I am wondering how my oven performs relative to others in terms of retained heat. Has anyone done a temperature profile of their oven with time? One data point I am interested in is your oven temp 12 hrs after the oven has been fully heat saturated, coals out and door on. The best I can hope for is 300F
What started me wondering was a statement Jay made where he said he usually bakes his bread the next morning after fully saturating his oven. Maybe I mis-understood, but there is no way I will be at 500F the next morning. Jay please explain and maybe talk a little about oven temperature profiles.
Would appreciate all the input I can get on at least this one data point. My oven is an out lier because it is made with red clay fire-brick. Someone also suggested that the red clay fire-brick was the major difference. Have seen a few people ask about using red clay fire-brick as an alternative so it seems relevant to those considering it. There are lots of factors affecting this, door config, etc but I think its worth a thought. Your thoughts are appreciated.
What started me wondering was a statement Jay made where he said he usually bakes his bread the next morning after fully saturating his oven. Maybe I mis-understood, but there is no way I will be at 500F the next morning. Jay please explain and maybe talk a little about oven temperature profiles.
Would appreciate all the input I can get on at least this one data point. My oven is an out lier because it is made with red clay fire-brick. Someone also suggested that the red clay fire-brick was the major difference. Have seen a few people ask about using red clay fire-brick as an alternative so it seems relevant to those considering it. There are lots of factors affecting this, door config, etc but I think its worth a thought. Your thoughts are appreciated.
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