Baking steel vs. Lodge combo
I was happy to receive an order for 7 loaves of my sourdough bread. I had never handled 2640 grams of dough - hand mixed - but also never spent over 2.5 hours baking bread in two combo sets for each bake. I would like to get a steel that will fit in my oven - 16x20 - and try baking directly on the steel. Do you have any advice on where I can get this over sized steel and whether bread would turn out the same way as from combo sets?