tag:blogger.com,1999:blog-4342310444700273133.post9004312578893223931..comments2024-03-14T13:12:55.244+08:00Comments on Passionate About Baking: Classic French BreadPassionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4342310444700273133.post-32012963762884819572015-11-24T20:49:14.897+08:002015-11-24T20:49:14.897+08:00Can you suggest a baking stone that won't crac...Can you suggest a baking stone that won't crack or break when water hits it hot when steaming the bread. My son gave me two nice looking stones that he paid around $75 each that came with a big notice not to get water on them when they are hot as they will crack. That makes them sort of useless. I called the company to ask about wrapping the stone in foil or covering with parchment as you use by the picture. the answer was they didn't know if that would protect the stone or not but would advise against it. I heat the oven to 500 deg. and spray the complete inside before putting the bread in. Obviously, I can't do that with these stones. Please let me know if you answer this. Thanks, Curt tarheel1110@gmail.comAnonymoushttps://www.blogger.com/profile/14683670610821632554noreply@blogger.com