I have read http://www.thefreshloaf.com/node/507 regarding baking stones, and some people cannot understand why for the love of god people are discussing quarry tiles and substitutes, when FDA approved baking stones are readily available.
I have no option but to choose a substitute to baking stone, and I'd be glad if you could help me find one. To put it bluntly,
To use a baking stone, a baker need to satisfy 3 conditions:
1) Live in a location where baking stones are available