SC - What kind of recipes would you experiment with....

[CBlackwill at aol.com]

In a message dated 5/9/00 9:00:30 AM Pacific Daylight Time, 
TerryD at Health.State.OK.US writes:

> 
>  Depending on the fuel used and the thermal mass of the oven, the oven
>  temperature should be between 400-600F.  This is not a problem because the
>  first temperature drop should be very steep and most breads can stand it.
>  There are a some French breads which call for a 550F starting oven which is
>  dropped to 400-450F shortly after the bread is loaded.
>  
>  After the initial drop, the thermal exchange is a slow, steady decline.

So, this is a behemoth which holds its heat for quite some time?  That 
changes things considerably.  If you happen to have plans for one of these 
ovens, I would LOVE to see them!  This sounds like something I would very 
much like to experiment with.  I have baked in "wood fired pizza ovens" 
before, and loved the challenge, but this sounds like a completely different 
animal.  Another toy for Balthazar to play with....

Balthazar of Blackmoor

Jesus died for my sins....I'm just giving him his money's worth!