artisan bread with 200 degrees centigrade oven ?
caveat: I'm a first time baker
I'm based out of India (to give you an idea of weather), predominantly use all purpose flour or atta/wholegrain wheat flour and dry yeast.
My oven (which is a Samsung microwave + convection oven ) goes upto 200 degrees centigrade measured by a cheap oven thermometer.
My question is - do I have a hope of baking golden, thick, crusty breads ? I tried my hand at the no-knead bread - but I seem to be ending up with flat, white, hard dough. I dont seem to be getting too much baking going on.
Maybe I'm not preheating enough or not using a terracotta tile or something, but I cant seem to get bread baking going on. Should I get a different oven (which is kind of hard right now given finances) or is there a way to achieve that using things like a Dutch Oven (I just bought a stainless steel one) or a baking stone ?