Hey guys,
I have just recently acquired a Garland Deck oven.
I have been baking bread for awhile now using techniques outlined by Chad Robertson in his book 'Tartine Bread'. Cast-Iron pots, standard oven and the like.
I am finding the deck oven a bit more challenging.
The oven has an element for the stone deck which I pre-heated to 550 on the 'high' setting. Then I turn on the above element to 550 for air circulation (also set to 'high').
The oven also has controls for temp 'speed' I am assuming in that the deck element can be turned to 'high', 'medium', or 'low'. I assume this is used for heat recovery.
Can anyone offer some advice as to oven temperatures, and speed of the individual elements?
Oh, additionally the oven is electric.
Thanks in advance.
Sorry, I guess you will get help soon. I am not familiar with all these.