October 4, 2014 - 11:50am
A question of stones
I recently saw a suggestion for two stones in an oven. One above and one below the bread. It also mentioned the possibility of baking on both at the same time. Has anyone here tried such an arrangement?
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I have used 2 for baking pizza, but the top stone was for residual heat to cook the toppings and reduce cooking times. It helped as far as time giving a brick oven type effect. I suppose the top stone could be used to cook on as well but with it so close to the top of my oven I feel whatever is up there would burn rather quickly. My .02
My stove heats from the bottom so I fear the top stone would not be as hot. So the brick oven effect would probably be the best use. I'm not sure if would improve steaming or not.
I have used 2 stones for some time now and I get a great crust and steam retention. I only bake on the top stone with a tray of rolls as my oven is not big enough to lower the top shelf enough to allow a loaf to fit.