steam on top
I like to have a nice all round crust on my bread and whih my oven the only way I managed to do that is to put the baking stone on the bottom. Not even on the first level, right at the bottom of the oven.
That means... no space for the steaming tray, so I have to put it on top.
For the first part of the bake (with steam) this acts to slow down the browing of the top of the bread.
My results are decent, but I was wondering if there is a disadvantage of having the steam maker on top as steam tends to rise not go down...