Finally the parcel containing my new pizza stone arrived! If you like baking as much as I do, one of these thick terracotta slabs is a really handy thing to have. They're pre-heated in the oven and, while baking bread, give off a nice bottom heat, resembling to a certain extent a brick oven.
According to most baking books, there are few materials that one could use as baking "floors" and I went through quite a few of them. I started baking using unglazed tiles as "standing" layer for my breads, but they moved too much around and I found that very wet dough tended to seep between them. I then bought my first pizza stone which, I didn't notice at first, had a little and very thin crack which soon became a big one and split the stone in two pieces :-(. Still, those few times I baked with it were enough to convert me to pizza stone. It took me a while to find a new one. In the meanwhile I used a baking sheet, turned upside down. This is quite OK. actually much better than I thought, and all the breads that appeared on this page were baked this way. Now I finally found someone selling pizza stones in Germany. Even better, it came with a handy wooden peel. Can't wait to try this out!!