Kenneth wrote:
> On Thu, 6 Jan 2005 17:05:20 -0700, Eric Jorgensen
> > wrote:
>
> >On 6 Jan 2005 15:07:13 -0800
> >"Peter" > wrote:
> >
> >> Hi
> >>
> >> I'm shopping around for a good baking stone for making bread. I'v
found
> >> several types, made from ceramics, marble, limestone, granite;
someone
> >> even suggested cast iron
> >>
> >> What's your experience from these types?
> >
> >
> > www.bakingstone.com sells what is supposed to be the elite stone.
I
> >don't have one yet. More of a concrete than any of the above.
>
> Hello again,
>
> "Supposed" by whom...? <g>
>
> At only 3/4" thick they can't possibly have sufficient mass
> to really do the job.
>
> For years, I used a piece of soapstone that fit the bottom
> of my oven. The stone was 2" thick, and weighed about 80
> pounds. It took more than an hour to bring it up to baking
> temperature.
>
> The whole idea of a baking stone is to increase the heated
> mass. Then, when the (relatively) cool dough is put in the
> oven, the mass of heated material radiates its heat to the
> dough. That makes for better pizza, bread crusts, etc.
>
Hi again!

Many thanks for the info, Kenneth! I'll see what I can find!