The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baking tiles/stones/ slates etc

qahtan's picture

Baking tiles/stones/ slates etc


 Is it a good idea to lay tiles, or have slate etc cut to fit your oven, or am I

 missing some thing here, surely some thing that fits the oven shelf will stop the heat from circulating.

                           ???????????? qahtan

Floydm's picture

I've always heard that tiles you put on a rack should have an inch or two of space around the edges, for exactly that reason: air circulation.

Darkstar's picture

I have a fibrament stone and dispite having enough clearance around the edges I find that things take longer to bake if I don't remove the stone.


Ever since I got it my (don't judge) frozen thin-crust pizza crust won't get crisp.


I baked an apple crisp last week that required 50 more degrees and an additonal 20 minutes to cook through and crisp the crumble crust with the stone in the oven.