15th IA Bread maker

[Tom Craig]

Re: 15th IA Bread maker

That was me that said something about pizzia oven, and I was using it as an example as an oven with an on going heat source vs. just heated bricks that start cooling down once the heat source is removed.

Understood. There is an art to making a large quantity of bread in a brick oven, that most of us will never need to master because we'll never have the chance to cook hundreds of loaves like they did. In domestic production, I understand that once you understood what you were doing, and how your particular oven would function that you could learn to cook a variety of things, like pies, breads etc all at the same time that required different temperatures by utilizing different spots in the oven that would retain heat at different levels, i.e. back of the oven would be hotter than the front of the oven.

Take care,
Tom Craig
1st Maine Cavalry