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Is it possible to boost oven temps between batches of bread? - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Is it possible to boost oven temps between batches of bread?

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  • Is it possible to boost oven temps between batches of bread?

    I am in the process of researching modular (kit) ovens, to be used primarily to bake pizza, but I also would like the flexibility to bake bread. My intent is to bake bread in the early afternoon at our local farm market and then change over to pizza in the evening, for direct sale to the public along with the prebaked breads.

    From prior reading, I understand that you bake bread while the oven is in the process of cooling. However, if I need to bake several batches of breads that need to bake at the same temp. can a fire be burnt between batches to boost the temp before the next batch? Is this practical?

  • #2
    Re: Is it possible to boost oven temps between batches of bread?

    Well, I bake a lot of bread in my Pompei, and find that for hearth style breads 525-550f works well. Pan style breads I cook at 425-450f. This is all floor temps. I find that things cool down fairly evenly all around. So generally, hearth breads, then after they are done my pan breads are ready to go in. I dunno, you'll have to experiment with your setup to get the timing/heat right for your baking schedule.


    • #3
      Re: Is it possible to boost oven temps between batches of bread?

      There's some flexibility in temperature, most bakers do different breads in batches, with hotter recipes going first, like baguettes, then enriched breads, then pastries. If you oven is already 325 or 350f, it won't take long to refire to pizza temperatures in the evening. If you need the oven at the same temperature over several batches, you are going to need more thermal mass. Rebuilding the fire between batches of bread probably isn't going to be practical.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Is it possible to boost oven temps between batches of bread?

        you might contact your local LPG or professional gas agent for advice. They might have some burners that you could slide in and around your Pompeiii perimeter and get some nice high oxygenated flame to lick up and around the dome itself.
        I haven't seen anything like it but i can't see any reason why it can't be an option done properly.
        A mate of mine had a natural gas burner put into his electrically heated powder coating oven which at 2 lbs/inch sq threw a flame some 4 metres long into a steel pipe which glowed red in a couple of minutes. Much quicker than wood, setting it firing it and waiting for the temp to raise.
        Just a thought.

        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know

        Neillís Pompeiii #1
        Neillís kitchen underway