July 6, 2010 - 1:34pm
Fibrament - D Baking Stones
Does anyone use one of these in their kitchen oven? I am presently using unglazed tiles in the bottom of my oven and find them good...........but wonder if one of these would be a good investment. Should tiles be on the bottom rack and the upper rack too? Would that make for a better "brick oven"?
Any info would be appreciated.
Thanks..............Lyn
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This topic has been beat to death.
I'll do that, new to the site, sorry for the tedium.
I have been using my fibrament stone for over five years and even moved it 1000 miles. It does has a hair line crack though. I placed foil underneath it to prevent water from hitting it, thinking that the water would crack it if it splattered on it.
My stone on the second rack above my cast iron skellet. (Skillet is on the first rack.) I have an older electric stove with the heating element at the bottom. I have had no problems with mine and can get 3 1lb loaves, give or take, on it. I bought the tiles and found that I was always seperating them with my peel.
I appreciate your information. I have an electric wall oven that is only 24". I may get the smallest mat available and give it a try. I have elements both top and bottom. Once again Thanks!
I've been baking with mine for about a year now and like it. I have a newer gas oven with heat elements top and botton, and have the stone on the second shelf from the bottom. I have found that baguettes can burn on the bottom if I bake them directly on the stone, but rotating loaves from the next shelf up takes care of that. It does seem to cause the oven to take longer to heat up.
Your information is helpful. Having a gas range I'm sure is a plus in the art of breadmaking. I have a small wall oven but it does the trick. Again, thank you for taking the time to answer my question.