Making a lid for oven spring to cover bread while baking
I've seen a number of posts on covering bread for the first part of baking to trap the steam. Some people use roaster covers or other lids. My stone is 14 1/2 inches by 15 1/2 inches and I don't have any lids that will fit and still cover the loaves. Has anyone sculpted a lid out of tin foil or other material that would work? Or are you using larger stones? Or anyone have a better idea on how to accomplish this?