The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

second baking stone

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darellmatt's picture
darellmatt

second baking stone

Anyone have experience  using a second baking stone above the bread? I think Reinhart suggested it might be a good way to try and replicate aspects of a commercial oven: more stone might help stabilize the temperature in the oven especially after the oven door is opned. It might increase the intensity of radiant, as opposed to convective heat, might help eliminate hot spots or uneven baking.... ?