"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Mon 23 Oct 2006 09:25:03p, meant to say...
>
>>
>> Wayne Boatwright wrote:
>>> Anyone using one of these? I have to replace a broken pizza stone and
>>> wonder if the FibraMent is really an improvement over the average
>>> baking stone.
>>>
>>> --
>>> Wayne Boatwright
>>> __________________________________________________
>>>
>>> We are upping our standards... so up yours.
>>
>> Quik thought. Have been baking bread (including flat bread) daily for
>> over five years with steam and on a sandstone . The stone is sort the
>> sort widely sold as a baking stone for around $30, Williams Sanoma.
>>
>> When reading the FAQ's at Fibrament's website I was disatisfied with
>> their non-answer to the question whether Fibrament would absorb
>> moisture. They begged the question, responding that water would
>> evaporate at 500 degrees is no answer. One of the things porus
>> sandstone does is permit water vapor to leave the dough and enter the
>> stone. This aids in acheiving a crisper crust on the bottom of the
>> loaf/ pie. Apparantly the Fibrament is not porus. I will stick
>> with a porus stone. (The quary tile I have tried are not in the same
>> category as sandstone.)
>>
>> While on the subject of stones, an observation on rectangular vs
>> round. I have found it helped to have the retangular shape because
>> midway through baking the laof/pie can be moved to the other side of
>> the stone which will not have given its heat to the dough. This
>> provides better control of the loaf/pie bottom. A crisper crust.
>>
>> bon a petit
>>
>
> You raise a good point, Ray. One of the reasons I use a baking stone at
> all is to wick away moisture from the dough, especially for pizza, French
> bread, and rustic loaves. Bakings stones i've used in the past have been
> porous. hmm...
>
> --
> Wayne Boatwright @¿@¬
> _____________________
>
>
I agree. I have used a stone for years and thousands of pizzas.
The stone must be porous to absorb moisture from the dough.
The thick heavy stone retains more heat throughout the cooking period.
A thin wimpy stone loses heat and the surface temp. drops from the moment
the pizza
is placed on it.
Kent