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Thread: baking stone

  1. #1
    Senior Member Keith Neal's Avatar
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    baking stone

    I want to try the Filone bread recipe from the May issue of Saveur. It requires a baking stone, and I wondered if y'all have any recommendations for a stone for home use. Is this one satisfactory, or is there another one I should get?

    http://www.amazon.com/Old-Stone-Oven...s=baking+stone

    Thanks,

    Keith
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  2. #2
    Senior Member EdipisReks's Avatar
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    i have this one, and i've had great luck using it for bread and pizza. i wish it were a little thicker, but it still works great.

  3. #3
    Senior Member DeepCSweede's Avatar
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    This thread was addressed not too long ago..

    http://www.kitchenknifeforums.com/sh...highlight=kiln

  4. #4
    Senior Member Keith Neal's Avatar
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    Quote Originally Posted by DeepCSweede View Post
    This thread was addressed not too long ago..

    http://www.kitchenknifeforums.com/sh...highlight=kiln
    I missed that one. Thanks.
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  5. #5
    Senior Member DeepCSweede's Avatar
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    No problem. I really like Tom Grey's ceramic kiln suggestion - just haven't gotten around to ordering it yet.

  6. #6
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Keith Neal View Post
    I want to try the Filone bread recipe from the May issue of Saveur. It requires a baking stone, and I wondered if y'all have any recommendations for a stone for home use. Is this one satisfactory, or is there another one I should get?

    http://www.amazon.com/Old-Stone-Oven...s=baking+stone

    Thanks,

    Keith
    I have the 4444 pair same brand.
    http://www.amazon.com/Old-Stone-Oven...owViewpoints=0
    They work just fine for me in my BGE that being said. I am sure there are others equally good or better. I bought them because they fit my mini woo for egging pizza and indirect cooking.

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