Baking Stones and Dutch Ovens
I've been making pizza on the bottom of my 12" cast-iron skillet: flipped over to substitute as a bread stone. It's worked great, but I wonder if it would be good as well with loaves of bread: does anyone have any experience as to whether cast-iron can handle the greater mass of bread dough as opposed to a thin pizza crust?
I've also been meaning to check out Alton Brown's idea of buying a piece of quarry stone from Home Depot. Any feedback on those?
Finally, a question about dutch ovens: what size should a dutch oven ideally be for baking things like No Knead Bread and the like? I was under the impression I needed a large one for the steam or something (I don't really know what I thought), but now I see pictures of loaves that fill the whole 2QT cocotte. What are the guidelines for choosing a pot size for a loaf?
Thank for your help!