I tried it and wasn't happy with the results - they imparted a taste to
the bread cooked directly on the stone -even with parchment paper.
Besides, it's probably necessary to have a very long burn-in period on
these quarry tiles which means empty oven at high temperature which
translates to money. Considering that a brand new baking stone can be
had from williams-sonoma for $31 with a lifetime guarantee it seems
like a waste of time -and even money- to go the quarry tile route.

Patrick


Shaun Ginsbourg wrote:
> Can you make your own baking stone?
>
> I read it is a quarry tile (unglazed clay). I suspect they are susceptable
> to breaking if they're not made properly.
>
> Does anyone know a reliable method or should I give up and buy one?