A baking stone is a thin, flat stone that is used much like a cookie sheet. It holds pizzas, scones, cookies and other baked goods and absorbs extra moisture from the products. A baking stone holds and radiates heat very productively, so it should be preheated before using. When you preheat your stone, the thin ceramic (or other stone substance) will retain any heat it gains from a preheated oven and improve the texture of finished baked goods. Baking stones mimic the effects of masonry ovens, wood-fired ovens or brick ovens, which all produce baked goods with crisp crusts without burning the final products. Baking stones give baked goods an ideal texture, a fine crumb and a crisp crust. Since baking stones distribute heat evenly, they also work to absorb moisture from baked goods that are too wet, but they won't dry out a finished product. Baking stones can be made of clay, marble, ceramic or other stone-like materials, and they may be purchased glazed or unglazed. The Fresh Loaf: Use a Baking Stone Sourdough Home: Baking Stones - What Are They and Why Should I Use Them?Preheating
Masonry Oven
Texture
Moisture
Materials
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