FibraMent Oven Baking Stones

$93.00$129.00

Please allow 3-4 business days for the stones to ship

Ships only within 48 contiguous US states.

Made in USA

Available in 3 Sizes

Very Important: Before ordering, be sure to measure the inside of your oven for the proper size stone. Allow at least one inch space on each side of the stone for adequate air flow.

Also note: Due to the inherent nature of the raw materials used in FibraMent, the edges may have some small chips. These areas do not affect the baking properties of FibraMent.

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(13 customer reviews)

The Secret is in the Stone

Available in two models:

  • Rectangular for use in oven (pictured above).  The pull down menu above lists each size and its corresponding price.
  • Round with aluminum flame diverter for use in outdoor grill (two sizes). Click here for grilling stones.

FibraMent baking stones are the next best thing to a wood fired hearth oven for your breads and pizzas. Their high thermal mass and even heat transfer properties cannot be equaled with lighter, lesser quality pizza stones.

These are premium 3/4 inch thick stones with quick heat up and excellent heat retention and heat transfer properties to produce superior results. They carry a 10 year warranty.

While more expensive up front, you may be dollars ahead in the long run with a FibraMent stone, given its durability and factoring in the propensity of cheaper stones to break after a relatively short time.

The fact that commercial bakers are the biggest customers of FibraMent baking stones says a lot about their quality and worth.

Very Important: Before ordering, be sure to measure the inside of your oven for the proper size stone. Allow at least one inch space on each side of the stone for adequate air flow.

Also note: Due to the inherent nature of the raw materials used in FibraMent, the edges may have some small chips. These areas do not affect the baking properties of FibraMent.

For more information on these baking stones, please visit this FibraMent Information Page.

FibraMent Oven Baking Stones

  1. Matthew Pietura (verified owner)

    I enjoy having this stone a lot. It really helps keep my cheaper oven at a consistent temperature (I’ve monitored it with an oven thermometer to check). A little sticky, but I don’t know that I’ve ever been able to season it properly, even with cooking directly on it. I use polenta on top now anyways and haven’t had a problem since. Large, thick, everything you could want from a baking stone. I did not seem to need to break mine in like other reviewers but I might have just not noticed the smell others did (oops). But it arrived saying it was good to go right away and I felt it was.

  2. moynistan (verified owner)

    Regardless of what the instructions say, heat this bad boy up to 550 for an hour before you use it. It put out a bunch of steam and horrible off-gassing smells the first time I heated it up. That said, this thing is no joke. It immediately turned out some A+ pizza, and I’m sure it will be more than sufficient for any other baking adventures I embark upon.

  3. Gracie (verified owner)

    This was a great investment! If you are a first-time baking stone buyer, go for the larger stone. It will allow you to bake three bloomer loaves or 4-5 baguettes without crowding so you get even browning. Be sure to follow the directions and “season” the stone prior to use. There will be a slight odor but no big problem. This was the best price around for a 15X20 stone. The bottoms of my loaves are golden and crispy!

  4. eileen (verified owner)

    All I can say is, Wow, wow, wow”!!!! This baking stone is just beautiful and so much different than what I had. It’s very heavy but I think that is the hallmark of a great stone. I highly recommend this baking stone!!!!

  5. Joyfulparadise (verified owner)

    AMAZING STONE!!! A must if you’re serious about making awesome pizzas. I just used my stone received for a pizza party. It made the hugest differene in the world. Not exagerating. The pizza crust came outcrisp and not bready (like previous without the stone). For that reason it was worth every penny of the investment. Although i do wonder if other cheaper stones would have worked just as well. Oh well. Whatever. This one works like a champ! Just follow instructions concerning initial treating of stone before use starting with low temperature until the highest 550. Open all doors. After the first day your all good. Dont do this the day u have guests over. The strong smell will cause everyone to run from your house.

  6. debra wrobel (verified owner)

    I closed my retail bakery early this year – kept some small wholesale accounts and now bake from home. I was skeptical at first with these stones, I bake breads in hot ovens – 500 degrees for several hours. One stone did break early on (likely the result of the box being dropped by UPS). I had a replacement within one week. I use a Blodgett Convention oven. These stones are fantastic! I’ve had customers tell me the bread tastes even better (I previously baked in large decks ovens). I love these stones! I don’t have to spray the oven with water. The stones maintain moisture so when the oven door is opened once bread has baked, I have to stand back from the steam. They are worth every penny!

  7. Howard Hilde (verified owner)

    Very nice stone and I love having it. However, I bought it for making pizza and found that I prefer making pizza in my round La Cloche. So, had I knew what I know now I wouldn’t have bought the pizza stone for pizza, I would have just stuck with my La Croche.

  8. Sharlene Wiles

    I bought 2 stones for each of my ovens. The stone gives my bread dough a great crispy crust. And, I find that no matter what I bake on it, the results are great – evenly browned and baked to perfection.

  9. Linda Shafer (verified owner)

    Several years ago I purchased a small rectangular stone from a chef’s catalogue. I rarely took it out of my oven and for some odd reason it broke. Looking for an upgrade replacement, I settled on the Fibrament baking stone from Breadtopia. It arrived a few days ago, and I followed the pre-drying instructions yesterday. The instructions were clear and even came with a pre-drying schedule – I used a timer. 🙂 I baked a boule and a batard this morning – both sour rye with raisins and walnuts. I am so glad I invested in the Fibrament baking stone!

  10. Avner (verified owner)

    After years of trying to get the best possible results baking bread at home (weekend baker) I broke down and decided to shell the money and get a stone long enough for home-oven sized baguettes. The only thing I regret is not getting this stone sooner. The baguettes improved by about 50% regarding oven-spring, crumb and crust. The same recipe I used over and over for years yielded completely different results with this stone – Excellent! I also recommend opening the windows during the break-in period and the first few uses due to the strong smell, but it went away after the third bake. The stone seems to be well built and I hope it will last because I love it…

  11. Marcia Bauchle

    I love my 15×20 stone. I use the “Artisan Bread in 5 Minutes a Day” recipes and the bread that comes out of my oven is amazing! I grind my own grain and use 2/3 white whole wheat and 1/3 unbleached flour. The stone won’t break like some expensive chincy ones. It’s worth the money for sure.

  12. Michelle

    I purchased this stone 2 summers ago for use on my grill when making pizza’s. Other stones have cracked and broken over time but this stone has lasted. It cooks evenly and we enjoy our pizza party’s with crispy wonderful crusts. This is worth the price! I am currently buying one for a friend as a gift I love them so much.

  13. kevin

    I have one that covers most of the area of my oven and its great and provides more options for multiple load cooking. I leave it in the oven most of the time. Just scrap it and your good to go . Break it in with windows open because it smells bad on first heating.

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