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So I tried using my pizza stone for bread for the first time, and the bottom burned in like 10 minutes
I preheated the stone in my oven at 450 like I do for pizza, plopped my loaf on it, and the crust went from perfect to charcoal super fast. My kitchen smelled like a campfire. I guess bread needs less direct heat? Or maybe I should've put a pan of water underneath. What's the right way to use a baking stone for bread without ruining it?
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nina8341mo ago
Yeah that direct heat is brutal... @felix478 is onto something with the baking sheet shield. You gotta put something between the stone and the oven floor, like another rack or a sheet pan. I never go above 425 for bread on my stone, and I put it on the middle rack. The steam from a water pan below helps too, keeps the crust from setting too fast and burning.
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amy_lopez802mo ago
Did you put the stone on the bottom rack? I made that mistake once and the direct heat from the oven floor just scorched everything. In my experience, you need to put the stone on a middle rack and maybe even put a regular baking sheet on the rack below it. That sheet acts like a shield to block some of that intense bottom heat. It sounds weird but it really helps stop the burning. Your idea about a water pan could work too, since the steam changes how the heat moves around.
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