I am an advocate of stones in the oven to help stop the temp cycle most modern ovens have. I use granite slabs now.
But the oven stones like what you got work GREAT for lots of breads. Mmmm.
/johnny
By the way, another thing that my husband brought back from his trip to relatives was an injector-needle sort of thing, for infusing meat with marinade.
I recently saw a guy in Texas, on Youtube, showing how to inject with marinade before roasting or barbecue-ing meat.
Do you have any experience with that? I want to try it. When I find the man’s Youtube channel again, I’ll post it here.
-JT
Talk to me about granite stones. I have a bunch of granite bricks in the yard so may have to wash one off. What are the dimensions? Are they placed in the bottom or on a rack?