Baking Pizza Stones

(Eric) #1

Originally article:

Top Reasons Why Bakers Everywhere Use FibraMent baking stones: The FibraMent line of baking stones were developed by Illinios entrepreneur Mark O’Toole to meet the needs of professional bakers. Prior to FibraMent, bakers options were limited to ceramic and clay products that baked unevenly and cracked easily. FibraMent has become an industry standard for the…

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(eqe) #2

I am assuming that the round Fibrament baking stones (beveled) with flame diverter can be used on either side, but which side is recommended for cooking surface? Pictures on the web site show both! The small side is stone and the larger side has a kind of matte finish. Thanks!

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(Eric) #3

The wider, rougher, matte side goes up. It is the cooking surface.

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(ngatq) #4

Hi, can I use this baking stone to baking Country Sourdough Bread?

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(Eric) #5

Sure. It’s the same stone as their other ones, just round instead of rectangular.

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