“Bought this as a Christmas present for a very keen cook and she was absolutely thrilled with it. Ordering was simple and delivery very good. Well done BakeryBits!”
“Bought this as a Christmas present for a very keen cook and she was absolutely thrilled with it. Ordering was simple and delivery very good. Well done BakeryBits!”
“Dear Sir The baking stone, well I am not too sure not being an expert, but, when I bake a Sourdough Loaf the upper crust is as hard as iron, when I tap the underside it sounds hollow right enough but not as hard as the top. And I put the oven on to Maximum for a full half hour before I bake the bread.”
“Dear Sir The baking stone, well I am not too sure not being an expert, but, when I bake a Sourdough Loaf the upper crust is as hard as iron, when I tap the underside it sounds hollow right enough but not as hard as the top. And I put the oven on to Maximum for a full half hour before I bake the bread.”
“Bought this as a present for my partner. It has revolutionised his bread ( and it wasn't bad to start with!). Great service, prompt delivery - I am delighted.”
“Bought this as a present for my partner. It has revolutionised his bread ( and it wasn't bad to start with!). Great service, prompt delivery - I am delighted.”
“If you want your loaf to get off to a good start once you put it in the oven, this is a must. It gives the dough that all important burst of heat from the bottom to give maximum spring. I was skeptical about the need for this but having used mine for many months, it's quite correct. Don't think a pizza stone will do the trick. They don't hold the heat in the same way this granite stone does. It always amazes me how long it stays warm long after the oven has been switched off. I use it for all forms of baking knowing that the base of whatever I am cooking will get a good dose of heat from the outset - great for cooking pastries etc. Beware, the stone is very heavy and care should be taken when placing and removing from the oven. I would suggest that, if you are considering buying one, buy a peel at the same time. They go together like Laurel and Hardy!”
“If you want your loaf to get off to a good start once you put it in the oven, this is a must. It gives the dough that all important burst of heat from the bottom to give maximum spring. I was skeptical about the need for this but having used mine for many months, it's quite correct. Don't think a pizza stone will do the trick. They don't hold the heat in the same way this granite stone does. It always amazes me how long it stays warm long after the oven has been switched off. I use it for all forms of baking knowing that the base of whatever I am cooking will get a good dose of heat from the outset - great for cooking pastries etc. Beware, the stone is very heavy and care should be taken when placing and removing from the oven. I would suggest that, if you are considering buying one, buy a peel at the same time. They go together like Laurel and Hardy!”
