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Bread-Bakers v105.n015.8 |
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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.