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Baking Stone Replacements for Wet Dough

SarahKC | Feb 23, 2008 09:37 AM

Hi there Home Cookers --

I just got the bread book, Artisan Bread in Five Minutes a Day. Many recipes (including rye bread. A complete necessity for a NY transplant to CA) call for a baking stone. We've read that fire bricks or terra cotta tiles do a nice if not better job. But I'm concerned because the dough is so wet.

Thoughts? Opinions? Commentary?

-- Sarah

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