Bests & Worsts Reviews from Amazon

I've owned several of these stone bakers and I keep going back for more because my family sneaks them out of the kitchen whenever they can to keep for themselves. If you use it correctly, your bread will have a fantastic, crunchy crust and will cook evenly every time. As with all stoneware, the key to preventing dough from sticking to the baker is preheating. You need to place your baker (both top and bottom) into a COLD oven and then preheat it to 450-500 degrees F. This is also true for pizza stones and other stone bakers. When your dough is ready to bake and your baker is hot, remove it from the oven, reset the temperature to whatever your recipe calls for and either: 1. Toss a hearty handful of cornmeal into the bottom of the baker before transferring your dough into it (being VERY careful not to burn yourself - wear oven mitts), cover and bake. 2. Transfer your dough to the baker in a parchment sling. Then toss in a tablespoon of water, cover it, and bake the whole thing, parchment, dough, water and all. The steam in the baker will create a bread will be crispy and crusty, and it won't stick to the stone. This method works equally well for french baguettes, italian loaves and sourdough recipes.