I just measured one of the shelves in our oven, and it is 24x18 inches.

I assume that the largest size baking stone I should get is smaller than that, rather than that size?  23x17 or 22x16?

My current one is about 15x14, and is too small for some of things I want to do. 

Colin 

I'm new to baking-bread-from-scratch but trying to learn...

I just moved to a rural area in China where they don't sell bread. My husband misses it a lot, so I'm trying to learn to make it. However, what I'm reading on here sounds a bit intimidating. I've baked yeast breads in the states, but I had any ingredient I could want and just did step by step recipe instructions, without trouble. Here, I just have the basics.

I asked around on grouprecipes.com's bread group about ideas. I was recommended to check into the Artisan Bread in 5 Minutes' master recipe and Irish Soda Bread (but I don't have cream of tartar here).

From what I've read online, the master recipe (and maybe some others?) would work for me in some ways, but not others. Here's what ingredients and equipment I do and do not have access to:

*UPDATE* - I looked around and found more available ingredients: soy flour, black and purple rice, sesame seeds, millet, sticky rice flour, corn flour and corn meal, lotus root starch, sorghum (milo) and sorghum flour.

INGREDIENTS I DO HAVE:

*white flour
*rolled oats (and a small mill if I need to grind them)
*buckwheat flour
*honey
*soy oil
*yogurt
*applesauce (can make it)
*fruits of all varieties, inc. dried like raisins
*white sugar
*brown sugar
*salt
*cinnamon (can buy the whole bark and use mill to make it ground)
*soy flour
*purple rice
*black rice
*sesame seeds
*(yellow) millet
*sticky rice flour
*corn flour
*corn meal
*lotus root starch
*sorghum (milo)
*sorghum flour

EQUIPMENT I HAVE:

*small countertop oven (with options for turning on both elements, just the top, or just the bottom)
*refrigerator
*electric stovetop
*cookiesheet
*rolling pin
*mixing bowls, spoons, that type of thing

I can get (from a city an hour and a half away):
*baking powder
*baking soda
*packets of dry yeast

I do NOT have & don't have access to:
*whole wheat flour
*bread flour
*shortening
*butter
*margarine
*sour cream
*cream of tartar
*'coarse' or kosher salt - not even sure what this is
*vanilla
*peel
*baking stone

Any ideas? I'm considering buying the book but not if I am lacking something for all the ingredients. General tips about baking without a baking stone, or about alternatives for it, and ingredient subtitutions related to my lists above, and that kind of thing are also appreciated. Thanks!

My wife and I received a Williams-Sonoma baking stone for our wedding, and I used it for a few pizzas, rolls, etc. I remember browsing the owner's manual, but think I threw it away. I also think I may have tried to use soap to get some burned on pizza dough off the stone.

This weekend I went to Home Depot and bought some stuff. I also bought a couple of 12" tiles (unglazed, red, tiles. They remind me of clay or terra-cota from the outside) by a company called ladrillera mecanizada. I was wondering if anyone knew if these contain lead, and if it safe to bake with them.

Thanks!

Boaz 

No, I'm not talking about my gluteus maximus.  

I'm talking about my glutinous maximus.  

I'm baking on a baking stone at high heat.  Have only been doing it that way for a few weeks.  And I like the effect of stone + steam on my crust, and I'm getting great oven spring.

What's puzzling me is that the bottoms of my loaves are coming out soft!  Top and sides have great, crunchy crust.  Bottom is simply soft.  It's cooked, but it's soft.

Does anyone have experience with the FibraMent-D baking stones ?

BROTKUNST

Hello,

Does anyone know what this stone is made of, or how well it holds up? Linens & Things has it on sale right now, and there's no shipping if you do an in-store pickup. Interestingly, it's still $19.99 if you just buy it in the store.

http://www.lnt.com/product/index.jsp?productId=1356043

I've read a few references to using a pizza stone on the grill.  I've also read advice not to do so. Has anyone here used a pizza stone on a gas grill?  I'm hoping that using some woodchips would give it a bit of a smoky flavor.  I'm just getting a baking stone and will try it inside first anyway.

SUMMARY

> It was difficult even to purchase the 14x20 baking stone from the seller
> seller communications were poor and only in response to emails from me
> the stone arrived broken
> refund was slow coming and was obtained only after numerous emails from me
> I spent many hours tracking and documenting the process. Without this digital documentation, I fear I would not gotten my refund

GORY DETAILS WITH TIMELINE