Basalt baking stone - advice?
My sweet husband has been listening to me debate about a baking stone for a while now, and so presented me with one last night. He had it cut to fit our oven at a nearby tile distributor. It is a 3/8" thick piece of buffed (not polished) basalt. Beautiful and heavy.
Although I have been baking bread for years, I have only started with artsian breads in the last year and have not used a stone before. Any advice please?