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  • From: paxamicus AT earthlink.net
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Bread oven
  • Date: Mon, 27 Oct 2008 15:36:23 -0400

Unglazed ceramic tile works well and is cheaper than the pizza stones you buy in box stores. I got it in little squares so I could cover the whole bottom and top rack of my oven in Virginia. That oven went up to 550, and if I turnt the convection on up to 600, and I never had any trouble with the tiles, until I accidentally put one down on the cook top which was still hot from something else, and it cracked in two pieces. Sadly, I left them in Virginia, so I bought the silly round pizza ones for twice as much (but still, under ten bucks each) in town.






On Oct 27, 2008, at 12:35 PM, Gene GeRue wrote:

I have baked on pizza stones for almost as long as I can remember
making the glorious pies. Yes, bread, too. As I raised the bake
temperature over the years the ones from Sassafras cracked apart. The
one here in the Phoenix oven is rectangular and was fired at a much
higher temperature so I can bake pizzas at five hundred degrees with
impunity.

Impunity is one of my favorite seasonings.


On Oct 27, 2008, at 7:50 AM, paxamicus AT earthlink.net wrote:

In the meantime, you could bake bread on pizza stones. I have three in
the oven, one on the top shelf, one on the bottom of the oven, one to
bake on. It's been useful and the results aren't bad.






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