Stone (plate) for baking bread

Beautiful braid, delicious!

Here, according to rumors and unreliable sources on the DR, I will be presented with a ceramic tagine. So I'm thinking, is it possible to bake bread in it, under the lid?
Tell us how, in general, purely methodically, bread is baked in a sealed container? Are we splitting right in it? Are we putting it in a cold or hot oven? Will it not crack, will it burst?

Hello! Maybe it has already been discussed somewhere, tell me, please, what is the difference between using a stone for baking and a mold (clay, for example) for baking bread?

Girls, thanks for the congratulations!
Today I baked a braid for Omelkin on kefir. Still hot, tomorrow morning I will cut it, the most interesting.
It turned out with cracks, but, to be honest, I loathe them

Diana, great braid came out !!! Looks like she liked it on the stone, how fluffed it is! And from cracks I also loaf.

Hello! Maybe it has already been discussed somewhere, tell me, please, what is the difference between using a stone for baking and a mold (clay, for example) for baking bread?

On a pebble, apart from bread, you can bake anything you want, of any shape, size and number of pieces. In addition, the stone is not removed from the oven at all, it stabilizes the temperature and if I bake on a metal baking sheet, then I put it on the middle level (and the stone is on the lower one). And I can be sure that my pies will not burn, but will brown on top.
If you bake bread in a clay form, then, I think, it will be almost like on a stone. Many people here bought unglazed ceramic molds with a larger diameter or length and width, if they are square and baked on them (turning it upside down and lay the blank on this bottom) or put the dough inside and bake that way. At the same time, first, the mold (or stone) is heated and the dough is spread on the hot stone.
But if not a clay mold, it can burn if the gas oven.
I have a stone all the time at the bottom of the oven. I had gas and before everything burned godlessly, and above it was white. A stone (I have an unglazed clay pallet under a large flower pot and plus on it I then bought a large pizza dish, like this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.0
although it was possible to bake without it, but just on a pallet, I just could not resist and bought it). So, I bake white bread on it, but I bake black bread in aluminum forms, but I put them again or on a stone on a baking sheet and stick it right above the stone. The bread will burn without it.

[Mona1]

Mona1, Thank you for your reply!

[Ira]

More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8945.0Tell me, how, in general, methodically, bread is baked in a sealed container? Are we splitting right in it? Do we put it in a cold or hot oven? Will it not crack, will it burst?

Ira, they prepare a wonderful gift for you, oh, and experiment.And bread in molds is baked very simply, you heat the bottom together with the oven, put the matched bread into a preheated mold and cover it with a lid, after 20 minutes. the lid must be removed, and I do not have Tazhin's bread for all, baked in a gosyatnitsa

cover with a lid, after 20 minutes. the cover must be removed

Is there a hole in the tajin lid on top, or am I mistaken? Will it interfere with the process?

[marinastom]

marinastom, no, there is no hole in the tagine. Its lid is not completely sealed, as it were, "led", but the point is that the steam, as it rises, flows down from the lid back to the food, preserving the aromas, and soaking with itself what is being prepared.
Vilapo, Thanks for the clarification. I will try!

I will try!

Try it and then share your impressions with us

[Margit]

Margit, Margarita,

It turns out that for Bosh ovens they produce baking stones with a spatula, article HEZ 327000. It’s a pity, I didn’t know before, I was tricky with tiles and with clay trays for flowers.
I want to order, I will unsubscribe on the results.

Have you bought a stone?

And yesterday I wandered around the construction market and found a 30x30 clinker tile with a thickness of 1.1 cm costs 100 rubles. And as a step, the photo was here or in a similar topic costs 800 rubles. I want to try 100 first.

[Florichka]

Florichka, you will succeed, I also have Spanish clinker tiles, I am very pleased. Just try to avoid sudden changes in temperature, do not put the tiles in a preheated oven. One of my tiles burst.

Thank you! Should be put in a cold one, right? Put right on the bottom first so that it burns, and then bake on it? And your thickness is the same, only 1.1 cm thin.

[Vilapo]

Dry yeast-1 tsp Wheat flour-400 grams. Salt - 1 tsp. Sugar - 1 tbsp. l. Vegetable oil - 1 tbsp. l. Water - 260 ml. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8945.0

Elena Vilapo What a wonderful bread this recipe is. Favorite most now for me. I also put lard made from goose or chicken fat instead of butter, just pick it up after cooking the chicken. Very aromatic.

[Irina]

Irina, Thank you !!! The bread according to this recipe really turns out to be very good and you can add whatever your heart desires to it

[Florichka]

Florichka, I place the tiles on a wire rack on the second level from the bottom in a cold oven. There is a frying pan under the wire shelf at the bottom. Then I turn on the oven at full power. When the light goes out, I turn the temperature down to 230 grams. and start baking with steam according to the scheme. I have the following order: 15 minutes. at a temperature of 230 gr. with steam (top-bottom), 15 min. at temp. 180 g (convection), 25 min 160 gr. (convection). When I bought the tiles, I washed and dried them. After that, she did not perform any manipulations with the tiles. Tile thickness 1.5 cm.

Olga, thanks for the advice. While studying and collecting everything in a notebook. I will try.

Good luck!

