This is my weekly batch bake. Making three loaves takes no longer than doing just the one. Plus it means that the family get to have bread throughout the week. I just cut up two of the loaves and put them into the freezer, so they can be easily taken out and put into the toaster.
To bake the three loaves, I use a cast iron bake stone and also a pizza stone, which is big enough to have two loaves. These are cooked at 220c for 25 minutes, turned half way through. I also put a cup of boiling water into a tray at the bottom of the oven just before I put the loaves in. This creates all the steam I need to get a good even crust.
My preference would be to have two pizza stones, but at the moment I’m making use of what I’ve got in the house. At some point though, I’ll get a second. Here’s a link to the Pizza Stone I bought. I can’t rate it highly enough. We’ve cooked homemade pizzas with great success using this. It’s also perfect for cooking up shop bought pizzas and helps create an awesome crust and brings dull pizzas to life.
The loaves prove overnight in the fridge and then I bring them out, slash them with the lame and then put them straight into the oven using a pizza peel.
Using a pizza peel makes it much easier to put loaves into the oven, spin them round half way and then bring them out in the end.