Baking in La Creuset vs. stone
Hi all, I have achieved greatness in making a sourdough boule....basically, a S&F method, divide, form, retard and bake in a small covered la creuset....I'm happy(well as happy as a perfectionist seeking bread baker can be) but when i try to bake the boules without using the la creuset, straight on a baking stone, i get horrible results with the same dough....the crust is not bubbly, i get less of a rise, i get blowouts....I do steam the oven with ice cubes....it does rise, but the crust is less than desirable. How do i achieve the same results without having to bake in the covered pan? (i would really love to be able to bake more than 1 boule at a time.)
Any advice would be greatly appreciated.