Here are the baking photos.
The oven fell from about 525F to 425F to 400F across three patches. I should add that I am a total amateur baker, my white dough was too wet and the baguettes weren't very well shaped (among other problems), but I think it shows that with a little effort it is pretty easy to make something really nice.
Which oven is this?
Again, thanks for this forum!
It is a hybrid brick oven. Scott design, but with splits on their sides, so the dome is much thinner. I did a similar day of bakking with my Casa90 in Florence, and the results were pretty similar.
I will do the some baking next in the Casa90 at our demo kitchen here, and tracking the temperature curve.
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