Imporvising baking equipment
Found this site a couple of days ago and I have been thinking about it ever since. I baked all of our bread years ago but fell out of the practice with the business of working and raising a family. Now we are retired and it is just the 2 of us in a small house I think its time to enjoy myself in kitchen again and that means bread.
With very little storage available for equipment I have been trying to figure out how to bake the artisan style breads with what I already own. My options include:
1. Pizza stone with a heavy stainless steel dutch oven (bakelite handles removed) used as a cloche.
2. Pizza stone with an aluminum pan below holding a cast iron corn-stick plaque and adding water to the pan when I put the dough onto the stone.
3. Pizza stone and spraying water into the oven when I place the dough on the stone.
With all of the experienced bakers on this site I hope that someone can give my some ideas on which of these methods have the best chance of success.
Thanks for the help this is a great site.
Small Space Baker