Comments on: Baking Pizza Stones http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 20 Nov 2009 20:48:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Breadtopia http://www.breadtopia.com/baking-pizza-stones/#comment-37805 Breadtopia Thu, 17 Sep 2009 01:04:27 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-37805 Hi Claude, They can be shipped from here but they have to go by UPS and the cost would be high. If you want a quote, use the "Contact" link at the top of the page and tell us which size stone you want and your province and postal code. Hi Claude,

They can be shipped from here but they have to go by UPS and the cost would be high. If you want a quote, use the “Contact” link at the top of the page and tell us which size stone you want and your province and postal code.

]]> By: Claude http://www.breadtopia.com/baking-pizza-stones/#comment-37801 Claude Wed, 16 Sep 2009 23:11:01 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-37801 I am located in Quebec Canada. Do you know where I could buy Fibrament stone? I am located in Quebec Canada.
Do you know where I could buy Fibrament stone?

]]> By: Breadtopia http://www.breadtopia.com/baking-pizza-stones/#comment-37677 Breadtopia Sun, 13 Sep 2009 14:42:22 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-37677 Hi Francine, It doesn't matter which way you put the upper stone in. Injecting steam is fine. Most of these stones are sold to commercial bakeries many of which use stream injected ovens. You just don't want to create steam by spraying water directly on the hot stones. Hi Francine,

It doesn’t matter which way you put the upper stone in.

Injecting steam is fine. Most of these stones are sold to commercial bakeries many of which use stream injected ovens. You just don’t want to create steam by spraying water directly on the hot stones.

]]> By: Francine http://www.breadtopia.com/baking-pizza-stones/#comment-37670 Francine Sat, 12 Sep 2009 23:59:57 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-37670 I just purchased two 15"x 20" Fibrament stone's for use in an electric oven. I intend to use the lower stone only to cook on. The directions given says to bake on the rough side; smooth side down. My question is this; would I place the stone on the upper shelf rough side down, so that I would be baking my bread or pizza between the two rough stones. Also, can I inject steam into the oven between the Fibrament stone's using a steamer, or would this harm the stones. Thank you for your response, Francine I just purchased two 15″x 20″ Fibrament stone’s for use in an electric oven. I intend to use the lower stone only to cook on. The directions given says to bake on the rough side; smooth side down. My question is this; would I place the stone on the upper shelf rough side down, so that I would be baking my bread or pizza between the two rough stones. Also, can I inject steam into the oven between the Fibrament stone’s using a steamer, or would this harm the stones.

Thank you for your response,
Francine

]]> By: Breadtopia http://www.breadtopia.com/baking-pizza-stones/#comment-37423 Breadtopia Mon, 31 Aug 2009 01:51:09 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-37423 There are many different styles of gas grills with infrared burners. Some have infrared burners on the side, below and above the grill. The baking stone can not be placed directly on the infrared burner. The key with BBQ grills is keeping the flame from coming in direct contact with the baking stone. There are many different styles of gas grills with infrared burners. Some have infrared burners on the side, below and above the grill. The baking stone can not be placed directly on the infrared burner. The key with BBQ grills is keeping the flame from coming in direct contact with the baking stone.

]]> By: Mike http://www.breadtopia.com/baking-pizza-stones/#comment-37414 Mike Sun, 30 Aug 2009 09:26:48 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-37414 I have a gas grill with an infrared burner, is there anything I should do or not do with the Fibrament stone when using it over the infrared burner? Thanks in advance, Mike I have a gas grill with an infrared burner, is there anything I should do or not do with the Fibrament stone when using it over the infrared burner?

Thanks in advance,
Mike

]]> By: Breadtopia http://www.breadtopia.com/baking-pizza-stones/#comment-34966 Breadtopia Sat, 18 Apr 2009 17:54:16 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-34966 Water in the skillet is fine and steam won't hurt the stone any. You just don't want to toss water directly on the stone. Water in the skillet is fine and steam won’t hurt the stone any. You just don’t want to toss water directly on the stone.

]]> By: Audrey Clark http://www.breadtopia.com/baking-pizza-stones/#comment-34961 Audrey Clark Sat, 18 Apr 2009 16:44:53 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-34961 I like to introduce steam into the oven during the first 5 minutes of baking. I usually throw water on the floor of the oven as we like a very chewy crust. As of late, I have been using a method of placing a cast iron skillet on the lower rack when I turn on the oven, thus allowing it to heat up with the baking stone. Then hot water is poured into the skillet when the bread is placed in the oven to produce the necessary steam. The Fibrament stone dierctions are very specific about not getting water on the stone. My question is will the introduced steam affect the Fibrament stone? BTW, I have an electric oven and have been throwing the water on the floor for a long time with no problems. I know this si nto recommended. I like to introduce steam into the oven during the first 5 minutes of baking. I usually throw water on the floor of the oven as we like a very chewy crust. As of late, I have been using a method of placing a cast iron skillet on the lower rack when I turn on the oven, thus allowing it to heat up with the baking stone. Then hot water is poured into the skillet when the bread is placed in the oven to produce the necessary steam. The Fibrament stone dierctions are very specific about not getting water on the stone. My question is will the introduced steam affect the Fibrament stone? BTW, I have an electric oven and have been throwing the water on the floor for a long time with no problems. I know this si nto recommended.

]]> By: Chuck http://www.breadtopia.com/baking-pizza-stones/#comment-32118 Chuck Thu, 20 Nov 2008 18:56:54 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-32118 Finally solved the problem of the second stone - I have Fibrament in the top oven and Villaware in bottom oven. Since I wanted to add mass to the oven to further stabilize temperature, I found some 1/2" slate tiles at Home Depot and when our tile man wasn't looking, cut them into chunks to fit in under the bottom element in both ovens. Certainly not a pretty thing but they work. I would love to have a stone oven but that's just on a wish list. My ovens bake pretty well and hold temperature nicely. Finally solved the problem of the second stone – I have Fibrament in the top oven and Villaware in bottom oven. Since I wanted to add mass to the oven to further stabilize temperature, I found some 1/2″ slate tiles at Home Depot and when our tile man wasn’t looking, cut them into chunks to fit in under the bottom element in both ovens. Certainly not a pretty thing but they work. I would love to have a stone oven but that’s just on a wish list. My ovens bake pretty well and hold temperature nicely.

]]> By: Breadtopia http://www.breadtopia.com/baking-pizza-stones/#comment-32115 Breadtopia Thu, 20 Nov 2008 15:51:30 +0000 http://www.breadtopia.com/baking-pizza-stones/#comment-32115 Hi Manfred, The main advantage of an additional (top) stone is to help minimize a drop in oven temperature when the oven door is opened. Commercial ovens and especially commercial pizza ovens, whose oven doors are opened and closed frequently, get a lot of value from this. Since the Fibrament stones are kinda pricey, I suggest going with a Fibrament for the bottom stone where the bread/pizza rests and, if you want to add additional thermal mass to your oven, go with several inexpensive quarry tiles on the top rack. The kind of tiles that I hear are readily available at home improvement stores for a few bucks. And now the short answer to your question: no. Hi Manfred,

The main advantage of an additional (top) stone is to help minimize a drop in oven temperature when the oven door is opened. Commercial ovens and especially commercial pizza ovens, whose oven doors are opened and closed frequently, get a lot of value from this.

Since the Fibrament stones are kinda pricey, I suggest going with a Fibrament for the bottom stone where the bread/pizza rests and, if you want to add additional thermal mass to your oven, go with several inexpensive quarry tiles on the top rack. The kind of tiles that I hear are readily available at home improvement stores for a few bucks.

And now the short answer to your question: no.

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