wood fired pizza oven for bread
I have been thinking for a while to start selling bread locally at a farmers market, but one of the things that has been off putting is that I would have to rent a kitchen to bake my bread in, and the costs that entails. the yesterday I was having pizza at my local place where they have a WFO and it got me thinking I could possibly rent their kitchen out over night and bake breads there.
So, has anyone been cooking breads in a pizza oven? my main concern would be heat retention, as the walls are much thiner. If I keep a fire lit whilst the bread is baking could i still get an even bake? I could build a small wall inside the oven to block too much direct heat, similar to a scotch oven.
any thoughts are much appreciated.