Do you trap steam with an inverted pan/bowl? I have a question...
I currently bake baguette-shaped sourdough loaves on a baking stone with a steam tray below and three spray mists during the first five minutes. This has produced delicious bread but after reading many posts from bakers who use either dutch ovens or an inverted pan/bowl to trap steam, I suspect these methods can offer even better results.
So, here's my question. For those who have tried BOTH methods - dutch oven and inverted pan/bowl - have you achieved superior results from one method over the other?
All things being equal, I'd prefer to use a full-size 6" deep hotel pan inverted over my large baking stone. That would allow me to bake two batards at once (and continue baking baguette/long loaves).
I'd much prefer the flexibility of an inverted hotel pan, but my highest priority is getting the very best end product... even if I have to bake loaves one at a time. I'd be very grateful to hear the views of those who've tried both methods!