Stone (plate) for baking bread

Mona, not really. In most cases, the incisions should be made precisely after proofing, before baking. Otherwise, they will simply blur too much and there will be no such disclosure during baking. And you just have to get used to doing them. And of course a quality tool is important.

That, it is clear that good. I bought the blades. for the third time I barely cut it. Only the first time it worked out fine. French blades. What do you use?

That, it is clear that good. I bought the blades. for the third time I barely cut it. Only the first time it worked out fine. French blades. What do you use?

Ordinary our "Sputnik". Lubricate with vegetable oil. But also, not the best option. And it doesn't always work out. Several times you have to go through the incision. I already, in my opinion, showed how professionals make incisions ?? At the end of the first post of the video: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170888.0

Tan, and accept my congratulations! Beautiful bread for you!
And about the cuts - you had such perfect cuts on the bar! This is just a role model! And if you cut it before proofing, everything will creep apart when the bread is raised and will be equal.
Try to do it with a knife - maybe you like it. A very sharp knife! I have a special large knife for these purposes, which I constantly ask to sharpen

Thank you Deep, I'll try it tomorrow. At least it would not crack when I put the dough on it at room temperature or I will puff the oven with water. I have so many fears now, I am so afraid of ruining the thing.
By the way, the cuts on the bar came out good, because this blade was used for the first time. And on the second loaf - already worse, and on the third bread, palyanitsa, in general, a quiet horror came out. Well, it's true, the dough is different for the loaf and palyanitsa, maybe I did not distance it right or something.
And you, you write, have a special knife for notches. This is a simple knife that you use only for this purpose or is there a special one. notch knife on sale? And after about how many uses do you sharpen it?

And I have a separate ceramic knife for cuts. I cut before baking _{how mistletoe taught}
I try not to cut anything else with this knife.
Tanya, look at the epicenter of the week 3 ago in sales I saw ceramic knives for something about 50 UAH.

I have the most ordinary knife. With a long blade.
Like this:


I have tried with blades - but they dull very quickly.
A knife is much more convenient. Just store it securely, otherwise everyone will cut a piece of sausage or bread for them
They don't sharpen very often. 10 times they can definitely make cuts.

And at the expense of the device for planting bread in the oven .. Bakers have always loaded bread into the oven directly from a wooden shovel. First, the bread from the basket was thrown onto a shovel sprinkled with flour, and immediately put into the oven.
For me, the role of a shovel is performed simply by a wide cutting board. I sprinkle flour to a minimum, so that it does not burn, but so that the bread can easily slip off. But, to be honest, skill is needed, of course. At first I couldn't do it. It was easier for me to pull it out under, throw the bread out of the bowl on it and put it back under the stove

For me, the role of a shovel is performed simply by a wide cutting board. I sprinkle flour to a minimum, so that it does not burn, but so that the bread can easily slip off. But, to be honest, skill is needed, of course. At first I couldn't do it. It was easier for me to pull it out under, throw the bread out of the bowl on it and put it back under the stove

I thought, maybe sprinkle with semolina, and not flour, maybe the bread can slide off easier.I also heard that the plate can be covered with a culinary film so that it is slippery.

I put baking paper on a regular plastic cutting board (it is thinner than wooden), sprinkle it with corn flour - it slides well.

I put baking paper on a regular plastic cutting board (it is thinner than wooden), sprinkle it with corn flour - it slides well.

Well, with paper or foil, and it flies with a bang, but I want to put bread on a stone without anything. Or do you mean that bread slips off the paper?

Yes, it crawls off paper well. I just bake on stone without anything.

[right]

And at the expense of the device for planting bread in the oven .. Bakers have always loaded bread into the oven directly from a wooden shovel. First, the bread from the basket was thrown onto a shovel sprinkled with flour, and right put in the oven.
For me, the role of a shovel is performed simply by a wide cutting board. I sprinkle flour to a minimum, so that it does not burn, but so that the bread can easily slip off. But, to be honest, skill is needed, of course. At first I couldn't do it. It was easier for me to pull it out under, throw the bread out of the bowl on it and put it back under the stove

right This is the key word, if immediately without hesitating, then the workpiece is easily dumped on the under. The dough does not have time to adhere to the board through flour, but here you really need skill, you gape a little - and that's it, the bread is crooked. At first I baked the bread like that, but I didn’t like that the oven gets dirty more than usual with flour, and therefore now I throw the bread from the basket onto baking paper and pull the paper with the bread blank onto the underside.

