The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Stones

brad's picture

Baking Stones

How did I miss that? I did read that post by Floyd about ceramic tiles. But my mind just bleeped over it. Thanks, dstroy.

A few more questions: what difference does it make - using glazed versus unglazed ceramic tiles? Should the tiles I find be very thin, say between 5 to 10mm, I can always just put 2 or 3 pieces on top of each other, right?

Thanks again!

andrew_l's picture

Very thin tiles are much more likely to crack / shatter when the cold dough hits them (thermal shock). Unglazed quarry tiles are good. A piece of mild steel, cut to size, is even better.....