On Sun, 04 Jul 2004 17:55:03 GMT, "graham" > wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:
>>
>> >You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one
>breaks,
>> >it is easily replaced.
>> >Graham
>> >
>>
>> Howdy,
>>
>> Everything you have written is certainly correct, but...
>>
>> The tiles are not sufficiently massive to offer much benefit. The
>> whole idea of a stone is that it is a heat sink. It takes quite a
>> while to heat the stone to the appropriate temperature. Then, when the
>> dough is slid onto the stone, all that stored energy is liberated to
>> the dough. The tiles heat in a flash, and, as a result, have retained
>> little heat to liberate later.
>> All the best,
>> Kenneth
>
>I agree. However, IIRC, Alan (in alt.bread.recipes) has been using them
>successfully and that's why I suggested them. I would have thought that
>tiles would be OK for the odd pizza but not for multiple batches of bread.
>I use one of those expensive "pizza" stones for my bread baking - mainly
>because I couldn't be bothered, at the time, to chase around looking for an
>alternative. I thought of asking a potter friend to make me one - custom
>fitted to my oven - but there was the possibility that it would warp in the
>firing apparently.
>Graham
>
Hi Graham,

I now have a Bongard deck oven in my home. It is extremely massive.
For years I used the soapstone slab that I described. It also worked
extremely well. The test really is in the time it takes to heat up. If
it is minutes, there is really little benefit...

All the best,

--
Kenneth

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