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Old 06-08-2013, 01:36 PM   #11
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Join Date: Jun 2013
Location: San Diego CA
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The glaze permits it to be used for fish and other foods that would leave an after taste on unglazed stones.

the oil / residue wipes off pretty easily.

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Old 06-28-2013, 01:08 PM   #12
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Originally Posted by Siegal View Post
Yes. Once. Made Irish soda bread. To be honest not sure if it seemed different then when I baked on a sheet pan.... Maybe because it's not a yeast bread?
If the bakestone is glazed then it won't be much different from a sheet pan. The point of the un-glazed bakestone is that it absorbs a certain amount of moisture from the dough giving a crisper bottom crust.

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Old 06-30-2013, 08:01 AM   #13
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I dont have the brand you have...but I do have a pizza stone! Great thing!! I would becareful of adding too much flour though as it will burn. Better to use polenta (when making pizza - not sure about bread).

Only issue I have is cleaning the thing! Can't dishwasher it...not even suppose to get it wet due to cracking when next used. I have found a rough brush tends to clean it up well although you will still get staining due to leaking toppings!

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Old 06-30-2013, 08:16 AM   #14
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I leave my stone in the oven when I run the self-cleaning cycle. That turns the stuff stuck on the stone into ash that I can easily brush off.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-25-2014, 08:48 AM   #15
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I just got my Emile Henry in the mail last week, what a coincidence! So far I only baked Naan flatbreads, but they were delicious and yes, there is definitely a difference between a stone and sans stone - much crisper on the outside and softer on the inside, all around - not just the bottom. And a beautiful rise, too. ;) But I skipped the advice EH give in their leaflet and preheated the stone at max oven temperature. Then each flatbread load took 4-5 minutes to finish, comparing to 8-10 on a cookie sheet. I think it's a fine stone. Can't wait to make "real" bread with it. :)

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