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 cooks up both light and crisp. This baking steel is 30cm x 30cm, 6mm thick and weighs just over 4kg. We use these steels on Wild Baker 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.