Landon_Layton
New member
I’m curious to know what hydration percentage you’re using, what your baking time is, and what your oven temperature is? The dough we use is 65% hydration and we have been getting wonderful results at around 650F-675F. Another round about question that I am trying to get to here is, with a deck oven that claims to reach 650F, do they actually reach that temp and can they hold that temp? Or would it be a better option to go the gas-fired napoli style oven route to get higher temps but risk going too high?
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