Hello everyone

I'm new to this site but thought I'd let you know how well I'm doing after starting to make my own bread. I have not done this since the 1980's.

I have been trying different recipes but could not get the results I wanted so one of my son's who works in a tile manufacturing company bought me a piece of kiln tile from his works. It is untreated and about 1/2" thick. My loaves are springing out of their tins, crusty on the outside and as soft as a pillow inside. If you manage to get a tile that is unglazed you should test it first by dabbing your tongue on the upper side (the side you will bake on) and if your tongue sticks to it, then it needs curing in the oven. If it doesn't stick then it's already cured. This is how tiles are tested in the factory apparantly.

Just thought I'd pass this on to those who are trying to find a bread stone cheaply.

Bye for now

Rosetti.