Modifying an electric oven for bread making
It has been suggested that placement of two clay or ceramic (pizza stones,) top and bottom in an electic oven, will provide a heat sink which approximates the environment in an Aga or Rofco.
I'm a rookie so would appreciate comments or advice on this. My attempts at breadmaking have not been disastrous but neither have they been totally satisfactory.
My pizza and pitas, on the other hand have been superb. The stone used in making them seems to be the difference.