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Stones and Steam

Stephen Remer <stephen_remer@yahoo.com>
Sun, 27 Mar 2005 06:00:01 -0800 (PST)
v105.n015.8
I have tried the water or ice in a pan and always find fluid left in the 
pan once the bread is done.  Now I just spray water right before closing 
the door and twice again in 1 minute intervals.

As for the stone, I take it out for pizza use a Lodge cast iron griddle 
reserved for just pizza.  Set the oven at 500 F and heat for 1 hour.  The 
closest I can get to a professional crust.