I put 6 old bricks in my oven overnight and my bread crust went from sad to bakery level

Lily Anderson · 2026-10-09T01:45:04.973602+00:00

I bake sourdough in a cheap electric oven from 1998 that loses heat the second I open the door, so my loaves always came out pale and soft. Two weeks ago I read an old farmhouse tip about heating bricks and just shoved 6 red bricks from my garden into the bottom rack at 500 degrees for 40 minutes. The first loaf after that had a crust so dark and crackly my husband asked if I bought it at the bakery in town. Turns out those bricks hold heat like a wood stove and radiate it right at the dough for the first 15 minutes, which is exactly when bread needs a big heat punch. I pulled the bricks out last Tuesday to clean the oven and the bread went right back to blah, so they are staying in there forever now. Total cost was zero dollars because the bricks were already stacked by my shed. Does anyone else keep bricks or stones in their oven, and do you leave them in for everything or just bread?

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I put 6 old bricks in my oven overnight and my bread crust went from sad to bakery level | Cottagecore Life Hacks - Hub Chatter