I'm currently baking my bread on a 1/4" steel sheet. This gives great results, however with a 45 minute baking time the bottom of my bread is darker than I like, so I'm looking for a baking stone. More specifically in looking at the california pizza stone brand, but I don't know whether I should go for the 5/8" or 1" thick version. Would there be any difference at all if I only bake 1 loaf (approx 1kg) at a time? Recovery is not an issue. If the 1" would give me better oven spring and crumb, then I don't mind the extra weight and cost. At the same time, I don't want to go heavier and more expensive if there won't be any benefit.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...