I think there can be no harm in a pizza plate. And this is not China, but a local manufacturer. Despite the fact that their dishes are not cheap, and if claims still begin, they will not survive in the market and they understand this very well.
I don’t know on foil, but on teflon baking paper + on a pallet - the bottom of the bread remains pale. But if with parchment paper for baking + on a pallet, then everything is fine. I don’t know why.

I got used to transferring the parchment to parchment on top of it with the help of a cutting board, I turn the bread from the basket, and then in one motion the bread is on the hearth and there is no excess flour in the oven, and the bottom bakes well with the parchment. I don't use foil.

Everything, take the firstborn, in the heat of the heat. I baked a lover for Romina and a bit of gag. She has water and milk there, I have whey and milk. Girls, well, how soft she came out. The crust is thin to the touch. Not oak, as it happens. And the smell! Made with the addition of ripe dough.


Either I guessed right with the products in the recipe, or such a palyanichka came from a plate of pizza in collaboration with my previous pallet. I have both of them stuffed into the oven. The plate is on top of it. Tomorrow he will leave as a gift to my guests, so we won't see the cut. And later today I will bake a loaf of bread. True, there was already a misfire at the kneading stage, so it might not be so rosy.

Oh, what a beauty! Congratulations! I believed in this plate ... and in you, of course

Well, how did my favorite behave during baking?

They all behaved well, did not indulge. That's why everything worked out. The pallet and the plate became friends.

[Deep]

Girls, here's the second episode. Everything is very successful! Thank you pallet and pizza plate. They are great. This time according to the recipe: Loaf of the times of stagnation. Also with ripe dough. Thank you Deep, she introduced me to him and taught me




I don’t know which one to cut for dinner with guests, and which one to give them home with me, this one or a morning cake? What do you think?

[Mona1]

Mona1 what beautiful loaves you have! A pleasure to watch! I'm very glad that everything went well with your pallet and plate

So, you, Ira, was one of the first who suggested to me a lot of important points about baking on the hearth, when I just came to this thread and still didn’t know how to bake in KhP. The oven was something inaccessible to me.It's so nice to know that the bread created by each of us carries the experience of people who helped make it so, a product of the collective mind, so to speak. And what an aura in a house where such living bread is baked, how happy we are, girls!

By the way, about the loaf. I just thought that over the past 10 days, this is the third loaf of this recipe. Those previous two were also great, but this one just surpassed them many times over. And what has changed? In the recipe - nothing, technology - too. Only one thing - those two baked on a pallet, and this one on a pallet + a plate on top. It turns out that everything is not in vain. And then at home, some did not understand why you need it, here there is a pallet and good bread on it. And all of a sudden I have to carry a plate of clay across Ukraine. By the way, I see a speck on her from grease on the bread. Yolk + a little milk. Apparently, when she threw off the bread, it got smeared somehow. Even though it was on the foil, but everything dripped past. I'm so sorry. I went to wash it right now after cooling down, but a dark speck remained. Well, sho, this is life. let's look not at spots, but at breads.

With the thought that once the bread is baked so wonderfully on the hearth, why not try to bake meringue, baked, I really liked the result. And since the meringue was so well baked, we must try to bake a biscuit, Under-is a miracle, he cured my gas oven Oh, how happy I am

[Tan,]

Tan, what a beauty! How beautiful it has risen! Chubby straight !!! I want to uuuu

Well, here's the promised cut of the loaf:

In general, in vain I was worried, the guests liked everything, they took with them everything that I baked, and the pastry, and the wheat-rye half left over from lunch and almost the entire loaf. A piece remained for us, and I took a picture of it.
In general, the bottom line is clear - a baking stone is a very necessary business. Who else doubts, do not hesitate, buy!

