Why does nobody talk about using a pizza stone for sourdough baguettes?

I was struggling with a soft bottom crust on my baguettes for months until I tried preheating my baking stone for a full 90 minutes, which finally gave me that crisp, crackly finish I wanted from my home oven.

2 comments

2 Comments

stellat876d ago

Honestly, I wonder if the stone's thickness matters more than the preheat time.

faithb746d ago

Oh, the classic "oven not hot enough" surprise. I spent a year blaming my starter before I figured out my stone was basically just taking a warm nap. Now I turn that thing on with the oven and go do a whole other chore. It's like the stone needs a pep talk and a coffee before it'll actually work.