Am aware that the materials are different. As is the cost with the latter costing $11 more.
I have two Superstone/Sassafras bakers (similar to the above but have handles that I am meh about) and trying to duplicate their functionality: preheat base and lid to 460F in a convection and then put cold retarded dough somewhere between 32 and 40F into the baker and then cover. Am hoping/expecting to go 550F sometime in the nearish future.
I use parchment paper and don’t clean.
So any thoughts on the functional difference between the two bakers? Will both work in the above scenario?
Thanks. Moving up to three loaves at a time and perhaps six.