Many bread recipes call for using a baking stone. Doing so somewhat mimics the effects of baking in a clay-lined oven--the bread will have a crisper crust, particularly the bottom crust. Stones also distribute heat more evenly than baking sheets.

Choosing Look for a stone that's made of thick, porous ceramic. The pores allow the stone to absorb heat; a thick stone shatters less easily than a thinner one and holds more heat.

Using Place the stone in the oven on the lowest rack, leaving a 2-inch space around all sides of the stone to allow the heat to circulate. Heat the stone for 25 minutes before baking the bread.

Wear After much use, a baking stone darkens and becomes harder. Although not necessary, you can clean it with a mixture of baking soda and water. Avoid using soap or detergent; the stone absorbs them and passes that taste to your breads.

Try using a stone to make Caramelized Onion Focaccia.