Beginner question: Dutch Oven on top of baking stone?
Hi, I've just started bread baking, made couple of Rye loaves with resaonable results.
Right now, I am using a pizza stone, baking directly on it, but covering for the first 10 minutes with a steel bowl. I don't think my steel bowls will last that type of high temperature abuse for a long time.
I see lots of references, especially on no-knead approaches, to using a dutch oven. Will a dutch oven work/make sense on top of a pizza stone? Also, if I start using the grill to avoid the house getting too hot, should I use a stone on the grill, a dutch oven, or a combination?
Any advice is very much appreciated!
By the way, here is a shot of my first Rye Bread. I used "Erics Fav Rye" recipe from this site. Came out nice. although there is quite some scope for improvement still as well!