The Fresh Loaf

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Cookie sheet to 1/2" Baking Stone - different temps and/or cooking times?

June 1, 2008 - 3:26pm -- somegeek

I have a bread recipe that calls for 30 minutes at 425ºF on a cookie sheet. I've prepared this recipe a half dozen times and it always turns out great. It's not broken, but I'd like to fix it. :) I have a 1/2" pizza stone. Would baking on the stone yield a better finished result? If I go the baking stone route, would I tweak temps or baking times?

Thanks,
Hans - AKA bread noob

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