A break baking stone gives you delicious warm breads just like your granny use to make. A stone was used traditionally by our ancestors for baking, after which wood fried ovens, clay ovens or the contemporary ones of today were invented. But none can beat the taste and smell of a bread or pizza baked in a baking stone. It is a natural stone surface that is portable and that can be used to bake goods. A natural stone surface is used so that it can absorb moisture from the dough and help to bake a crispy and evenly cooked crust. A bread baking stone is an ideal choice for foods made from dough that have a crispy texture and are also crunchy.
How is a Bread Baking Stone Used?
A bread baking stone can be used to bake loaves of bread or pizzas. These are also known as pizza stones. But, apart from these uses, it can be used for many other baking ventures. Baking bread on a stone yields exceptional results. You can get artisan breads that resemble the taste and texture of breads baked in a brick oven.
The bread baking stone has an ability to absorb heat and retain it inside. The high heat temperature the natural stone’s porous surface extracts moisture from the bread dough to make it very crunchy. But to make your bread baking stone ready for baking, you need to prep it first.
Types of Bread Baking Stone
These come in various types, each made from different materials such as marble, clay, firebrick and sometimes even from cast iron and steel. If you want a bread baking stone yielding very crisp crust.
A classic baking stone made from ceramic absorbs moisture while baking to give a crispy crust. But, if you do not handle it properly, the stone can break or crack as well. But a ceramic bread baking stone is most economical option.
A cordierite stone is more expensive than a ceramic stone, but it is very durable. It is a mineral used for handling extreme temperatures. You can easily heat it from a low temperature to a very high temperature without any risk of breaking it.
A cast iron option heats quickly, does not break and is also easier to clean. The models come with handles for better maneuvering as well.
A bread baking unit made from steel is relatively new. It radiates less heat than the ceramic or cordierite options, but they also achieve the highest temperatures. They are indestructible and hence much preferred today. A steel unit is free of risk of breaking but requires a little more maintenance as it needs to be seasoned regularly to prevent rusting.
So, choose your break baking stone according to your taste, maintenance and space preferences. If you love the crunch of the outer bread crust, then you should go in for a conventional ceramic or a natural stone unit.