I baked exactly according to the recipe, only added 1 tablespoon of rye malt and did not pour vinegar (we do not like sour bread). Well, when I molded it by hand, I poured wheat flour so that it would not stick too much. It turns out that a bit of torment because of this has become more.
For proofing, I left on the board + paper, thickly sprinkled with corn flour, covered with a cake lid.

Preheated the oven to 250 degrees - this is my maximum. I transferred it to the pallet along with the paper - for the first time I didn't risk it without paper. Immediately after planting, I reduced the temperature to 220 degrees - 20 minutes, then set it to 190 degrees - baked for another 30-40 minutes.
A total of about an hour baked.

I made the incisions before planting in the oven, sprinkled with water and sprinkled cornmeal on top.
I love the cornmeal for sprinkling, it gives the bread a nice rustic look.

My oven is impeccable, so everything is baked great. I am afraid to sprinkle water into the oven after I read that the glass may break. Therefore, only the bread itself I sprinkle with baked goods.

I baked exactly according to the recipe, only added 1 tablespoon of rye malt and did not pour vinegar (we do not like sour bread). Well, when I molded it by hand, I added wheat flour so that it would not stick too much. It turns out that a bit of torment because of this has become more.
For proofing, I left on the board + paper, thickly sprinkled with corn flour, covered with a cake lid.

I understand that after kneading in HP, you immediately took it out, molded it and then baked it. Or he, after kneading in HP, first defended. I know, rye seems to be defended once.

I read the recipe to my husband and said that tomorrow I need to bake it. So I'll try.

I kneaded it in a bread maker and immediately pulled it out, put it in a bowl, I literally turn on the oven for 5-10 minutes at 50 degrees, turn it off and leave it with the lamp on, and put the dough in there for about an hour and a half. Then she put it on the table, formed a bun (as best she could) and left it to part. When it increased, I made cuts, sprinkled it, sprinkled it and began to bake.
Look: I got 1 teaspoon less liquid - no vinegar poured.
And the dry ingredient is more by 1 tablespoon - poured dry rye malt.Moreover, when she poured flour into it, it also increased a little due to this.
So this should be taken into account.

First try to bake for a full rate, for a rate a large loaf turns out. Suddenly you won't like it.

In the old oven, I also sprinkled, somehow I did not think about what might burst. And now the stove is new - I'm afraid for now.

[Monchik, Tanya]

Monchik, Tanya, the cut of the loaf is a lovely sight!

And today I baked bread on ripe dough from Viki, the first time I baked it and generally made ripe dough for the first time.

And the cut


Aroma - the head was spinning while baking. The crust deduces from me, or rather it practically does not come out. It is not possible to cut bread. How to make the crust thicker? The husband especially asks, a lover to crunch a crust.

All the same, my form is not a stone. Looks a bit thin. While I put the bread in the oven, and although it takes seconds, it has time to give up some of the heat. We need to look for a stone. Or tiles.

Viki went to put a thank you.

Here's my work on a pizza tray:


Not perfect, of course, but much better than an inverted baking sheet.

The recipe is the same, but the taste is heaven and earth!

Wow, not perfect, but it's just beauty!
The difference with the baking sheet is obvious, on the baking sheet the bottom is even, but here the edges are bent up.

Thank you girls !!! I'm just happy! How a fool sat by the stove for almost an hour while he was baking, she could not take her eyes off what was happening in the oven, especially when the edges began to rise! This happened 5 minutes after the start of baking (why not immediately?). During this time, the cuts had already "grabbed", and the bottom along the perimeter was undermined.
Well, how delicious it turned out! And the smell !!!

Here it is in my performance, lying next to the jam, baked on a pallet.

