PizzaMaster Deck Oven - Bread Testing
I hope everyone is doing great and having a wonderful summer.
I am in the process of starting a Roman bakery. I have been running tests on my PizzaMaster deck oven (with steam injection) that I will be doing simple hearth breads on
Before I had my deck oven, I would make my breads n the challenger bread oven and they were pretty consistent.
In using my deck oven, I am getting too much oven spring, especially in the middle of the loaf, almost turning my loaf from a batard to a ball.
My initial hunch is to lower the top temperature and have more heat from bottom.
I know this is always tough because the problem/solution could be in any stage of the process but any thoughts are encouraged!
Dough: 30% biga, final mix is at 72% hydration, 2% salt and .3% IDY - Biga at 64F for 18 hours, mixed using double hydration method and proofs for approx. 4 hours at 72F, shaped and final proof for 1.5 to 2 hours at 72F
Oven at 450F with top set to 4 and bottom 6, steam injection 15 min before loading, then more steam at loading. Bake for 15 minutes, open vent and bake for another 15-20M