Best way to bake and steam with a Fibrament stone...?
A couple of questions:
I have a Fibrament stone in my oven that maybe leaves an inch or inch and a half around the edges from the oven wall. I always use convection heat, since I thought it might be best to move the hot air around in the oven, but now I wonder if that's still a good idea, with the airflow severely restricted by the stone? I have also noticed a couple of hot spots in the back center of the oven, close to the spot where the convection fan is located.
Also, if I still want to create steam, how would I do it in a way that would be safe for the stone? I imagine a blast of steam coming from the bottom of the oven and then hitting the bottom of the stone would not only be problematic for the stone, but also not reach the breads very well. Is there a better way of delivering steam to the breads - ideally just once, to keep the oven door closed during baking?
I should also add that I recently had to replace the convection heating element in the back of my Maytag oven - I am suspecting that the steam I used in the past had something to do with it. I'd usually pour about a half cup of water onto a hot pan on the bottom of the oven (this was before I got the stone). Somehow, the motor that moves the hot air around burned out. If I use straight heat, will that eliminate the risk of burning out that motor again (since the steam most likely will not get "sucked into" the system?