“I've used it a few times for baking bread. The first, which was a white, saw a spectacular improvement on other bakes. Good rise of the loaf just after placing it in the oven, good crumb structure, and a much crunchier crust. (I placed a small metal tray on the shelf below the loaf and added boiling water to it before closing the oven door, to add some oven spring, but I'd love to know if it's safe to spray the interior of the oven instead - i.e. no danger of damaging the stone?). I used the stone for a seeded loaf next and this, if anything, was even better--really tasty, and a crunchy, delicious crust. Small niggle: it is a faff getting the proved loaf from a tray directly onto the baking stone, and I think the wooden paddle/peel could be thinner at the business end, which would make things easier. I used semolina to reduce sticking, but it's a bit messy, as the grains fall onto the base of the oven, the kitchen floor, etc. I opted to place the baking tray onto the stone with the third bake, but I might go back to using semolina, as the crust and the flavour seems much better when you bake directly on the stone.”
