What role does a stoneware bowl play in the baking of Artisan bread?

Question

I'm looking into baking sourdough bread; I've read that I must have a stoneware or earthenware baking bowl in order to make it come out with a nice crust. Is this strictly true? Or can I substitute something else, say, baking it directly on my pizza stone with a pan of water underneath to provide steam?

Asked by Yamikuronue

Answer

You can indeed do what you ask - baking on the pizza stone with a steam pan. It works better to pour hot water directly in the pan when you put the bread in though, rather than just leaving water in the pan. You get a burst of steam and then a consistent small amount. It's a method that Peter Reinhart advocates.

The other common option - especially with high hydration doughs - is to bake it in a covered dutch oven for the first half. This approximates some of the effect of the earthen/stoneware. The steam from the bread itself keeps the environment moist.

You certainly don't need those pots for fantastic bread.

Tonights loaf - no earthenware ;) (I rushed it for dinner, so the crumb isn't what it could be.)

Answered by rfusca

Check more discussion of this question.