Should I bake on the lowest rack or on a middle rack?
I bake bread on the lowest rack to keep some space to the top of the oven. Rolls and pastry are baked on the middle rack.
On a baking tray lined with baking paper or just on a baking tray? In a dutch oven or on a baking stone?
That depends what you want to do!
The dutch oven is very good for baking because it can store head. Another good side is that the bread is baked in the closed dutch oven. The steam which evaporated from the dough is trapped near to the bread. That prevents the crust from setting to fast end enhance the oven spring. The negative side is that you can bake only boules but no baguettes or a lot of rolls in it.
The Baking stone can store a lot of heat so the temperature will not drop so much when placing the loaves in the oven. The bread is heated fast from the bottom and get a good oven spring. The disadvantage is that you have to introduce steam in the oven.
Baking on a preheated baking tray can be an alternative if you have no baking stone. But be careful you can burn your fingers very easily on the hot tray!
I bake everything on a paper lined baking tray which would stick to my baking stone like pastry or lye pretzels.
High temperature or middle temperature?
The crust of the bread will be thin, if you bake them at 250°C. At a lower temperature (200°C) the crust will be tick. Sweets breads with high sugar, egg or fat content should be baked at 175°C
With or without Steam
Steam at the beginning of the baking increase the oven spring because it prevent the crust setting to fast. It will give the bread a nicer crust colour, too. At the end of the baking process (last 10 min)let the steam out so the crust can become crisp.
Convection – Yes or no?
I use the combination of convection and heat from below to heat the bread baking stone but I bake without convection because the permanent stream of hot air will dry out the surface faster and prevent a good ovenspring. But to get the crust very crunchy you can open the oven door a jar and switch on the convection modus. The steam can go out and the bread will get crispy crust.
For freezing bread I let it cool down completely (overnight is good) and freeze it then sliced. So I can defrost small amounts of breads (like some slices for breakfast). It will taste like fresh then.
Rolls can be baked a little bit paler then normal. I freeze them when they are completely cool and finish baking when I want to eat them. You can place the frozen rolls in the oven and bake them about 10 min at 180°C. But keep an eye on the rolls they can get burned fast.