Baking Stones
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
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