The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baking Stones

waladdin's picture

Baking Stones

I have a question, Can I use the ceramic tiles that we rare usually use in floors instead of the baking stones? does it make any harm? what if covered with wax paper?

jonqisu's picture

I know there's some concern on the board regarding the use of unglazed quarry tiles for baking, but that's what I recommend. Be sure they are unglazed, and to be safe, you may want to contact the company that makes the tires to see what's in them (I know some have mentioned that there might be lead in the tiles).

In any case, I would advise using parchment rather than wax paper, as the wax paper would likely not survive the heat necessary for the tiles to be useful. Waxy bread is not tasty...

LindyD's picture

I would check with the manufacturer to confirm the tiles are food safe and glaze free.  I would also want to know the name of the country where they were produced.

If you have the box containing the tiles, read the cautionary details printed on the side of the box.  At one time I was about to purchase a box of unglazed clay tile for use in my oven, but the warnings about carcinogens imprinted on the box changed my mind.

Wax paper can be used in baking only if the ingredients completely cover the wax paper (i.e. bottom of a cake pan which is filled with batter).  Exposed wax paper will smoke and possibly burn in a hot oven.  There should be some information about temperature on the side of the container.

janij's picture

I have talked to their manufacturer and theirs are safe.  I got a case of 4" ones for $20.  Iwould line like 6 ovens.

mredwood's picture

I used these in alaska for years. Pretty cool if this is all you have. And you can cover a larger space than a baking stone. My tiles  were thin and they did crack eaisly. After a month or so of regular baking some would crack. I eaisly replaced them but then others would crack. They couldn't take the heat. Every other baking one would be replaced. 

The baking stone I have now I bought from BRM and it has been gooing good for many years without a hint of crack or craze. Much water has been dropped, dripped, sprayed on it. It has been worth it. I would never use tiles again.

Have fun. I did.  


mredwood's picture

How lucky for you. Now I am jealous. The ones I had were so thin the tears I shed were thicker. I have looked at home depot and lowes for years and never saw them and no one had ever seen them. They probably never went out on the floor. Maybe a special order. Your luck. Cooking from the bottom and the top everything has to bake wonderful.

Now I wonder why they don't make racks for the oven one solid baking stone. I would have paid extra. Maybe someday.

Happy baking