Disaster one

About five years and 300 batches ago, I moved from loaf tins for baking my bread to something called 'ceramic deep dish pizza stones', made in Taiwan and sold by Lakeland. The rims of which both contain the dough through its second rise and support the stainless steel mixing bowls which serve as lids.

Always rape seed oiled before use and just wiped after use, they had done very well until a week or so ago, when both loaves stuck and were damaged on the way out of the stones. Washed the stones.

Then yesterday, they stuck even harder and were, once again, damaged on the way out. On BH advice, rubbed down the inside of the stones with salt - a mild abrasive - and rinsed them. Maybe this will do the trick.

Otherwise we may have a problem, as while Lakeland knows all about the stones in question it also knows that they have long been discontinued. While the supplier of BH's pizza stone (to be found at reference 1), actually used for pizzas until quite recently, ceased trading in this country back in 2016. And while such stuff is available from ebay, you either get pre-owned or massive postage from the US, neither of which options appeals.

Let's hope that the salt treatment has worked.

Reference 1: https://www.pamperedchef.com/.