Flour AND bread burnt on stone
I made some lean bread this evening using a peel and a pizza stone.
Bread was lean bread and the pizza stone was placed on the bottom of the oven, pre-heated to 500 degrees (highest setting). I only own an aluminum peel, and when I made pizza on it in the past, the dough stuck to the peel so I made sure to liberally flour my peel. The formed loaves slid off just find on the stone, but 5-6 minutes into baking (still at 500), there was burnt oder and I realized the raw flour that I had used to dust the peel, and had transferred to the stone when I "jerked" the peel back to release the bread, had burnt. Additionally, the underside of the bread was completely burnt and ruined.
1) I should place the stone on one of the racks;
2) I shouldn't pre-heat as long;
3) I should score the bread on parchment paper using the peel, instead of start the cooking using flour on the peel.