the gimmicks!