With all edges neatly bevelled, the ultimate in baking stones, made from granite, so really tough and 3cm thick which means that it will hold a lot of heat (especially compared to the thin pizza stones). This is ideal for baking bread as the heat in the stone improves the loaf's oven spring or bottom-heat helps produce a great oven spring to the loaf.
Note: this is a slight second. It may have mason's marker pen on the reverse, have a superficial scratch on the top surface or have a small chip missing from a corner.
Baking stones should be placed into a cold oven and allowed to warm with the oven, and to cool in the oven after baking, to avoid shocking the stone: good advice for all baking stones.