Anyone tried switching from stone to steel for sourdough BREAD?
My wife bought me a 3/8" baking steel to replace my umpteenth broken stone, and I'm still trying to dial it in as my loaves are coming out with slightly burned bottoms. Using all the same techniques as I did with the stone (ie steel is on bottom shelf, no change in temps, parchment to transfer from peel to stone). Has anyone found a way to make this work?
I'd like to stick with the steel but don't want to sacrifice bread quality for it.
Also curious to hear if there are other differences that I can expect, ie crumb or crust quality. I know that metal transfers heat much more quickly than stone.