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?
My oven is gas, and I will be baking for the first time to sell at Farmer's Market this year. I was thinking about baking the quick breads earlier in the day and then moving on to the yeast loaf breads. Finally finishing with the artisan breads on the slab. Any advice is appreciated.