Convection Oven and Steam
I know convection is more efficient but I wonder if it vents the steam more as circulation occurs. I have switched from Dutch oven to just using a stone with steam generated by a pan of lava rocks. Great results although now I have to be careful not to burn the bread! My first attempt was yesterday yielded very good results (although did burn the crust a bit). OTOH, I'm thinking this will make GREAT pizza char :)
So, does using convection vs conventional oven settings make a difference when using the lava rock generated steam method?