i bake bread for a restaurant using a rosito-bisani modular pizza oven. to achieve certain qualities in the breads, i spray water into the oven at the beginning of baking using a garden mister. i have begun to notice that the spray seems to be causing chunks of the cement, which is plastered between the modular slabs which make up the dome, to crumble and fall. how concerned should i be about this? should i stop spraying? (the steam from the spray allows for a nice bloom in the loaf and a nice thick crust). can i put new cement between the dome slabs? what should i do?
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