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Nice one – I'll get a skillet this weekend.
Wouldn't copper/aluminium cool down faster due to being better conductors?
Well_is_it-
Or one of these.
https://www.bakerybits.co.uk/bakery-equipment/bakery-books-and-gifts/la-cloche-baking-dome.html
Use it all the time for sourdough and highly recommend. Have used a standard Le Creuset too, which works, but then fishing the load out at the end can get a bit burny.
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They would, but it shouldn't be a problem in your oven.
dumps
MisterMikkel
I'd recommend a cast iron griddle plate or a big skillet as well.
The thermal properties of stone/ceramics are great for storing heat, but for giving it shocking the dough and getting a nice crust you'd be better off with iron.
(Ideally you'd have a copper or aluminium plate, but the first one would be very expensive and the second would have to be too big for your oven - sorry about the engineer-splaining)