The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking stone

mizrachi's picture

Two simple questions regarding my new FibraMent baking stone:


Does one place a La Cloche or other bread pan on top of this baking stone? 

Will steam crack a FibraMent stone?


Many thanks!







nosabe332's picture

I decided after a few sensible, somewhat alarmist, posts here on TFL that i would not buy unglazed flooring tiles (terracotta, saltillo, etc) for use in my oven. There are too many health concerns involved with the manufacturing and raw material differences between flooring tiles and bakeware. Any cause for concern should not be ignored. It's likely that flooring tiles could be perfectly fine to bake with. On the other hand, maybe not.

It helps that I'm getting a good amount of money back after taxes, which I decided to spend on a baking stone and other baking equipment. And to keep track of what I could get, I'm putting together this list:

Sur La Table, (Best Manufacturers) $42, 14x16x5/8

Old Stone, (via Amazon) firebrick, $29.95, 14x16x?

Breadtopia, Fibrament, $51, 13x17.5x3/4, $69, 15x20x3/4

Ace Mart, American Metalcraft, Corderite, $44, 14x16x1/2

Central Restaurant, Fibrament, $58.49, 15x20x3/4


i never thought i'd see the day that sur la table looked like an economic option!

darellmatt's picture

second baking stone

March 11, 2009 - 10:19pm -- darellmatt

Anyone have experience  using a second baking stone above the bread? I think Reinhart suggested it might be a good way to try and replicate aspects of a commercial oven: more stone might help stabilize the temperature in the oven especially after the oven door is opned. It might increase the intensity of radiant, as opposed to convective heat, might help eliminate hot spots or uneven baking.... ?



treasure's picture

Correct way to use baking stone for bread baking

February 6, 2009 - 8:41pm -- treasure

Hi all

I am a baking newbie relatively, and just got a baking stone. I read instructions about not using soap etc. I want to bake regular bread and naan. When I baked bread before, i would just put the loaf pans in the oven and some hot water in another pan for steaming. Now with a baking stone, is steaming required? what about the loaf pans? Do I let the final rise of teh dough, be in the pan as before and put the pan on a baking stone? Would it take the same time as before?

Stephanie Brim's picture

First real success on a stone.

January 19, 2009 - 5:33pm -- Stephanie Brim

I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.

I made a 70% hydration flour/yeast/salt/water bread today.  Everything was weighed and I came up with the following:

300g flour (100%)

210g water (70%)

6g active dry yeast (2%)

6g salt (2%)

This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.

zhi.ann's picture

would Artisan Bread in 5 Minutes work for me? if not, what would? *UPDATED with more ingredients*

March 13, 2008 - 2:05am -- zhi.ann

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.

kleemannc's picture

My baking stoke produces tear gas- please help!!!

March 3, 2008 - 7:30am -- kleemannc

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.


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