What would be a good choice for a gas oven for baking bread?

My wife and I received a Williams-Sonoma baking stone for our wedding, and I used it for a few pizzas, rolls, etc. I remember browsing the owner's manual, but think I threw it away. I also think I may have tried to use soap to get some burned on pizza dough off the stone.

Here is what got me into The Fresh Loaf, dealing with this and a similar oven.

Hello all,

Hello,

I've been meaning to make a no knead bread next for a long time (and hopefully next weekend), but I don't have a dutch oven. I've been meaning to buy one for months (for both baking and regular cooking) but I've been hesitant as to what size to buy. So my question is: what size is your dutch oven? and which size would you recommend for a dutch oven... I've been thinking 5 or 6 quarts.

Please let me know what your opinions are? Thanks! 

My big oven is great for baking a pair of full-size loaves.  But I'm a singleton who would rather freeze formed mini-loaves and bake fresh every day or two.  That way I can always have fresh bread.  I'm not asking for too much, am I?  But I don't want to be wasteful of energy.

I have a toaster oven that works for micro-loaves (roll-size and slightly larger), but not for mini-loaves.  I'm thinking about getting a larger toaster oven, maybe with convection, and I'm looking for recommendations and tips.

Rosalie

I have a bread machine, but the paddle is struggling so I figure it's not going to be long until it's useless.  I've never liked actually baking in the machine anyway, because of the big holes a paddle makes.  However, I have a bunch of recipes for use in the bread machine that I'd like to use.  How long should I bake bread in the oven, and at what temperature if using a recipe for a bread machine?
thanks for the help! 

Hi, I'm new to the site and am looking for information on brick and clay ovens. I think I'm interested in building my own but not sure yet. I'm in the very preliminary research phase. I read on this forum that clay ovens require a lot more fuel to heat than brick? Can someone give me more information?

-What are the pros/cons: brick vs. clay adobe oven??

 -Do you use only wood to heat both ovens? (I'm in the city so don't have an abundance of wood easily accessible) Can I use charcoal? Or is that a big no-no?

SUMMARY

> It was difficult even to purchase the 14x20 baking stone from the seller
> seller communications were poor and only in response to emails from me
> the stone arrived broken
> refund was slow coming and was obtained only after numerous emails from me
> I spent many hours tracking and documenting the process. Without this digital documentation, I fear I would not gotten my refund

GORY DETAILS WITH TIMELINE

Wonderful pizzas at Trio. My favorite is the Margherita, so simple, yet so tasty. The dough is chewy on the inside, crisp on the outside, with full flavor. My favorite thing about the crust are the areas of that great, ever-so-slightly burned color you get from a wood-fired oven.