Baking Stone for Bread, 15 x 12 in

No Dutch oven big enough for that batard? Bake it on a stone. A thick stone soaks up the oven's heat and gives it straight to the bottom of the loaf, for a crisp, even base on free-form breads, flatbreads and pizza.

What you get

• One rectangular cordierite baking stone, about 15 x 12 in, 0.6 in thick (about 7 lb)
• One plastic dough scraper

Good to know

• Heat-rated to 1450°F (787°C), per the maker, far beyond any home oven.
• Put the stone in a cold oven and let it heat up with the oven. Sudden temperature changes can crack it.
• Measure your oven before ordering: 15 x 12 in needs a standard-size rack.
• The stone will darken and stain with use. That is normal and does not affect baking.

Care

Let it cool fully in the oven. Scrape off stuck bits, wipe with a damp cloth and let it dry. No soap, no soaking, no dishwasher.