A couple weekends of baking with the stone bread oven and I’m getting the hang of it. While it doesn’t generate the intensity of steam as a commercial deck oven (or even cast iron pan and ice), ask it does maintain a very even temperature. As the result, no rx the spring is more pronounced in the breads I’m making compared to the Lodge combo cooker.
Here’s the everyday boule with a combo cooker:
Here’s the everyday boule made with the stone oven:
In the white boule, the spring was a little crazy. Showed off my imperfect technique. In the combo cooker/gas oven version, the slower rise led to a more uniformed if not as well risen shape.
As for the everyday whole wheat boule, here’s the combo cooker version:
The following is the everyday whole wheat baked in the bread oven:
Again, significant more rise from the bread oven. The crust is not as dark nor as thick, but the bread was lighter given more spring. Guess I’ll need to practice my boule shaping though. It’s not as good as I thought.
Here’s a parting shot of the close-up of the whole wheat boule from the bread oven: