June 18, 2012 - 12:46pm
Parchment paper on your baking stone - counter productive?
From what I have read, the biggest benefit of using a baking stone is a crustier loaf, which is due to the dry and porous surface of the stone. If you slide your dough onto the stone with parchment paper, wouldn't you negate the benefits of using the stone, since the PP would seal in moisture and shield the dough from the dry stone surface?
BH