The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fibrament Baking stone top and bottom

  • Pin It
parlyle's picture
parlyle

Fibrament Baking stone top and bottom

I just joined the group and got my first baking stone tonight. I was wondering which side of the Fibrament Baking Stone to use for baking. In the instructions they say to use the rough side for baking and the smooth side down. I haven't been able to find any answers since I got it, so if anybody knows if there is a top and bottom of the stone, I sure would like to know.


Thanks for all responses!

mse1152's picture
mse1152

The sides are pretty obviously different.  The rough side is indeed the side to put your dough on.  The edges of the stone flare out slightly from the smooth side up to the rough side.  I can see a few small air bubbles that popped on the rough side of my stone.  The baking surface basically looks like a poorly finished slab of concrete.


Don't forget to do the curing step!  It stinks and takes hours, but you have to do it.


Sue

parlyle's picture
parlyle

Thanks for the help. Just for info, I can see where people would want to use the smooth side for baking. It just looks better. I plan to do the seasoning Thursday. I have a JennAir Dual Fuel stove that has and electric oven and Gas cooktop. The oven can be Convection if I want it to be. Has anybody mentioned using Convection with the FibraMent stone?


Just wondering.


Lyle