We bake on stone
Baking on refractory stone is a traditional technique that significantly improves the quality of bread and focaccia. The refractory stone, thanks to its ability to retain and evenly distribute heat, allows for a crispy, golden-brown crust and a soft, well-developed crumb. This type of baking simulates the conditions of a wood-fired oven, offering professional results even in a home oven.
Advantages of Refractory Stone
One of the main advantages of refractory stone is its ability to absorb excess moisture from the dough, contributing to a better crispiness in the final product. Additionally, the uniform heat distribution promotes optimal rising during baking, resulting in well-aerated bread and focaccia that is soft but crispy at the base. This makes refractory stone particularly suitable not only for bread and focaccia but also for pizzas and other baked goods.
Tips for Using Refractory Stone
To achieve the best results, it is important to preheat the refractory stone in the oven for at least 30-45 minutes at a high temperature. This ensures that the stone reaches the optimal temperature to bake the dough quickly and effectively. It is also recommended to use an oven peel to slide the bread or the focaccia into the stone, avoiding temperature fluctuations that could affect the baking process.
