Recently I received a new piece of raw granite countertop that I am now using as a baking stone. The stone is 21x17 and 1 inch thick and it covers the entire floor of my gas oven. My oven heats from the bottom elements. I was using 4 bricks to hold up the stone to prevent the vents on the bottom from being blocked. I was also cooking on the glossy side of the stone, not the rough side.
The recipe i was using called to bake at 440F for 45 mins. Both loaves were delicious, but both were either very brown or black on the bottom.
Is it possible the stone was hotter than the temp of the oven? Was it too close to the bottom elements? What could have caused this? I finally get a good stone and now I got this going on :(