Legal Matters: Conditions of use and Disclaimer
Limiting inappropriate content, web links, egregious self-advertising.
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Libel in Comments and other Content
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TRADITIONALOVEN LEGAL TERMS
ANYONE and at ANY time is allowed to write, rewrite and edit content on ANY pages of this site. Therefore any information on TraditionalOven can be also false, illogical, wrong, or just plain silly. TraditionalOven is not being reviewed by payed trained professionals for its legality, safety, accuracy or reliability of its details and instructions. There is no guarantee or warranty that the information on TraditionalOven is accurate, legal, reliable, or safe to practice. Therefore always consult a trained professional before following any of the advice you find in and related to TraditionalOven. Nothing in TraditionalOven should be perceived as an attempt to offer legal, medical, structural or any other professional advice. Neither TraditionalOven nor the authors, editors, or users of this site can be responsible for Your use of any of the information contained in or linked from this web site. You must independently verify all information you find on TraditionalOven. You agree to use ANY and ALL my advice and including that advice found at traditionaloven.com at your own risk. In other words, use this site and my related advice at your own risk.
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Founder of www.traditionaloven.com
After pizzas use the stored heat energy for baking breads.
In fact you can bake for 4 to 6 hours reloading batches in the oven (including slow long time roasting at baking temperatures.) My favorites are whole mixed grains breads, Sour Dough and Turkish breads, sweets of course. It's a good idea to own a proper book about baking strategies, I ordered this one from eBay and I'm enjoying reading it ever since:To order this book click here
Great as present, or must have DIY Book by Peter Reinhart: "The Bread Baker's Apprentice".
by Rado Hand