baking on a ceramic smoker type cooker
Having looked at the available post on the web site, I felt something waas missing.
I have a primo ceramic smoker cooker that has some ceramic plates between the charcoal and the grill as an insert. I plan remove the grill and use firebrick as a 2nd layer then add a pizza stone on top. I want to cerate a heat sink to ensure results similar to a brick oven.
My question is about getting steam into the oven. I know the temperature that I want. I have made a lot of sourdough bread in clay croche cookers in conventional electric ovens which usually require 30 minutes with the top on the 15 minutes with the top off. However, in a brick oven its different.
Do you cover the loaf for part of the time, and how do you provide steam?