The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


harum's picture

Fossil marble stone

September 15, 2012 - 8:34pm -- harum

Hello, Does anyone have experience using black fossil marble slab for bread baking?  I have found an inch thick marble slab which perfect dimensions make one think that it might have been used for baking before.  And at some earlier point in its life it used to be a part of a kitchen countertop.  It is polished on one side and rough on the other.   Is there a way to say that this marble slab is safe for the oven, that is, has not been treated with solvents or sealants?  Would appreciate any suggestion.  Thanks, h.

Zenbirder's picture

Marble slab

January 29, 2009 - 11:56am -- Zenbirder

I found a broken and discarded real marble tabletop that we were able to cut to the proper dimensions for a baking stone for my oven.  It is one inch thick and weighs a whopping 22 pounds.  Other than allowing it lots of time to heat up, are there any other considerations?  Does anyone else use a slab like this?

danmerk's picture

Marble Rye - help me with this recipe

June 28, 2007 - 8:41am -- danmerk

Can someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing.

Use a refreshed starter and build to 200g (used to split for seperate levains)

Rye Bread

400g white flour
200g rye flour
16g salt
400g water


400g white flour
200g rye flour
16g salt
100g molasses
5g cocoa powder
375g water

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