 Re: Steam Injection
Hi Dan,
There might be two separate things in play here. First, the presence of steam in the right quantity for making great bread, and second, the ease at which you can put it there.
I think Dutch hits it right on the head talking about the number of loaves, and the number of times a week, that you are going to be baking. There is a wood-fired brick oven at a Healdsburg winery that rigged up a steam injector system -- but they are baking commercial quantities of bread and firing the oven 3-4 times a week. I talked with the owner, and they set up the steam system more for convenience than quality.
As an aside, they also have a nice cast iron door with a counter-weight -- which seems to follow. The oven gets serious use as a piece of commercial baking equipment, and the door is functional.
James |