I made some lean bread this evening using a peel and a pizza stone.
So I have been failing over the past few months to make a decent loaf of bread. Basically ever since I moved My bread stays doughy white on top and begins to burn on the bottom. I tried pretty much everything I can think of with no great improvment.
Last night, I made some homemade pizza using a Weber gas grill, too hot to use the oven in the house. I cobbled together a French bread recipe from Uncle John's Bread Book (the crusty french bread recipe on p.112 if you have the book), a You Tube video about putting the pan higher up in the gas grill and some advice here.