Bread after pizza, how soon...(or long)? Heat Management Discuss Bread after pizza, how soon...(or long)? in the Oven Management forums; Hi Stuart, I find that the best way to time bread bakes after pizza is to do pizza at lunch, ...

[DrakeRemoray]

Hi Stuart,
I find that the best way to time bread bakes after pizza is to do pizza at lunch, then let the fire burn down and equalize for a few hours. Then I am ready to bank (I have a Pompeii with about 1" of extra mass).

If I have planned way ahead, I will have many loaves of sourdough retarding in the fridge. If not I can make any other one day breads like cibatta or focaccia. I can always stick them in the fridge to retard a little if the hearth is too hot. Sometimes I do fire it just for bread. You can kill yourself trying to use all that heat.

Have fun,
Drake

[Frances]

Originally Posted by DrakeRemoray

You can kill yourself trying to use all that heat.

Ain't that the truth!

[stuart]

Originally Posted by Acoma

I'd be in shorts if it was the 40's. 10-20 here, snow flurries, hot cocoa.

Yeah, pretty sad that a Michigan born guy needs to stand next to his oven to keep warm in 40 weather. Guess 25 years in Texas can thin a man's blood!