The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking stone

Occabeka's picture

Granite Slab as Baking Stone

April 4, 2010 - 11:40pm -- Occabeka

Hi all. I am new to this forum and I would like to seek your advice.

I recently came into possession of a piece of black granite slab 3/4 inch thick which I intend to use as a baking stone. One surface has been polished to a sheen in the factory. I found out that the manufacturer uses a chemical to reduce the natural porosity of granite to prevent staining; either acrylic or polyurethane as a sealant.

My questions are: 1. Are these chemicals food-safe, since I will be baking on the slab?

2. How does one remove the sealant from the granite?

jennyloh's picture

Baking Stone & Bannetons - Any place in Charlotte, NC that I can get?

March 25, 2010 - 8:53am -- jennyloh

I'd be going to US,  and researching to get a stone and perhaps some bannetons as well from there, carry it back all the way here.....:) (hopefully it won't break along the way).  How heavy does pizza baking stone weigh? Does anyone know if there's any place within Charlotte, NC, US that I can shop for some baking supplies?

Robin Goodfellow's picture

How Do I use this earthenware Bowl thing, it made frome baking stone material

January 4, 2010 - 3:21pm -- Robin Goodfellow

So I have been handed down a stone bowl obviously for baking as it is made of the same material as my stone albeit a little more poreus.

I am not quite sure as to the best way to use it I have a loaf rising now but I am scared to movei it into the bowl because I dont want to deflate my loaf. I thought about just letting it do its final rise in the bowl, but then it would take ages to warm in the oven, thus effecting the final results.

It's a great shape and would make a great loaf, if i can figure out the best way to go about it.

Ryan Sandler's picture

(Sort of) High volume pizza baking -- please advise

December 22, 2009 - 11:52am -- Ryan Sandler

My in-laws' family has a tradition of doing homemade pizza for Christmas Eve dinner, and this year I volunteered to do the dough and baking, in hopes of a higher quality pizza.  I've got a plenty good crust formula, a great sauce recipe, and I'm sure my mother-in-law will have plenty of toppings.  I'm still pondering, however, how best to bake them.  I'm making 7 personal size pizzas, and I need to figure out a way to get them all baked as fast as possible and finished as close together as possible. I'm hoping some of the wise and kind folks on the forums can advise me here.

katyajini's picture

Once again, getting a baking stone, please help me choose!

November 11, 2009 - 10:19am -- katyajini


I know this has been discussed to death but as time passes more people with more collective experience appear so I am bringing up this topic again:)

I have scoured this site and the internet trying to determine what I want in a baking stone and which I should buy.  Somebody always has something to say that makes me unable to decide what I want to get.  (I do realize that this is my partly my personality getting in the way!)

marc's picture

Baking Stones | What rack: Bottom or Next up from bottom

September 13, 2009 - 11:38am -- marc

What rack does everyone place their baking stone on.

I have an electric oven and I usually place mine on the bottom rack. However, lately my Pain au Levain have been getting burned on the bottom. I'm doing 475 initial preheat then turning down to 450 after loading my loaves. 

BayCook's picture

Hello craftbakers!

August 20, 2009 - 6:08am -- BayCook

Hi everyone, 

    I'm fairly new at this, and don't have many recipes to share as yet.  I'm still working through the basics- I'm one of those ppl who like to master the foundations before getting fancy.

So currently I'm working on mastering pizza crust... like this guy :Jeff Varasano's NY Pizza Recipe  .  Although I'm not brave enough to cut the safety interlock off my oven's cleaning cycle lol. 


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