Using Fibrament baking stone
So I recently purchased a Fibrament baking stone to replace my old one, which was cracking. My problem is this: whenever I bake on it, the bottom goes too dark and the inside bakes to between 200 and 210, but the top barely browns at all. Strange, right? Any one have any ideas why this happens? I've been doing artisan baking for 6 years now, and I've never encountered this problem before.