Vika, well, she's breaking up now, she did half the norm. But while kneading flour poured. A bit too much, perhaps hto knows him. I didn’t bake rye flour with such a large percentage, maybe I overdid it. And then she went her own way, so I think nothing good will come of it. There, the author in one of the posts described in detail how to do if the oven is baked in the oven. Leave it for half an hour after kneading, then in a bowl for 2 hours, then mold, then come back again, in general I did not understand anything. I just remember from somewhere that rye bread is not crumpled. And then a bunch of times he is disturbed. In general, right after the kneading, I pulled it out with wet hands, it is so sticky and viscous, dear mom. I poured corn flour into a plate, this sticky lump there, rolled it in this flour. now he is not linden, I liked it. She lined the basket with foil so that the dough in my new basket would not get stuck to death and put this bun in there. And put it in my yogurt maker. She turned it on through the thermostat by about 29-30 degrees and covered it with a cake lid that fit in size.
Sorry for the poor photo quality. It's a bit dark in our kitchen in the evening.

It has been worth it for almost 2 hours, it fits She turned on her stone to warm up, or rather, the stones in the oven.

It looks like we already need to bake, it came up well. I will hold my fists for you

Are you going to bake on foil? Or without anything on the stone?

Already 10 minutes are being baked. I bake on foil. But, for now, he somehow does not rise. Apparently, I poured too much flour, beat the poor man. The temperature was 200, after 10 minutes it reduced to 180. After 15 minutes, slow it down, maybe up to 165-170? and finally this bread is baked, otherwise there is no temperature probe, only a wooden skewer, but can you trust it in rye bread?

Thank you, Tanya, I have been looking at those baskets for a long time) Great idea! As I get a kneader, I will definitely buy a yogurt maker with a thermostat and a basket))

You know, I love to invent something that cannot be found in shops, but must be. Because of this my oval basket, and I bought a rectangular one for 1.3 kg of dough, it is finally healthy. They don't fit into a yogurt maker, of course. And all the time I am tormented where to stick them. I put it up on a cupboard in the kitchen and turn on the burners to keep it warm upstairs. So, this is the idea. I want to buy another thermostat and such things that are used when making warm heated floors. Make a box or drawer, even a kitchen one, which can be taken away for this case. Lay on the bottom of the heater, cover with plywood on top and put the sensor from the thermostat on the plywood. And then turn on the heaters through this thermostat. Set the temperature on it, which is optimal for proofing. But not now, I will not have time for a couple of months.

Tanya, I didn't even doubt it!
Maybe you just want too much from the look of rye bread? If there is porosity in the crumb)) and is baked normally, then the rye bread is a success !!
For example, I generally do not like fluffy rye-wheat breads, which are light and soft. Everything where less than 90% of rye flour is - I perceive it as a bun for tea and very rarely eat, or rather taste it) And heavy, coarse and rye is BREAD.
Well, so it's baked, not a wet crumb? Can you still take a picture of the cutter?

No, it is not wet, finely porous. It was necessary to throw more yeast. There was not enough sourdough, all this could not raise the bread as it should. Or the proofing was not enough. Okay, here's the cutter. And please, scold and tell about mistakes. If you praise, I won't believe it for anything.

And from above. My husband's feet, mind you, do not stare!

And now I tried it. It tastes like nothing, and not dry inside, it seems normal for humidity. The crust is thick and hard. It’s fried, maybe the cornmeal in which I rolled it generously.

The bread is normal. It seems to me that it has stood, too porous (spongy).
I was taller, while there were not so many holes.

Tanya, here is my yesterday's bread without yeast. 100% rye flour.
If the leaven is of high quality, then the yeast will only interfere! I do not like to bake rye bread with yeast - either bubbles, then stood, then exploded in the oven)))

From this bread is so bread - smooth, like an Easter egg. I will definitely try to do so. You just need to make a proofing bin. It won't work in my oven. 40 degrees is not done there. There is such a trick in it that even if you turn it on at the very minimum, the stove first heats up to a maximum above 250 degrees, and then itself decreases to the set desired temperature. And I have it even at the minimum thermostat value of at least 100 degrees. So nothing will come out with proofing in the oven.

Girls, WIKI, Deep, I will study and strive for such bread as yours. Well, this is my first black baby in the oven.

Girls, thanks, very nice
Tan, what if you just turn on the oven for 10 minutes, warm it up and turn it off? The temperature must be maintained for a long time. Moreover, 40 is not necessary. You know that 30 is the optimum for the test. I do 40 to have a margin. And then 40 is not needed.
And in general, I'll tell you a secret that when it was hot, I didn't turn on the oven at all and put it right on the table in the kitchen. And even in the hottest weather, our kitchen never gets higher than 26 degrees! And the bread rose perfectly!

