Stone (plate) for baking bread

And who has what stones, who buys where?
I buy myself from lava stone, 30mm in an electric oven, for baking bread.
Advise what you should pay attention to when buying, so as not to be mistaken?

I'm not special. I bought it from fireclay clay. And I bake mainly in molds. So it turns out, for me a stone is not needed.

Good day! Found the stones of S. Pudov's store for sale. Thickness 2cm made of fireclay clay. Does anyone own this?

I have one. Not from the Pudov store, but 2 cm thick from fireclay clay.
I love. Wheat hearth bread rises perfectly and bakes evenly. Beautiful blush from below, nothing burns.
Of course, there are some peculiarities. Firstly, such a stone takes a long time to warm up. I put it in the oven for 1 hour at maximum heat - 250 degrees. Maybe this is too long, but I think that in less time it may not heat up properly, and the temperature of the hearth is very important in the first minutes of baking. Therefore, if gas or electricity bills are critical for you, choose a thinner stone.
Secondly, he does not like a sharp temperature drop. I put the stone in a cold oven and take it out after baking when it has cooled down to at least warm. Keep this in mind if you plan to put something else in the oven after the bread. We'll have to put it on a stone.
My first stone cracked when I pulled it out of the oven hot on the wire rack and placed it on the hob not quite evenly. True, I exploited it for a long time even when it was split, but then I replaced it.
I hope you find my review useful

[Svetlana]

Svetlana, Thank you. All in thought. They write that the production is Russia.

Girls, tell me! I bake sourdough bread not so long ago. I got a baking stone and for the second time I was disappointed: the bread is not baked from below. That is, the bottom is pale, soft. I had to turn the bread over and brown for 5 minutes. What is my mistake? The oven (electric) heats up only to 220 degrees, a stone 3 cm thick, warmed up in the oven for 1.5 hours

[Lyalya]

Lyalya, very thick stone and low oven temperature. I'm afraid that baking on a stone will not work with such a temperature ... The stone should be heated very strongly, not less than 250 degrees, and preferably hot.
I heat my stone 2 cm thick at 250 degrees for at least an hour. Then the bottom turns out like this:

If you have a large cast-iron pan, you can try baking bread on it (put upside down on the wire rack and heat for at least 40 minutes at maximum). Cast iron nevertheless heats up faster. If in this case the bottom is white, then there is definitely not enough heat in the oven.
And if the bottom turns out to be rosy, it means that just 1.5 hours for your stone to warm up is not enough, it takes longer.

sounds very logical, but I didn’t guess it. Thank you very much for your advice!

Related topics:

Is it possible to bake something else on a baking stone?