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Baking stones, Part 3 – Transferring Risen Bread To The Tiles, Safely This page discusses how to get a fully risen, and therefore fragile, loaf of free-form bread onto the hot baking tiles without deflating the loaf of bread. There are a number of ways of doing this. To start with, I suggest using a …
Baking stones, Part 1 What are they and why should I use them? Since I put this page together, a number of people have asked me if I sell any of the merchandise mentioned on this page. Sorry, no. All I am selling at this time is my cookbooks in Mike’s Bread Shoppe. We used …