Anyone here had experience switching their dough for a conveyor to a deck oven? I’m wondering what dough tweaks you’d consider right way, if any.
I’m driving three hours to test a deck oven and am happy to make multiple versions on my dough.
I could also be overthinking this!
I’m driving three hours to test a deck oven and am happy to make multiple versions on my dough.
I could also be overthinking this!