Switching from DO to baking stone
Hello! Amateur artisan baker who sells for farmers market.
Trying to increase my capacity and so purchased a customer stone from californiapizzastones.com (highly recommend) ...
The stone is on the lower rack of my convection oven and I have two DOs on the top rack. On the bottom rack is a steam pan.
As my stone takes up most of the space I'm worried not enough steam is getting up there, although I am very pleased with how my loaves turned out, except I have to get in there and turn them so that there are no hot spots which is hard and lowers the temp of the oven.
Question is: are there any ways to add steam on the same level as the bread? Some trick or tip or thing you have used to put steam next to bread instead of beneath?