Andy M. said:The EH pizza stones I've seen are glazed. The conventional wisdom is that pizza and bread stones should be unglazed.
Andy M. said:I wouldn't say that. I just mentioned one aspect of the stone's function. I'm not sure how much of an impact the glaze will have or if you would be displeased with the result.
Haven't you used it yet?
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?
Andy M. said:Not sure the leavening agent would make a difference in using the stone. It's the same as baking it on a sheet pan but is it "right" in your opinion? Were you hoping for a difference?
I don't know. I was hoping for a more brick oven taste
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.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?