So don't add yeast? Is it just that you have to spend less time? Immediately after the kneading, he parted for about 2 hours 15 minutes in a basket. During this time, it has increased by about 2.5 times, almost three times, maybe. And then she turned it over - he was so tall at once, but while she was cutting, I completely wilted.

He stood on your proofer, so wilted. Baked with steam?

I have my first stone in the form of a tray under a flower pot, so it is made of fireclay kiln clay. Thickness - about 1 cm. It was baked well, the bottom did not burn, as it was before. But recently I bought, as you know, a dish for pizza, it is made of red fired clay, without milk firing, so now those recipes that were very good on a fireclay tray are now just super good. This dish is about 6 mm thick, but, however, I put it on top of my chamotte tray.
Now, an important point: red clay is a natural material, and chamotte clay does not exist in nature. As I found out after the purchase, by googling, this is ordinary white clay (sometimes with a little added red, in which instead of sand (and it is added to the clay for the fortress of the product), chamotte is partially or completely added (that's what I didn't find, maybe you will look , if you're interested.) And besides that, something else has been added.For example, I found one of the compositions of chamotte clay:
White clay 47%, red clay 7%, chamotte 20%, chalk 8%, talc 2%, quartz 13%, kaolin 3%. This is all of a natural origin and chamotte clay is oven clay, that is, it must withstand the temperature and not emit harmful substances at the same time. But, the oven without parchment, right on it, I did not dare. For this, I also bought a dish made of red clay, especially since there was a bunch of safety certificates for their products on the site for various indicators.
Now, in terms of thickness, I would order at least 1 cm. Thicker ones will take longer to warm up, and if an electric oven, then this can be significant. Less than 1 cm - worrying about cracking all the time. I have 6 mm, but it lies on top of a chamotte pallet, which is 1 cm, so the total thickness is 1.5-1.6 cm. By the way, all this heats up to the desired temperature in 15-20 minutes.
Now for the milk roasting. I don't know if it gives strength to the product, but for its beauty, I would argue. Recently I was at the Pokut ceramics fair, where my pizza dish comes from. And I saw pots of milk roasting without it. Those that are dairy - all in dark specks here and there or in stripes of dark, so I wanted to wipe it so that it was clean. I asked the seller - are they dirty? He says: No, it's a milk roast. The pot is dipped in milk and immediately poured wet to burn. Where more milk is spilled, a drop hangs or drips, it is fried there and such specks are obtained. So I somehow didn't like such beauty. You can't see it in the oven anyway. So it makes sense to overpay for this milk roasting if it gives strength to the product, and if not, then why does it need extra spending.

[Tan]

Tan, I haven't finished reading your post yet, but have you seen this?

From Wikipedia, the free encyclopedia

Chamotte (fr. Chamotte) - refractory clay, kaolin, fired to the loss of plasticity, removal of chemically bound water and brought to a certain degree of sintering. This name also applies to other raw materials used for the production of refractories, fired before agglomeration, mixed with clay powders and stabilization of material properties.

Dictionary of Fine Arts
CHAMOT (French chamotte from chame - shell "sea acorn") - refractory coarse clay. The name arose from the resemblance to the shell of the mold used for making fireclay molds.

Here's what I read:

It is sometimes referred to simply as fired refractory clay.
However, chamotte is not a type of clay - it is a method of its preparation, which gives the mass special properties: reduction by 2-3 times, shrinkage of products, increase in dry strength, which makes it possible to increase the size of products without fear of their self-destruction, settling. Preparation of chamotte mass from refractory clay gives chamotte additional advantages. In addition to increasing the strength characteristics, fire resistance and fire resistance during high-temperature firing (1300-1350 *), all relatively volatile harmful substances are burned out, thus, only inert compounds remain in the product, which are absolutely harmless to humans, animals and plants.

