The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fibrament stone

venkitac's picture

Fibrament stone

I'm looiking for  a large stone that still fits in my home oven - I use an old stone oven 14x16 now - so that I can bake 3 loaves at the same time. (I'm thinking of supplying bread to a coupla people at the office:)). Older posts in TFL suggest fibrament stone, I'm wondering whether it's worth the money and whether it does work well. Thanks for sharing any experience you have with fibrament.

dwcoleman's picture

I bought a fibrament 2 months ago.

My house smelled bad whilst conditioning the stone, it was sort of a chemically smell.

I've cooked baguettes and pizza on the stone, they were amazing.  It does take a long time to preheat, I bought a temperature gun so that I can check the temperature of the stone before starting a bake.

That being said, I started selling bread to coworkers and used the proceeds to buy more baking goods.  I would save up some money, and then buy several loaf pans, sheet pans etc.  My biggest purchase was a used 20 quart mixer for $425, so that I could make bigger batches more quickly.

Seeing that you already have a stone, I would make and sell some bread and save up for the fibrament.  It's very satisfying knowing that you've earned your tools doing a craft that you love.



hanseata's picture

Why extra buying something expensive? For my small home baking business - I bake European breads for a local store - I used cheap unglazed quarry tiles in different sizes from Home Depot for lining one rack in my Jennair convection oven.

I place it on the lowest position for regular breads, and on second highest for pitas. It works great, whether I place loaves directly on the stones or whether they just help maintaining the heat, when I bake several breads on two racks.