Cooking on Stone
I am getting into a commercial shared kitchen space so that i can make more bread.
Up to this point I have only used dutch ovens. I feel I could probably bake more breads using a cooking stone.
I was looking into a 20 x 20. How many loaves do you think I could fit?
Also what temperatures and cook time do I need?
Can I get the same results in a convection oven on the cooking stone when I cannot turn convection mode off?
Suggestions appreciated! =)