Stone (plate) for baking bread

I like on paper or Paclan or FrekenBok more. Nothing sticks.

My paper, which looks like "parchment", is made with a crust as a single whole, but is Paclan completely different?
Everyone: how does she look, there are no intelligible photos, just a mesh?

[Leon]

Leon, baking papers are all different. And they come with different impregnation, or spraying. Paclan hasn't tried it, and FrekenBok has shown herself to be very worthy, practically nothing sticks to it, even burnt sugar leaves well when it cools down a little. Look, when you are in the store, on the packaging and other manufacturers, for some enticing words, such as "silicone coating" or some other promises of non-sticking. Basically, this is true.

Ikra, and others, thank you)) So you look for such papers either in online stores, or in a g / m type OK?

[Leon]

Leon, Where do you live? In what city? By the way, sign in your profile so that you can see it - this will come in handy more than once when you ask about all sorts of things "where to buy, find, look, etc." People here are from different cities and countries, and our economic realities differ somewhat depending on the city and region.
Baking paper can be found in almost all chain stores, Pyaterochka, Dixie, Magnet, Ashan, Perekrestok, etc. It is different everywhere, by the way, maybe. Well, in all hardware stores there are. Just today I went into some small semi-basement, where everything is in a crowd - from nails to teapots, and there "Freken Bock" lies. I regretted that I didn't need it, I bought two rolls of some expensive silicone on both sides because of greed

Everything sticks to my Paclan. But I take it in a delicious store well, I really like it. Never anything.

Everything sticks to my Paclan.

Strange! I used it, nothing stuck! But now I can't find it, as soon as I see it, I'll buy it.

Who needs a stone, come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398037.new;topicseen#new

I bought some paper, at first I was delighted, then I looked at it better, I see nothing. It says "food parchment, grade P" looks almost the same as the one used. I won't even try, in the trash immediately. The paper should be silicone, that is, smooth, but this one is rough. Well at least not expensive bought, in the store "all for 38".

Fraken Bock is very good. Nothing sticks. "Paklan" is in and in Okey I saw. I use these two brands all the time. Never and nothing sticks. Can be used multiple times.

My first one was also stuck in bread, cut it out with a knife later, I don't remember the name, but it was some kind of yellowish-grayish, then I used long foil instead of paper, and then they told me to just change paper. I bought Freken Bock, she is so white, and everything is OK. I baked on it for a long time, then one day it ended and I went to ATB to buy it there. And she's not there, so I bought their branded VTSZ (Vygidna Tsina Zavzda), cheap, cheaper Freken, but also white and also beautiful on her, nothing stuck on her. I can run one piece of paper three times in the oven, and even then I don't throw it away, but throw it into the airfryer. If there is anything on the grill, then I put it on the bottom of the flask so that I can wash it less later.

How economical I am, but I didn't think of using paper 2-3 times

And I am not economical at all, only lazy. but I also use paper 2 times, occasionally 3.

Who needs a stone, come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398037.new;topicseen#new

Lyudmila, thanks for the information. I went and bought it. Fast, simple, polite. Now I will test. I will report on the results.

[Marina]

Marina, please share your impressions. I want it too, but I don’t dare

[marinastom]

marinastom, Marina, what a cool stone! And cool in size, not small. Did you take the rectangular one?

Yeah, one of these days he will reach me from a friend who helped me buy it, I will definitely unsubscribe.

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I bought two soapstone tiles back in August 🔗... Very happy. My oven is ancient and all the time before, the bottom burned, and the top remained pale. Now I enjoy baking. All problems are in the past.

[Tatyana]

Tatyana, do you put something under the bread? I bought myself a stone, baked bread and the bottom did not brown, but baked on paper

[Tatiana27]

Tatiana27How did you process the tiles before using them and then annealed them?

[Tatyana]

Tatiana27, And how did you process the tiles before using them and then calcined them?

I just washed the tile well, and then warmed it up in the oven for 2 hours at the maximum temperature. I don't get it out of the oven - I have them there all the time on the lowest rack. A baking sheet is above them, under the wire rack I put a container for steam. That is, I put a baking sheet for steam at the bottom of the oven, on the first level there is a grate with two plates, on the next level a baking sheet (I also don't get it out of the oven), where I put the baked goods. Before baking, I heat the oven for 40 minutes so that the heat is well distributed.

Tatyana, do you put something under the bread? I bought myself a stone, baked bread and the bottom did not brown, but baked on paper

I put the pastries on baking paper on a baking sheet.

[Tatyana]

Tatyana, I also have gas. oven, the bottom burns, but if there is a baking sheet with water at the bottom, then it will not burn like that. And I thought that the tile will solve all the problems and do not need water. And so

I used to burn with steam, and then not all baking with steam is done. And my top was badly blushed before, but now with tiles it is completely different. And steam is for a better rise of the dough and so that the crust is thinner.

[Tatyana]

Tatyana, do you put something under the bread? I bought myself a stone, baked bread and the bottom did not brown, but baked on paper

On my stone, the bottom of the bread is always lighter than the top.

On my stone, the bottom of the bread is always lighter than the top.

I just master the stone and thought on the contrary, as if it would not burn. The temperature was high. I still have a problem with the steam. The oven is small, I can't find a water container to fit underneath.

[Ludmila]

Ludmila, I put the frying pan.

