Baking stone

A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt.^[1]^[2] Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first.^[3] Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food.^[4]^[5] A pizza stone is a baking stone designed for cooking pizza.

^ Bitterman, Mark (2010). Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Ten Speed Press. p. 271. ISBN 9781580082624.
^ Fowler, D.L.; Stratton, A. (2005). Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook. Simon & Schuster. p. 27. ISBN 978-0-7432-5058-0. Retrieved October 11, 2017.
^ Hitz, C. (2008). Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home. Quarry Books. p. 36. ISBN 978-1-61673-526-5. Retrieved October 11, 2017.
^ Orsini, G.; Orsini, J.E. (2007). Italian Baking Secrets. St. Martin's Press. p. 53. ISBN 978-0-312-35820-4. Retrieved October 12, 2017.
^ Cite error: The named reference Bridge Tibbetts 1991 was invoked but never defined (see the help page).

[1] Bitterman, Mark (2010). Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Ten Speed Press. p. 271. ISBN 9781580082624.

[Fowler_Stratton_2005_p._27-2] Fowler, D.L.; Stratton, A. (2005). Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook. Simon & Schuster. p. 27. ISBN 978-0-7432-5058-0. Retrieved October 11, 2017.

[Hitz_2008_p._36-3] Hitz, C. (2008). Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home. Quarry Books. p. 36. ISBN 978-1-61673-526-5. Retrieved October 11, 2017.

[Orsini_Orsini_2007_p._53-4] Orsini, G.; Orsini, J.E. (2007). Italian Baking Secrets. St. Martin's Press. p. 53. ISBN 978-0-312-35820-4. Retrieved October 12, 2017.

[Bridge_Tibbetts_1991-5] Cite error: The named reference Bridge Tibbetts 1991 was invoked but never defined (see the help page).

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