After last week's debacle with baguettes, I went back to boules and an oblong loaf. The boules were Ken Forkish's white bread with Poolish and the long loaf was Peter Reinhart's transitional multi-grain hearth bread which I made on a pizza stone with hot water into a cast iron pan for steam. Much better results. I have two small boules of sourdough rising on the counter to bake yet.
Is anyone familiar with Calvel's "Hearth Breads: A French Master's Approach to Using North American Ingredients"? I found where I can buy but it is quite expensive. I thought I would try to get someone's thoughts, if they know it, before I consider buying it. After all, how many books does a home baker need?
I have used "Le Gout du Pain" extensively and it is the best bread book I have.
Anyone have experience using a second baking stone above the bread? I think Reinhart suggested it might be a good way to try and replicate aspects of a commercial oven: more stone might help stabilize the temperature in the oven especially after the oven door is opned. It might increase the intensity of radiant, as opposed to convective heat, might help eliminate hot spots or uneven baking.... ?