Chamotte, I think, is stronger than red clay. The red bricks are very small to hit. But my pallet is chamotte, it was smeared with glue, my husband cleaned off the glue and it was necessary to remove a thin layer of chamotte, so that everything was probably safe, but figs for you, as they say. Emery, file - immediately brushed aside for uselessness. I had to bite into the stone with an electric drill, first with a brush nozzle, with which the walls are polished - nothing happened, I just began to bite in a little bit with a drill, and then I had to grind the irregularities for a whole day with something, I don't know what. There are nozzles for sale - grinding stones for a drill, cylindrical, conical, spherical, but the prices for them are very, very. Therefore, I could hardly cope with the available means at hand. A very strong thing is chamotte, just like a natural stone.

Here they have a chamotte Turk.
If the stone has the same surface, then I like it.

[PapAnin]

PapAnin Hurrah! I'm with you! Otherwise, all my attempts to work with potters so far have turned out to be not very successful. Although I have a "pancake", and it is from potted red clay, processed with milk. I am very pleased with it, except for one thing: it is round, and a lot of useful space is lost.

The most important question is: will they make a rectangular shape?
My thoughts in general on the problem:
1. Chamotte will be comparable in price to natural stone (this is how the potters I spoke to voiced for me). I don't see the point of bothering, it's easier to buy a stone for this money. Or, if suddenly, these guys say an attractive price - I'm for fireclay
2. If the milk strongly affects the price - then do not. Kmk, this is a purely aesthetic moment, it does not affect the quality of baking.
3. The thickness of my pancake is ~ 13-14 mm. It can be slightly thicker, up to 2 cm. In principle, the thickness should be the height of the sides of the baking sheet. on which we will put this stone. Above is not necessary, because it eats up the "useful" height. Judging by the fact that the stones for baking and pizza are from 1.5 to 2 cm, this is sufficient thickness.
4. Beauties - I do not know ... I don’t care, but there may be other opinions

Here's my damn:

And my chamotte is white-yellowish. And for some reason it seems to me that red clay is more porous, which is better for baking, better accumulates heat. But I will not argue.

[PapAnin]

PapAnin Hurrah! I'm with you!

Irina, easily!

They said they would make a rectangular one without any problems.
Even if the price is comparable to a real stone, here, it seems to me, the main advantage is that it can be made exactly according to its size.
For example, I measured it, I need 38.5x32.5x2.0. This will be, but you will not find a ready-made one with such dimensions.

And tell me, is this your pancake or you have the same? I mean, is this your photo or not? Simply, on their website I saw exactly the same.

Is that Knor?
Yes, this is my pancake, and the photo is mine. And I bought from Knor. Only when we tried to order more from him, and what we need, he disappeared somewhere ... Well, let's try again
I need 27X37X1.5 / 2 cm (I have a narrow plate).
I thought about it, and realized that I didn't want fireclay. Damn it suits me in all respects, except for the size.
Come on, now you will try to order, otherwise he somehow sluggishly responds to my calls?
Where do you live in SZAO? I'm in Krylatskoye, so in terms of money, I'll give you a ride or something else (as you say, I can drop it on the phone).
Where is his workshop now?

Yes, he is normal and quite cute. Only something has not grown together. And so, when I expressed a desire to buy this pancake from him, he wrapped it in a piece of paper and signed the name. And he did not give it to anyone until my husband arrived and bought it back. Although I didn't ask for it at all. But it was damn nice. For this I sent him a photo for his website.
I bought a pancake in the winter. He had a workshop somewhere in the north of Moscow (my husband traveled, I have already forgotten, in the Bibirevo-Otradnoye area).
Maybe then he had a lot of orders, and he simply forgot about us, it happens ...
Let's hope that this time it will all work out.
Mistletoe, are you with us? Or have you already cooled down to this idea?

Long ago, in a supermarket obliquely, I bought such a thing, slippery to the point of impossibility, everything flies off it at once, and with it I remove everything from the stone ...

This is Cookie Sheet - 14 x 16 - Insulated - Non-stick
In the picture is a branded Wilton, and I have a simple no name, three times cheaper ...

We at IKEA also have one ...

Who wanted a shovel with a handle?

Interestingly, it turns out that a bread shovel is not just that, but has a sacred meaning and functions - not only bread