Alenka212
I have a somewhat strange question. A baking stone has settled in the oven. I don't want to pull it out. Is it possible to print something not grain on it? For example, muffins in silicone molds or a berry cake?
Do you need a long warm-up or a regular one?
SvetaI
Alenka212, you can bake anything you want on it, but ... it takes a long time to warm up, otherwise the bottom of the products will be pale. And you need to take into account the inertia of the stone - if you reduce the temperature in the oven during the baking process, then the heated stone will still be hot.
Alenka212
Svetlana, Thank you! I experimented yesterday. Yeast pie with berries was planned. And in front of him the muffins were baked. Wrong is not ideal, but the first pancake is not quite lumpy (the filling in the pie is watery)
Someone here correctly wrote that it is better to cook several dishes with a stone.
venera19
Quote: Alyonka212
Is it possible to print something not grain on it? For example, muffins in silicone molds or a berry cake?
Do you need a long warm-up or a regular one?

I bake everything on stone as usual, biscuits and casseroles and meat dishes. But since the heating of the stone is needed for a long time, I timed other pastries or dishes with bread. That is, if I bake bread, then before or after I can also other dishes, the stone will already be warmed up. If I don't plan bread, then I take out the stone. I see no reason to heat it for simple casseroles or cookies.
Everything works out great both on stone and without stone. But the bread and rolls are certainly much more luxurious with a stone. And, I also like pizza and Ossetian pies on a stone.
Alenka212
Anna, Thank you.
Irina F
Well, I, karoch, am a good lazy person, so I don't pull out the stone from the word at all)
So I bake all the biscuits, and the caps, and the casseroles and everything else)
The only thing is, when you need to put two baking sheets, I pull out the stone, well, here I have to
Ikra
I also hardly ever pull out a stone. True, I have a clay layer, and it heats up faster than chamotte or the stone itself. The only thing when I put something that can sprinkle or boil over, I cover it with foil. And so, it seems to me, it just evens out the temperature in the oven and protects the bottom of baked goods, casseroles, and other things from burning.

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