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- Joined
- 6 Aug 2004
- Posts
- 2,304
- Location
- Norwich
Ok as promised, pics of my stone / peel 
From banneton straight onto peel (& slashed).
Onto the stone for baking (240 degrees for 10, 170 for remainder)
And done
Just a simple malted loaf, nothing fancy this time.
The stone is chuffing great, gives bread a better spring, but really comes into its own for pizza. Will take some pics next time I make some

From banneton straight onto peel (& slashed).

Onto the stone for baking (240 degrees for 10, 170 for remainder)

And done


The stone is chuffing great, gives bread a better spring, but really comes into its own for pizza. Will take some pics next time I make some
