How to bake with a baking stone?
Last week we bought a new baking stone (made from crog / schamotte) and after my first test I realized that the stone has an impact on the "behaviour" of the oven. Not only the bottom of the bread gets darker but also the crust and it dries out more.
Do you adjust the baking method (temperature, convection or not, only lower heat...) when using a stone? So far I baked in a 250°C /482F preheated oven 15min on 230°C/446F (first 10min with water) + 30-40min 190°C / 374F.
Another questions - what do you use on your wooden peel? I tried a baking paper but it really lowers the effect of the stone (out infra thermometer showed lower temperature on the baking paper than on the stone bellow). Cornmeal - wheat semolina - medium rye (I use this one for bannetons)...?