Been attempting an original recipe for Vietnamese baguettes. One of the “Perfect Sourdough” FB members shared a high hydration high protein recipe and I converted it to sourdough and used 5% brown rice flour to hopefully yield a crisper crust.
The member also noted that she did not have a baking stone, but baked on an aluminum sheet pan. I did a comparison bake for her, keeping everything thing else constant.
With a higher thermal mass and better heat transfer, the baking stone produced an almost 50% increase in volume and a more open crumb structure.