Broke a stone once, bought a new one for our Jenn-Air built-in.
(gas-fired) The old stone's two fragments went on an upper
rack, the new one went into the lower rack. Breads improved.

Advice: don't fill your oven's steamer bowl with cold water
when it's sitting on your baking stone! Trust me on this.

Alex

On Sun, 07 Dec 2008 23:18:20 -0500, Moka Java
> wrote:

>
>That's a good idea. My stone is always in the oven for the stabilizing
>effect even when not baking.