make sure you get one without any finishing or chemicals on it. while not a direct substitute for a real baker’s oven, a pizza stone is a pretty good substitute for use in a typical kitchen. pizza stones can break if their temperature changes too fast, which is why the stones should be heated up gradually in the oven. i usually do the second and final dough-rising directly on the pizza stone while it’s sitting in a cold oven, that way i can simply flip the oven on when the dough reaches the proper size.
i typically cook my bread at between 425f – 450f. if i were to time it, 