Re: Road to the perfect Canotto

Quote from: Pauly on Yesterday at 11:45:28 PMHow do you find the new biscotto?  I don’t have one, but have been considering adding one to my oven.

So far, it’s sh*t. Every single pizza had a burned bottom, even though I don’t use the bottom heating element at all (turned it down to 250C). I also tried turning down the top heat after baking and back up to the maximum when I start shaping the dough, but the bottom was still a bit too dark.

I mean it’s cool that Effeuno made a new biscotto that is more durable and can be produced with a consistent size, but it defeats the purpose of a biscotto. It’s probably much better than the old corderoite stone that they used to include with their ovens, but not as good as a real biscotto for actually baking above 400C.
I’m trying to get hold of a real biscotto, so I don’t have to be careful with bottom heat anymore.

Quote from: Pauly on Yesterday at 11:45:28 PMI’ve also considered adding some very thin firebricks to the walls of this oven.  Do …