The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking stone

ThirdShift's picture

Free 16" baking stone to good hearth, NoVA area

March 21, 2011 - 10:00am -- ThirdShift


I have a 16" baking stone which does not fit into my new oven, alas. I was going to give it away on Craigslist but I thought this community could use it better. It is used and the top is not pristine but it is in great shape. I live in the Washington DC/NoVA area, contact me for photos (if you want them) and arrange to pick up.

Also, "Hi!", I am new to this forum but have been reading here quietly for a while.

David Z's picture

Are baking stones a must have?

March 20, 2011 - 8:33pm -- David Z

Currently, I bake on a round pizza pan, I have a small aluminum roasting pan filled with river rocks for steaming purposes. I only bake sourdoughs and my general method is to preheat the oven at 500º with pizza pan and river rocks inside for about 45 minutes. The oven is nothing special, it's a basic gas oven that came with the house, it doesn't even have a timer.

jstreed1476's picture

Cracking Your Baking Stone: New Techniques, Extraordinary Disappointment

February 4, 2011 - 11:57am -- jstreed1476

Learned a new way to crack a baking stone recently: put a room-temp stainless steel bowl on it with the oven set to 500F.

I put it open-side up to pre-heat for the famous "magic bowl" steaming technique. Apparently, the bowl acted as some kind of super-efficient heat sink. The stone cracked, though not all the way through, from what I can tell. It still holds together pretty well, and since the crack is about 1/3 of the way from the right edge, I can still load it with a normal size boule or batard.

Bev619's picture

Do I need to treat/proof/season my new cordierite (kiln shelf) baking stone?

January 11, 2011 - 10:55pm -- Bev619

I managed to get a cordierite baking stone cut to size for $60 (includes shipping), but I'm not sure if I need to do anything with it before slapping my dough on it.  After hearing the Fibrament issue, not sure if I'm supposed to do anything special with mine.  It is actually from a clay/potters supply place so is actually meant for kiln shelving, so it is super heat resistent, but do I need to burn off any weird coatings?  Thanks!

pantal's picture

Kiln shelves

October 27, 2010 - 7:13am -- pantal

After much searching for a clay stone, without any luck, I have found a local bakery school that sell baking stones cut from kiln shelves. I have asked them what the material is (no reply yet, but from what I understand they are mostly Cordierite).Being unfamiliar with kilns, their shelving and Cordierite I am eager to find out how safe they are in contact with food. I suspect a used one would not be safe because of contamination from whatever was fired on it, but that shouldn't be an issue in this instance.

Scott M's picture

Exploding Baking Stone?????

September 23, 2010 - 8:06pm -- Scott M

Lately I've had a crazy hankering to make some Trinidadian "Buss Up Shut" roti (a wonderful variation on flatbread), which is done on what they often call a "baking stone" or "tawah". It's a very large griddle-like surface, over direct flame.

Therein lies my quandary....They often call it a "baking stone" but I'm wondering if it is actually cast iron. Is it OK to heat a baking stone (Pampered Chef) over a gas flame?

The instructions say no, but we all know that manufacturers are often ultra-conservative.

spinge's picture

Using/Sourcing Baking Stone Alternatives or Substitutes

September 17, 2010 - 4:33pm -- spinge

I have read 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

nicolesue's picture

Baking Stone - How to Transfer?

May 19, 2010 - 12:14am -- nicolesue


I've recently purchased a ceramic pizza baking stone. What's the best way to transfer the bread dough (like a boule) to the baking stone while it is pre-heating inside the oven. I don't have a peel.

At the moment, I proof my dough on a thin silicon mat. Prior to baking, I'll remove the baking stone from the oven, and slide the whole thing (silicon mat and dough) onto the baking stone, before putting it back in the oven again for baking. I do not remove my silicon mat until the baking is complete.


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