My oven has a steam function, I can heat and steam the oven on high before putting the loaf in.
Do I still need a dutch oven?
My oven has a steam function, I can heat and steam the oven on high before putting the loaf in.
Do I still need a dutch oven?
Would you recommend cooking on a stone or baking sheet if I go this route?
I used to place my loaves on parchment to brush the excess flour off and score, then I’d lift it from the parchment to drop on the baking surface. The stone might be best if it was already at oven temp but either that or a baking sheet would quickly rise to temp when you’re baking at 500 degrees and above. So I’m not sure it would make a major difference. The texture of the bottom crust might be different.