A question for professional bakers;
Ive bought a deck oven currently being refurbished by the maufacturer. I told him that sometimes I like to adjust my temp towrd the end of the bake (turn down). He suggested the best way would be to set bottom heatbetween my desired hottest and lowest temps; say 230C and keep it there, as the stone hearth wont cool effectively in the spce of 5 mins, and then use the top heat to have 250C at the beggining and down to 220 at the end with vent open. Anyone got any experience to share with deck ovens?