I'm using fibrament and am very happy with it. It's a full 3/4 inch and is
big enough to hold two good-size free-formed loafs. Heat I find is very
even.
Al
----- Original Message -----
From: "Will" >
To: "Rec.Food.Sourdough" >
Sent: Monday, February 28, 2005 4:05 PM
Subject: Ovens for proofing and bread baking?


> On 2/28/05 2:56 PM, "Charles Perry" > wrote:
>
> > I forgot to mention the Hearthkit. It is a ceramic oven insert
> > that claims to mimic a stone oven. If it works, a Hearthkit in a
> > GE is a lot cheaper than a Wolf. I am a little leary of the thing
> > because of all the bread cook book authors that seemingly endorse
> > the contraption. However, I am still curious, as long as I could
> > satisfy the curiosity with somebody elses $200. Maybe someone
> > could buy one and report back the performance. The frugal folk
> > would appreciate it.
>
> While we're calling for testers. The fibrement people (link below) say
that
> 2 of their stones, placed top and bottom of oven, work better than a
> Hearthkit. A lot less money too.
>
> http://www.bakingstone.com/
>
> Will
>
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