Heat from below, above or both?
First I'd like to say that I've been reading this site for a while now, and it has given me masses of useful info. Thanks!
One thing I've not been able to find information on, however, it the direction of heat. My old oven was basically a big grill, having only a top element. I now have a new oven that has both, and I have been using the lower element only. In the manual it lists using both the upper and lower element as "static heat", and brick ovens, while primarily heated from below, reflect heat from all directions.
Does anyone have experience of doing this? Is it a good idea? I'm a little worried that it will dry out the dough too quickly and prevent a good oven spring.
Thanks for any feedback!