The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking stone for small oven. Airflow?

vane505's picture

Baking stone for small oven. Airflow?


Im baking quite a lot, and Im thinking of getting a baking stone, although my oven isnt a convection oven and small (40x42cm). Ive found a cordierite stone that has the measurements 33x40x2cm, and Im concerned about air flow as it only leaves about 1cm on each side depth-wise. Would that work well for my oven? 




Mini Oven's picture
Mini Oven

I think the stone is too big, 2 to 3 cm space all around is better.  

tsjohnson85's picture

I have a small oven as well.  I was able to find small 6" x 6" square baking tiles that I could arrange in a 2x2 square that left plenty of room for airflow.  Six tiles came in the set and I often layer the remaining two tiles on the top rack for super even heat distribution.  I cannot recall the name of the manufacturer, but I bought them here:

I am sure you could also go to a home and garden store and buy tiles there as well.

Happy baking,


txchef99's picture

From 1996 to 2004, I used several different - and expensive - baking stones.  The cheap ones all eventually broke and the expensive ones were very heavy and hard to clean.  Then, a professional colleague suggested I try unglazed slate floor tile.  I bought one at Home Depot for less than $2, washed it to get the quarry dust off and then let it dry completely.  Since then, I have purchased more than a dozen and keep giving them away to friends when they complain about their current stone; it was expensive, it broke, its heavy, hard to clean etc.  Now I buy 2 or 3 at a time and have been very happy with the results.  Never had one crack, but they do get stained with oil or whatever.  If the appearance bothers you, just wash it throughly and let it dry completely.  A glazed tile cannot "breathe" and will trap moisture and crack.