Heya from Nashville
Stumbled on this site this morning when, after almost 10 years, I got the urge to begin baking again.
My first foray into home baking was back in the 90's. My now worn but trusty Clayton's Complete Book of Breads got me through grad school. But then life interferred - move to NYC and a truly semi-functioning kitchen, another move, kids, house, etc.
Now I'm typing this as KAF Country French bread is rising. Planning on baking it on the grill/stone. Its too hot to bake it inside as its well into the 90's and very humid today.
Quick question, should I plan to add a pan/ice for steam on my grill? I've got a four burner and my stone leaves some space on each side. I had thought to add an old pan and add ice as I slide the loaf off the peel onto the stone, then close the lid on the grill.
Cheers and looking forward to catching up on what looks to be a great community of home bakers.