tiles versus perforated sheet pans for sourdough batards
I've been baking for many years in an old dynasty gas oven. I've lined both racks with 4 x 4 tiles.. worked like a charm.
I moved the 8 proofed batards from a couche to 2 silpain full size sheets, and put them directly on the tiles, with a pan of lava stones on the bottom for moisture.
I just replaced the Dynasty with a Capitol stove.. Tried the same setup, but the oven won't come up to temp. (460F) , even after a long pre-heat. Warranty tech came out and told be the circulation was been blocked by the tiles.. he removed 1/2 of them to prove the point, and the oven stabilized at 480F.
My question is, do you all think I can achieve the same results removing the tiles and using 2 perforated 1/2 sheet pans such as Sil-Eco along with the 1/2 sized silpain? I want to maintain the dark all around color, along with a nice crumb and a crunchy crust.
I want my old stove back!