I was wondering if anybody has any tips for getting the hearth temp consitent in all areas when baking bread. I generally bake bread after pizza and find that the side of the oven where the coals were is always hotter than the opposite side. For example three quadrants are around 550 F but the back quadrant on the side where the coals were is 600 F. I have tried raking the coals over the whole of the hearth floor before taking them out with limited success. I have found that the bread cooked in the hotter quadrant is usually a little burnt underneath!
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consistent hearth temp