10 Best Baking Stones for Bread
Unicook Rectangular Cordierite Baking Stone
A cookie sheet might be a better comparison for the size of this 15 × 12 inch rectangular stone. Though convenient for cookies, a pizza with a 12-inch width feels a bit sparse in comparison. There are many 12-inch-diameter frozen pizzas on the market, but homemade pizzas can be any dimension. Making my homemade pies smaller ensured that I wouldn’t have to worry about them slipping off the edge of the stone if my aim was less than perfect. The shape worked well for burger buns and oval or long loaves of bread.
As a whole, it’s a solid stone. It does its job well, and it’s small enough to store when not in use. Because it might fit in certain countertop ovens, that’s a plus. For those who require a smaller stone, this is a good option, although larger stones with greater useful space should also be considered.
Cuisinart CPS-013 Baking Stone
This Cuisinart baking stone is ideal for baking bread in loaf pans and circular loaf-type breads, such as artisanal loaves. This 13-inch convection oven is an excellent choice for tiny kitchens with limited space. The stone also comes with a stainless steel peel, pizza spinners, and a cutter for making pizza. With its cordierite construction and included peel, this baking stone is well-suited to bread baking despite its pizza-specific advertising.
Vescoware Baking Stone
Cordierite is used to make Vescoware’s pizza stone, which is a 15″x16″ rounded rectangle. Also included is a recipe e-book. This baking stone is the heaviest, weighing in at a whopping 10 pounds and measuring just over 4.5 inches thick. This thicker baking stone will require more time to heat up, but once it does, the heat will be retained for a longer period of time. It’s the heat of the oven spring that makes it possible. Crusty bread is best made on this baking stone, but it may also be used to bake any loaf you can think of.
Rocksheat Baking Stone
The Rocksheat pizza stone is available in a variety of shapes and sizes, including square, rectangular, and circular. No racks are necessary with this elegant baking stone, which has handles cut directly into the stone. Heavy duty hotpads will be required, however, because not all hotpads can withstand temperatures of 500 degrees Fahrenheit. This baking stone can be used to bake a wide variety of breads in a wide range of ovens, thanks to its wide range of possibilities.
How to Use a Baking Stone
A baking stone is simple to use.
- Make sure that the stone is on the center rack of your oven and that the oven is preheating to the proper temperature.
- Wait 20 minutes after the oven reaches temperature before placing the stone on top of it to finish heating.
- In order to bake, simply place your uncooked dough straight on the stone.
- Remove your food from the oven using a peel or broad spatula, allowing the stone to cool in the oven.
- Cool the meal on a wire rack if it needs to be refrigerated.
- Remove the stone from the oven when it is completely cooled.
Storing Your Baking Stone
When storing your baking stone, make sure it is totally dry before putting it away. In a drawer or cabinet, lay it out flat. If the surface will be in contact with other objects that could chip it, cover it with a towel or wrap it in one. Alternatively, you can keep your pizza stone in the oven and avoid having to move it. This is the safest technique to safeguard your stone unless you are regularly heating your oven to really high temperatures. On another rack, you can cook meals that don’t necessitate the use of a stone. However, if you utilize your oven’s self-cleaning mode, you should remove it.
Benefits of Using a Baking Stone
It is possible to bake more evenly thanks to the porous ceramic used in baking stones. Additionally, the stone’s porous nature allows it to pull moisture from whatever is sitting on it, resulting in a crisper crust. Crisp, chewy pizza crusts, focaccia bread, or even a chewy-crisp cookie can be made with this.