Obviously you can also use our PIZZA STONE ( 30 mm / 1.18 inches ) to bake bread.

Even better, is our special BREAD BAKING STONE either 40 mm / 1.57 inches
or 50 mm / 1.97 inches thick.

For this purpose the following explanation :
The pizza takes about 5 - 7 minutes to bake.
Compared with this, the time
to bake a loaf of bread is considerably longer.
For this reason,
it is an advantage when the stone
on which the bread is being baked
is able to store a lot of heat and
to emit this heat over a long period of time.

with a larger volume ( + 33 % or even + 66 % )
can accordingly store more heat, which
it emits over an even longer period of time.

Put the BREAD BAKING STONE onto the grate of the unheated oven.
Place the grate with the BREAD BAKING STONE on the bottom shelf of the oven.

Preheat the oven at the highest temperature setting
with lower and upper heater. If available use the convection setting.

After about 40 - 60 minutes,
depending on your oven's performance,
the BREAD BAKING STONE will have reached
the perfect temperature for baking.

Place a container with hot water
into the baking oven on an area
of the BREAD BAKING STONE not in use.
The water that evaporates will prevent
the crust of the bread becoming too dry.

         The loaf of bread shortly before the "inovening"

Now switch off the
convection setting and the upper heater.

If there is no possibility
for a separate use of the
lower and upper heater of your oven,
then leave both heaters switched on.

Place the bread dough
on the BAKER'S PEEL,
notch the top of the dough with a knife
and push it with a strong jolt
onto the hot BREAD BAKING STONE.

To start with, bake the bread for 10 minutes at a high temperature,
during these first 10 minutes, wet the loaf with water twice with the use of a brush or sprayer.
This will help keep the crust flexible for when it rises.

Subsequently, the temperature can be turned down to 180° - 200° C,
and the bread baked for a further 30 - 45 minutes depending on the size of the loaf.

When baking bread, it is very important
that the dough be rapidly and sufficiently heated during the first phase,
this is guaranteed with the use of a BREAD BAKING STONE !
The dough will rise rapidly after this, thus preventing the loaf becoming too flat and thin.

                                        Well - is that a loaf of bread ??

Immediately after removing
the loaf from the oven,
it must be wet with water
by brushing on or spraying for a final time.
This will provide the surface with a slight shine.

In this way, one can bake
a crusty stone-oven loaf of bread
at home with only a little effort.

Important :
Make a few attempts or "test runs"
in order to find out the perfect setting of your oven
and the appropriate baking time which best fits your personal taste.

Sprinkle a little regular or semolina flour onto the BREAD BAKING STONE and BAKER'S PEEL.
This will prevent the dough from sticking and your bread can be easily slid off.


Please notice :
The duration of the heating-up time exclusively depends on the performance of your oven.

Since we neither know your baking oven nor its condition and performance,
we can only state general standard values, which are:

For the PIZZA STONE ( 30 mm ) = 30 to 45 minutes.

For the BREAD BAKING STONE ( 40 mm ) = 40 to 60 minutes.




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