Steaming and Soft Bottom Crust
Hey guys and gals, long time reader, first time poster. I searched the forums as much as I could, but couldn't find a solution.
So I am working on steaming my bread to start off, and I've had mixed results. I have a plan heating coil oven with 4 racks and a .4 inch baking stone.
1. Pan with rocks and chain (rack 1) under baking stone (rack 2 or 3) = great top crust, but very soft bottom crust
2. Pan with rocks and chain (rack 3) above baking stone (rack 1) = okay crust, but doesn't brown before internal loaf temp reaches 210 F - crust becomes light golden brown, but very crispy - bottom is same with spotty browning.
Any suggestions on my soft bottom crust and steam options?
Has anyone ever tried blocking the oven vent to build up steam? I did and the steam escapes out the bottom, but at a slower pace. I'm not sure if this is useful, harmful, or helpful.
Thank you for the help
Edit: I also have a 1/4" carbon steel plate in my arsenal - i use it for pizza, it burns my bread bottom crust.