Well, now I, too, with tiles, bought for 10 UAH some kind of "begonia paradise" 33x25, thickness 7-8 mm, but in the company with my clay tiles, an excellent set was formed. At first I tried to spank bread straight on the tile, now I got used to the Teskomovskaya film - I put it on it and together with it on the tile, it turns out very sincerely. Thanks to everyone who advised.

[Lenchik]

Lenchik Congratulations !!! And as I understand it, you bought a rectangular tile. What kind of Teskom's film are we talking about? Or is it parchment I distribute on parchment, on which I transfer it to the oven using a baking sheet

yeah, rectangular, and I saw this at home - while carrying it - I thought it was square
the film is like this
🔗

in our city it cost 80 UAH, but it's still cheaper than it would have been with shipment. Bomb film - it looks like a cellophane bag, and bakes - get crazy! nothing sticks at all, and you don't smear anything, rinsed and wiped off after baking - and you can use it again. 3-year warranty, we'll see. I already have pies on it, and pizza, and milk cakes, and meringues, and eclairs, now I've come to bread. Very cool.

Is this a type of silicone mat?

in fact - it is for baking, to the touch - not silicone at all

I realized that it's not silicone: girl-yes: the functions are the same and reusable

yes, yes, I reused so much foil before ... roll ami ... now this topic has been forgotten, but I don’t know the chicken or it will bake - there is something like the smallest perforation

We even sell round ones for frying pans, so the chicken will go for a ride. I put it in the grid of the air fryer to make it easier to wash.

round what? films? mesh? baking stones? something me

round what? films? mesh? baking stones? something me

I actually commented on the last post, that is, the speech about the film. And the round stones for baking are ikeev's trays from pots.

Is it a round one too, or some other? Thank you.

[Piano]

Piano, Helen, congratulations on the tile! Have you already baked the bread, is it pretty? And your tandem turned out, and I also have a tandem, toko you have a tile and a tile, and I have a not very successful tray for a pot and on it a successful clay dish.
So, girls, who comes here new! You can very, very well bake and not on what is called the proud name Baking Stone. The result is the same and the price is much nicer.

I bake almost every day, now it's getting colder - I baked it for the night - and it's warm in our one-room apartment ... probably a specialist would have comments on my bread, but we all really like it at home and there were no special problems in baking. I mainly practice long-fermented dough with a small amount of yeast, sometimes bran there, put it in the morning - bake it in the evening.

is it round, too, or some other? Thank you.

No, not boredom.

And I also bake in a terracotta flower tray, because I have a mini-stove and you can't find a stone in it. Bread, ciabatta, and pizza (bottom up) are good. Here is:

Oh, what a beauty !!! Well, holes! Real Italian bread! I haven't tried this yet.
Like Lena, I have a long-lasting dough with a small amount of yeast. A couple of recipes for loved ones and at home my men ask only for them.

Like Lena, I have a long-lasting dough with a small amount of yeast.

I also have a ciabatta without kneading, 13 hours of storage, 1g of yeast. And I always stand black for 18-36 hours in the refrigerator with 2-3g of yeast.

I also have a ciabatta without kneading, 13 hours of storage, 1g of yeast. And I always stand black for 18-36 hours in the refrigerator with 2-3g of yeast.

What about the recipe? Please throw off the link to black.

What about the recipe? Please throw off the link to black.

I make rye-wheat according to my own recipe, the closest: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348441.0, but 200 rye flour, 1-grade flour 200, 80 ml of malt, 300 ml of whey, 15-20 g of butter, sugar 1 tbsp. l., salt 2 tsp., 1/2 tsp. yeast. It turns out like this:

[Linadoc]

Linadocwhat a beautiful bread And your recipe is adapted

[Linadoc]

Linadoc Interesting bread

I tried it too. Doctor, thanks! I liked it very much. Only the salt seemed not enough. In general, this rock salt from Artemovsk is kind of slightly salted. Baked in shape, but on stone.

Marina, great bread! When the dough stands for 18 hours or more in the refrigerator, the bread itself becomes sour (because in the refrigerator it is lactic acid fermentation that takes place). And the serum also gives acid, so it turns out "properly sour" without the addition of vinegar. But on the stone it is still different, some kind of rustic, very tasty.

I had 10 hours. And I kneaded in HP, in it and stood until morning under the film. We must try it in the refrigerator.

in it and stood until morning under the film.

At room temperature, alcoholic fermentation takes place, it is not sour, although the bread is airy. Such fermentation is good for ciabatta, but rye must be kept in the refrigerator.

I should have poked my nose into the process! Yes, indeed, it was airy by morning. Even though I have a stove in a cool corner.
PS. Live and learn. You will die a fool.

[Marina]

Marina, we all learn from mistakes. The next time it will turn out even better, only directly on the stone is better, and the crust and taste are different. I add 1 more drop of liquid smoke to the dough, it seems nothing significant, but it smells like a stove!

Yes, of course, who would argue, it's better on stone. I have plenty of rugs and baskets. I will bake and hearth necessarily.

Good day!
I want to share my joy: today I bought a stone for my oven made of shumanite clay (I don’t know if I named it correctly or not). In general, they made it under the size of 32x35x2 cm. Here. They do it in our pottery workshop in Moscow. This is not an advertisement, by any means. I just share my joy.

[Vafelka]

Vafelka, gorgeous stone, congratulations. Delicious baking on such a stone!

[Vilapo]

Vilapo, Thank you! I will definitely try one of these days!