Save energy by baking bread on top of the stove in a Dutch Oven
In an attempt to save energy I am planning on using a cast-iron Dutch oven on top of the stove for bread baking, rather than lighting the oven that is.
Does anyone have tips on how to use the top burners / stove top rather than the oven?
Should I bring the Dutch oven up to temperature before loading the dough, or should I start from cold?
How can I work out the temperature of the Dutch after the bread is loaded?
Do most recipes work as well as each other, or do higher / lower hydration recipes work better?
Are baking times generally shorter or longer?
Tips, Tips, and more tips please!!!