Swapped my oven racks for baking steel for sourdough...
I've been making sourdough at home for about two years now, always using a regular sheet pan with a pizza stone underneath. Last month I finally bought a 3/8 inch baking steel for $65 at a restaurant supply place in Portland. The bottom crust went from pale and sometimes soggy to deeply browned and crispy on the very first loaf. My oven spring is way better too, I think because the steel holds heat so much longer when I open the door to load the bread. Has anyone else switched to steel and noticed a difference in their crust, or is it just me feeling like a kid on Christmas morning?