The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking stone

bshuval's picture

ladrillera mecanizada tiles

January 22, 2008 - 10:20pm -- bshuval

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.



grrranimal's picture

Why is my bottom so soft?

September 9, 2007 - 2:20am -- grrranimal

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.

xabanga's picture


This is my first posting (although not my first bread). I've been researching an easy campfire bread recipe, and I ended up with a recipe for Australian Damper bread (actually there were several). I tried baking the bread at home, but because it used chemical leveners, I thought it tasted more like a biscuit rather than a bread (it was still good however). I did a little more research and found a recipe for a damper made with yeast (which is not the traditional way to make it). I had planned on baking it the traditional way in campfire ashes this weekend but I ended up baking it in my oven using baking tiles. So here's the recipe:

Australian Damper with Yeast

2 1/4 tsp yeast

2 Tbsp sugar

3 cups bread flour

1 Tbsp baking powder

3/4 tsp salt

1 1/4 cup warm water

1/4 cup melted butter

Mix the dry ingredient in a bowl. Add the melted butter and mix it in the flour mixture. Slowly add the water, knead lightly (about 1 minute), adding more flour as necessary. Let the dough rest in a bowl for 10 minutes. On a lightly floured surface, knead and shape the dough into a boule. Place it in a floured linen-lined proofing bowl and let it rise for 30 minutes.

Meanwhile preheat the oven to 375 degrees F with a baking stone on the middle rack and an old pan on the bottom rack. When the dough is risen, transfer it to parchement paper on an upside down cookie sheet (it helps slidding the dough onto the baking stone). Slash the dough.

Add ~1 cup boiling water to the old pan in the oven and let it steam for 1 minute before slidding the dough onto the baking stone. Bake for 35 minutes then cool on a baking rack. Enjoy!

Next time I'll try the bread on a campfire.

KipperCat's picture

Can baking stone go on the grill?

June 6, 2007 - 6:10pm -- KipperCat

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.

subfuscpersona's picture

re buying 14x20 baking stone on eBay - a sad tale

May 18, 2007 - 8:06am -- subfuscpersona


> 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


pizzameister's picture

Super Peels on the Cheap!

March 16, 2007 - 5:21pm -- pizzameister

I just wanted to let everyone know that I am running weekly auctions on ebay for Super Peels.  They are listed as "may be seconds" but they are all good.  Just rubberwood boards vs. maple.  They are dead flat and a fully tapered, so a little lighter weight.  Georgeous in their own right.

Winning bids have been generally in the $12 - $20 range.  If anyone is looking to try this tool with much less sticker shock, hop on over and seach on pizza peel or pizza paddle.


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