Goodwill for a few weeks but this weeks was different. I finally found another baking stone - 16" ! A nice big square-ish one to go with my 16" round one. Wasn't a great dollar deal but I wasn't waiting around for dollar Thursday's again and miss out - it would have been gone. The stone was still less than $5. Now I can put one on top of the oven above the one that has the bread on it ala Ian or make two pizzas at once for a change - or really smoke one from the top too. It sure looks way better stain wise than my other stone after all of these years too.
I know this discussion has been had over and over and I have spent time reading the previous topics about it, but I get confused as answers don't always appear to be the same :)
This morning I bought a granite stone for about $5 for usage in the oven. Wether it will hold heat or not I'll find out rapidly myself! What I'm mainly concerned about is the possible chemicals or toxic content used upon production of the tile. This has been mentioned several times, also for Travertine which was my initial goal to buy.
I am very new at baking bread and most of all doing it with a baking stone.
I've baked sourdough bread in my oven before but without a baking stone and today I tried it with.
The top of the bread looks better than it ever looked, but the bottom has a lot of cracks and is as white as it was when I've put it in the oven...
Any ideas what I've done wrong?
I am thinking the cracks could come from poorly shaping the bread..but how can I get a golden crust on the bottom as well?
Thank you very very much!
Hello, Does anyone have experience using black fossil marble slab for bread baking? I have found an inch thick marble slab which perfect dimensions make one think that it might have been used for baking before. And at some earlier point in its life it used to be a part of a kitchen countertop. It is polished on one side and rough on the other. Is there a way to say that this marble slab is safe for the oven, that is, has not been treated with solvents or sealants? Would appreciate any suggestion. Thanks, h.
Every time I try baking on a stone my crust is soft on the bottom.
Am I not heating it long enough or could the top of the bread be cooking to fast. I am using 475 degrees and putting the stone on the upper rack
DO I not have the right stone. I bought the square pizza stone from Bed Bath Beyond
Thanks for your Help!!
Just wanted to let the group know that we just launched a giveaway contest. We are giving away two Super Peels to celebrate Pie (pi) Day.
All that is needed to enter is to post a picture of your best (or worst) Pizza Wreck to the Super Peel Facebook Fan Page by March 12, and we will select the winners on March 14th, which is coincident with the Pizza Expo in Las Vegas! This is just for fun and we are hoping to see a lot of pizza carnage!
I finally figured out how to make basic sandwich bread and now I'm moving on to greater challenges.
I would like to get a baking stone but there seems to be a number of people who prefer cast iron. I am already a huge fan of cast iron. I have several cast iron pieces already and enjoy theire durability and versatility. I cook at home with them. I use them on my grill. I've used them at the park on huge out door grills for big events. I've even hiked cross country and used cast iron over the fire.
I am considering buying a baking stone & would like to know if I get one "cut to fit" how much room (if any) do I leave for air flow around the stone? the racks would hold a 24"x14" stone if I filled them entirely, but that would leave virtually no space. Just a small amount in the back where the rack slants up. Can I maximize this & use it all or is there a minimum amount of room I need to leave around the stone?