Setting up Oven for Steaming
I did my first attempt at baking without a dutch oven. I used a cast iron pan with lava rocks and a hotel pan with kitchen towels. I also used a baking steel. I had success however the back of my loaf did not rise as much as the front and I think it's because the pans were too close to the front. Does that make sense to anyone who has used ths method? I assume I should push the pans back more so they are centered under the steel?