"Randall Nortman" > wrote in message
nk.net...
> [Crossposted to rec.food.equipment and rec.food.baking; followups
> redirected to rec.food.equipment only.]
>
> Yes, I've searched newsgroup archives, yes I've read all the arguments
> that unglazed quarry tiles are safe, and yes I've been baking directly
> on them for years and I'm still alive. But the time has come for my
> wife and I to see if we can pass our genes on to the next generation,
> and so we're being intentionally paranoid about food safety issues.
> From what I've read, the argument that they're safe seems to be that
> there's no evidence that they're not safe, and nobody has died or
> gotten sick or lost IQ points because of them (as far as we know), so
> there are more important things to worry about: they're innocent until
> proven guilty.
>

You could put your breads on parchment paper and put that on the tiles or
stones or other surface. I tend to do that so I don't have flour or semolina
or cornmeal all over the bottom of the oven and on the heating elements.
That gives you a barrier between the stones and the breads.

In Maggie Glezer's latest book she mentions that she frequently uses 2
baking sheets stacked together and heated in the oven as a surface for
putting her breads on. I would think that if you had two decent baking
sheets and preheated them, that would provide good bottom heat to the breads
which is basically what we are trying to do with the tiles/stones as I
understand it.

Ellen