The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


JMonkey's picture

Enameled baking stone?

January 4, 2013 - 2:37pm -- JMonkey

My baking stone of five years split in half last week. Strangely, it did so while in storage. So far as I can tell, nothing fell on it. Odd. Anyway, I'm still using it, but would like to get one that doesn't have a rakish separation all the way down the center. I could order one online, but I like to buy local. Only one store in my small college town carries them and, the odd thing is, their baking stones are all enameled.

TastefulLee's picture

Problems Finding Unglazed Quarry Tile in Hudson Valley NY

October 18, 2012 - 7:18am -- TastefulLee

Hi, I am having a huge problem finding ANYONE in my area (Orange County, NY) who has any idea what I'm talking about when I ask for unglazed tiles, like the quarry stone I've heard so much about on this website, that is suitable for baking. I am currently working with a Pampered Chef pizza stone, and while I have to say it has taken quite a bit of abuse and held up well, it's not suited to my needs. First of all, it's round, and fairly small (24" diameter I think), which limits me, and is very frustrating.

mscolvin's picture

Reinhart's WW Sandwich bread - steam & stone?

August 11, 2012 - 6:32am -- mscolvin

I'm a beginner, making my first loaf pan bread using Reinhart's "Everyday 100% Whole Wheat Sandwich Bread" recipe from "Artisan Breads Every Day".  (All my previous efforts have been hearth breads.) The recipe does not mention using a baking stone or steam when baking in a loaf pan - is that an omission, or should I use one or both of these techniques?  And, if I use a stone, is it OK to put the pan directly on the stone?

Breadhead's picture

Parchment paper on your baking stone - counter productive?

June 18, 2012 - 12:46pm -- Breadhead

From what I have read, the biggest benefit of using a baking stone is a crustier loaf, which is due to the dry and porous surface of the stone. If you slide your dough onto the stone with parchment paper, wouldn't you negate the benefits of using the stone, since the PP would seal in moisture and shield the dough from the dry stone surface?



BBallMary's picture

Help needed - Bagels sticking in oven to parchment and also to baking stone

May 25, 2012 - 9:43am -- BBallMary

I made my first batch of bagels this morning using the Hamelman recipe from his Bread cookbook.  They turned out tasting great with proper texture and such but I did have some issues with sticking in the oven and am wondering how to get around this the next time I make them.

MNBäcker's picture

Best way to bake and steam with a Fibrament stone...?

February 13, 2011 - 9:30am -- MNBäcker

A couple of questions:

I have a Fibrament stone in my oven that maybe leaves an inch or inch and a half around the edges from the oven wall. I always use convection heat, since I thought it might be best to move the hot air around in the oven, but now I wonder if that's still a good idea, with the airflow severely restricted by the stone? I have also noticed a couple of hot spots in the back center of the oven, close to the spot where the convection fan is located.

johannesenbergur's picture

So... time to try something new and the pictures of the pita breads on the right side of TFL has always appealed to me.

Being European, I had to use some other measurements and didn't bother getting the exactly like the recipe, so here's what I did, inspired by

Ingredients: (Made 8 pita breads á 50g)


  • 1 dl tepid water
  • 15g fresh yeast
  • ½ dl plain natural yogurt (I can't seem to stop using this in my creations)
  • 5g sea salt
  • 5g honey
  • 10g olive oil
  • 50g durum/semolina flour
  • 150g regular wheat baking flour + some for dusting and adding as nessecary.
  • Optional: Spices (I used a tiny bit of ground chilli, smoked paprika and ground cilantro)


Mix the yeast with the water, add the yogurt, oil, salt and honey, mix well with a fork, till it's a greyish, oilish mixture.
Add the flour, a little at a time (100g) and stir with the fork as long as it makes sense.

Knead for around 10 mins or so. Let it rise under a luke warm tea towel in a warm place for 30 mins.

Carefully fold and strech the dough, and make a sausage. Cut the dough-sausage into appropriate size lumps, I weighed them and made them 50g. Let the pieces rest and rise for 5 mins.

Use a rolling pin to flatten the dough and hopefully you'll succeed in making them circular as well. Just make it really thin, not paper thin, but 3-5mm thick.

By this time your oven should be really hot (max. heat) and if you have a baking stone (which helps), it should be hot as well. Place the pancake lookalike dough onto the stone and bake them for 3 mins in 200°C or to taste. The breads should blow up like balloons.

Cut them up sidewise and enjoy your pitas.

Filling suggestion:
Garlic and herb roasted shoulder of lamb, sweet corn, tomato, cucumber, salad leaves and hot salsa.

...I'm going to quit blogging now and eat some more...


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