Having broken many baking stones during the baking process (steam, stone and heat not being a good combination!) it was a revelation to come across baking steels. Being totally indestructible as they are not phased by steam and heat, a baking steel is also optimal for baking because metal conducts heat better than stone and stores more heat per unit volume than stone – both key characteristics to creating a fantastic sourdough loaf and a pizza that turns out light and crisp. We also use them like griddles on top of our gas stoves. The thickness of our steels (6mm) makes them particularly outstanding compared to other steels which tend to be thinner and can therefore not store as much heat.
This round baking steel is 32cm in diameter and 6mm thick and weighs 3.7 kg.
I use these steels on our sourdough workshops for baking our breads and sourdough pizzas. You will never go back to using a baking stone once you have tried a steel.
For shipping to destinations other than mainland UK, please get in touch for a quote.