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Old 07-12-2005, 02:47 PM
Join Date: Mar 2005
Location: Simsbury, CT USA
Posts: 97

Yep. When you're cooking with retained heat the door seals off the inner chamber from the chimney & the outside. That keeps the heat & moisture in. It's what gives bread the unique crust you can only get from a brick oven of this design. Other ovens like the Horno from the Southwest need to have the chimney sealed in addition to the door & it always seems that steam leaks out.

That's the way I cook most non-pizza/flatbread stuff except when I do something like a salt-encrusted pork/beef/fish where I like to do it in the oven surrounded by fire.

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