BREAD baking

[Susan Otcenas]

Here's the photo of my broken pizza stone.

I'm sure it was the bread that broke it. Basically, the cool-ish bread dough sucks the heat disproportionately out of the spot it sits on. Get a big enough temp difference and it will crack.

As I thought more about it , I realized that not only was this loaf cooler than the first time I baked (this loaf having only been out of the fridge for 45 minutes vs. 1.5 hours for the first batch), but also that I only made 1 loaf, instead of 2 the first time. The first 2 were larger and warmer, and would have cooled the stone less dramatically.

I've been emailing back and forth with Pampered Chef. I don't have any of my original purchase info, but it looks like they are going to make an exception for me and replace it.

Susan