Charel Scheele's "Old World Breads" ((c) 1997, Crossing Press) has a very
practical solution for baking stones: giant flower pot saucers.
Granted, it may not be as elegant as a custom-cut tile or a stone from some
glam baking outfitter, but it is simple and effective.
The saucer should be big enough so that the sides of the dough do not touch
the sides of the saucer, only the bottom.
A 12" diameter saucer will be big enough for any recipe using 6 cups of
flour or less.
He advises against using glazed clay dishes because that loses the brick
oven effect. It's a golden crust thing.
To prepare your saucer:
1.) wash it and let it dry thoroughly.
2.) grease the inside with vegetable shortening (it spreads and is absorbed
more easily than oil).
3.) place the saucer in a cold oven and turn the oven to 250-degrees and
bake for 20 minutes.
4.) then increase the temperature to 350 and bake for another 20 minutes.
5.) increase the temp. to 450 and bake for another 20 minutes.
6.) turn the oven off and let the saucer cool in the oven for 2 hours.
7.) after the saucer's cooled, scrub it with hot water -- do not use soap.
Do not grease it again or it will lose its porosity.
Before each baking use, put the saucer in the cold oven 10 minutes before
use. Preheat the oven to 400. When it reaches 400, *carefully* remove the
saucer, sprinkle it liberally with cornmeal and place your round loaf in
it. Return saucer and dough to oven and bake until golden brown.
Pot's all, folks (pun intended).
Neal
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