The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking stones

DennyONeal's picture

Pre-Heating Baking Stones

July 29, 2009 - 11:57am -- DennyONeal

I would like to let my breads rise on a baking stone and place this in a pre-heated oven when the loaves are ready to bake.

Would this work OK? I only wonder because I usually read that baking stones should be pre-heated too.

What happens to me rather often is if I let loaves rise on a peel (on top of parchment paper) and then  as gently as possible slide the loaves from the peel to the pre-heated baking stone, they often fall 20-40%, even though they pass the proofing tests. This happens with many recipes.

xaipete's picture

My New Baking Stone

March 26, 2009 - 12:32pm -- xaipete

I bought a new baking stone at Sur La Table last week. It is a lot heavier and thicker than your ordinary baking stone (14 x 16 x 5/8). I'm really impressed with how it is performing. My oven is definitely getting and staying hotter and my breads are cooking more quickly and getting browner. My new stone, made by Best Manufacturers in Portland, OR, is lighter in color than ordinary stones and seems to be made of a different type of material. Anyway, I highly recommend it. It was worth the $42.

staff of life's picture

Better heat transfer

November 26, 2007 - 7:31am -- staff of life

I am having problems with even heat in my oven.  The loaves baked on the top rack pop up just fine, but the loaves on the lower rack tend to spread out a bit rather than springing upward.  The difference is easily noticeable.  I use stones, but I'm thinking that's not enough.  I've been looking at the HearthKit, and Fibrament stones, and also at someone's homemade HearthKit (tiles lining the oven walls in addition to baking stones).  I've also thought about convection, but to get even heat, I'm thinking I'd have to turn on the convection at the beginning of


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