Wipe away the flour residue from the cooled(!) stone with a dry cloth. Stubborn residues can be carefully scraped off with a knife or rubbed off with a scouring sponge (dry or at most slightly damp). Only clean the stone when damp, never wet, and never place it in water, as otherwise it will absorb water and may be damaged the next time it is heated. The stone must be dry before the next use to avoid cracks. The baking stone is a natural product, so after repeated use, dark spots may appear due to burnt-on dough or topping residues. This does not affect the functionality of the stone in any way. Also wipe the wooden shovel dry first and then with a damp cloth if necessary. Never place in water or clean under running water, as this can warp the wood.
PS 16 - How should the stone be cleaned?
