Baking Stone, Lower AND Upper
I have a 3/4" Fibrament Baking Stone which has done well for my needs in my electric oven all these years. I was wondering if anyone has ever tried placing a second stone on a rack above the bread when baking. Resulting in a sandwich effect with a stone on the bottom to hold the bread and one above the bread, resulting in a stone heating chamber if you will? If so, what were the results on your bread baking?