Yes, it's understandable that a skillet. But my stove is small, I put the grate with a stone on the very bottom, the frying pan does not fit. And if you put the stone higher, I'm afraid the bread will burn

And if in a corner on a stone there is a container with water, a cup, or a pot, or a metal mug?

At the very bottom I put a container for steam, on the first rack there are tiles, then a baking sheet. Neither bread nor baked goods burn.

Yes, it's understandable that a skillet. But my stove is small, I put the grate with a stone on the very bottom, the frying pan does not fit. And if you put the stone higher, I'm afraid the bread will burn

Then from the sprayer spray into the oven more often.

And if in a corner on a stone there is a container with water, a cup, or a pot, or a metal mug?

Can i? I thought I only needed to put down

Then from the sprayer spray into the oven more often.

Sprinkle right on top of the bread? How often? That would suit me

I think you can, the main thing is to create steam in the chamber.

It is better to spray on the walls of the oven. Popshikay a couple of times before setting the bread (opened it - sprinkled it, closed it, waited a little, opened it - sprayed it again, closed it after a couple of minutes, put the baking on and sprinkle it again. Try to cover the bread with a container on top.

How often?

Lyudmila, as soon as the bread was dropped on the stone, quickly humidify the oven air and close it immediately. While the bread is rising, you cannot open the oven, this is about the first 15 minutes.

Sprinkle right on top of the bread? How often? That would suit me

It is possible from below, under a stone. It is possible from above.
Even the top crust will be moisturized. Less chance of blowing the roof off.
I do this a lot. The end result doesn't suffer.
Only, in some recipes, where it is important to keep the flour powder and drawing on top, for example, in Como, I don't sprinkle it on the bread.

While the bread is rising, you cannot open the oven, this is about the first 15 minutes.

The stone does not allow the temperature to drop much, so I sometimes spray during these 15 minutes.
The rise does not suffer.

Then from the sprayer spray into the oven more often.

It is possible from below, under a stone. It is possible from above.

Will the stone burst? I already had a sad precedent with a stone made by a potter. I sprinkled on paper with dough in a preheated oven and it cracked. I'm afraid now.
Or have I misunderstood? Is it under the stone at the bottom of the oven?

Well, I have a distance of 15 centimeters under the stone, I just spray there and that's it, probably more to the bottom.
And from above ... I don't sprinkle the stone itself, of course. Higher.

And if the oven is small? And if you raise a stone higher, then there is nowhere for bread to rise? I think that there is only glass on the table a mug in a corner on a stone will help)))))

And if the oven is small? And if you raise a stone higher, then there is nowhere for bread to rise? I think that there is only glass on the table a mug in a corner on a stone will help)))))

Here is my story. I'll try to attach something. Thanks everyone for the advice

And if the oven is small?

Here is my story.

How much space do you have under the stone?
Even the baking sheet won't fit? So that you put it right on the bottom of the oven.

How much space do you have under the stone?
Even the baking sheet won't fit? So that you put it right on the bottom of the oven.

When I baked without a stone, on a baking sheet, I put it higher and a frying pan was placed below. But with a stone, you still get bread closer to the top of the oven and I'm afraid that it will burn. Next time I'll make the temperature lower.

Maybe there will at least fit a saucer?

Yes, I already put the metal lid on the can, but I think it is small. The dough is poured out on one side in the bread. In general, you have to think

Isn't there a Soviet metal mug? I still meet these in household shops. It is only necessary to set it early so that the water boils.

[I will retreat from the stone]

Girls and Boys, let me give you little advice - for those who want and cannot buy a stone - a little I will retreat from the stone - in my gas oven, a mixture of masonry clay-fireclay heat-resistant for heated surfaces is poured into the old pan

Clay-fireclay mixture (masonry mixture) is an ideal mortar for laying a stove or fireplace. It contains only environmentally friendly components: kaolin clay, kaolin chamotte, sand.

The masonry mixture has a number of distinctive properties:

heat-resistant,
environmentally friendly,
highly plastic dry mix,
easy to apply and level,
retains its properties when heated to +1300 C.

the pan lies on the bottom of the oven and the mixture does not allow the bottom of the baking to burn, until this For several years, the mixture was filled with ordinary sand, So, for those who dream of having an environmentally friendly material and super-cheap (I bought a 5 kg bag for 60 rubles in a hardware store), I think this can be an alternative, at least temporary. this mixture can simply be poured dry into any a convenient and suitable container, cover with a Teflon sheet and here it is = nearly stone, there are many analogues of stone here, or you can mold a stone in the same container by adding water.

The term of use of the mixture is not limited. The mixture retains its properties after freezing and thawing, getting wet and drying.

Here. Do not throw stone fragments at me, judging by the theme, if something goes wrong

I used to have coarse (rock) salt in a thick layer in the oven on a baking sheet that stood on the lower level. My mother-in-law has been making baked goods all her life. Now I understand that it was a "mound" instead of a stone. But I removed it, this construction was interfering with me ... But without anything, the baking still burns. Therefore, I still put an empty baking sheet sometimes at the bottom .... And now I have read a lot in Temka, and I think I need to buy a stone!

Do not even doubt it. The result will delight you.

Oh, boys and girls, I can not help but boast - I became the happy owner of the long-awaited stone! I chose for a long time, all the time something was stopping and interfering, and then (finally!) It went like clockwork! Also with a gift (a trifle, but nice). So, take to your ranks!

[Irina]

Irina, Congratulations. A stone came to me with a gift too