Switching between brick oven and regular oven
I baked bread this weekend, experimenting with the white whole wheat, but decided to cook with my pizza stone in my regular oven. I did everything the same with the dough, and set the oven to 450F, with a good pre-heat for the stone.
I consistently undercooked each loaf, where they were dark brown on the outside, but doughy in the crumb. I didn't check internal temperature, so it was too late when I saw what I had done. I'm taking this as a good lesson on how a brick oven and conventional oven cook differently.
I made a really nice ciabatta dough (80% hydrated, all white whole wheat flour, and I hand kneaded it at the finish), but by undercooking the bread, I couldn't really compare the flour to regular bread flour. Next time.
Something to look out for if you are going to switch back and forth.
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