The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello there...

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Punky1981's picture

Hello there...

First, I'm new to the site and would like to introduce myself, my name is Angie, and I'm 32 years old. I'm a phlebotomist, and honestly don't do a whole lot of baking with the free time that I have. However, I'm hoping to change that soon. 


Second, I'm hoping someone here can help me out with some information. I'm trying to figure out how to bake bread on a pizza stone (which is how I found the site to begin with). I won this pizza stone as a gift, but it came with no instructions what so ever, and trying to look it up online didn't bring any useful information either. So here is my question, that I hope you can help me with. 


When baking bread on a pizza stone, do I have to worry about it falling out of shape and oozing off the stone, and what temperature should I bake it at? 


Any help would be great. Thank you so much for your time. :)

hanseata's picture

You don't need to worry. When a bread is shaped, a surface tension is created that holds it together. Bread baking needs a bit of practice, but here in TFL you can find many good instructions, also in the books that are recommended.

You have to be aware, though, that a normal pizza stone might break, when you bake at high temperatures, and create steam (to achieve a good crust), and some water drips on the stone. Pizza stones are usually thinner than regular bread baking stones.

Happy baking,


Punky1981's picture

Thank you very much! I've been reading a few different things on here, and I think I'm ready to give a couple a try, but I'm thinking maybe I need a baking stone, instead of a pizza stone now. :)