Stone (plate) for baking bread

And I bought a stone here very much. I have already baked the pizza - such delicious things have come out.

And I bought ovenstone here

what did you take, how much did it cost with delivery, did you get it well?

I took it at a discount of 1350, the delivery of the TC kit came out at 355 rubles, it was packed very well, the stone itself was in a film with pimples, and the box was wrapped, I don’t even know how many layers of film, I barely cut it.

[Admin]

Admin, and 45 cm is the length of the shoulder blade with the handle?

Yesterday I finally brought my ceramic stone cup and baked bread on it. I liked it very, very much! Only the sides are a little high and the bread was baked under the very roof of the oven and quickly turned brown.
I shifted it to the room with difficulty, almost slipped to the side.
Now I want to try baking pizza on it, One is in the Princess, the other is on it and compare!

[Mirabel]

Mirabel, congratulations on your purchase !!! It will be interesting to know the result of the comparison! Just indicate the baking time, if it doesn't complicate! And then I was going to change the stove soon - mine began to take.

[Rada-dms]

Rada-dmsBut this is not a stone! This is his pathetic likeness

[Vika]

Vika, great, congratulations) And where is the photo of bread?))

[Mirabel]

Mirabel, I also have a pitiful likeness in the oven now, and the result has always been good !! The main thing is to accumulate heat!

Loved the crust on the bread. Tiny!

[Yulia]

YuliaWhat a photo ... I baked last night. In the morning we ate for breakfast, the rest was taken apart into sandwiches and taken away with them.

It's a pity, I so wanted to admire the beauty, I still can't get myself in the oven ...

[🔗]

But this is not a stone! This is his pathetic likeness

And here you can't choose anything suitable:
🔗

[Pakat]

Pakat, Well, why not? It was easy. Just my "pitiful likeness" is ceramic and of decent thickness. And the cost is many times more pleasant than that offered on Ibei.
Actually, this bowl is quite high quality, well, not really for bread, but nothing prevents you from turning it over and using it as a stone for baking.

Well then, don't cry, but bake bakes ...

Only the sides are a little too high and the bread was baked under the very roof of the oven and quickly turned brown.

and if the grate is lowered to the next level?

Virgin, I need advice. Found a reference by a pebble, like this- 🔗
I don't remember, but it seems that someone showed this site once. Nobody ordered a stone there?
I would like to know if it is worth attention at all, or is it suspicious? It’s embarrassing that they are engaged in tiles for repairs, and suddenly their material is not suitable for baking stone ... Otherwise, I don’t know much about clays, but they are often “bred” by the present times (I was confused by the name “natural quartzite ... "). And for 450 UAH - from India? I doubt it. I don't want to stick in ...

[PapAnin]

PapAnin, Just saw your advice.
if I lower the grate below, but it will lie almost at the bottom of the oven and there will be nowhere to put a container with water to create steam.

Colleagues! questions ripened for me. I ask for help and advice!
Can you put molds with bread blanks on the stone? will the stone effect remain? in particular. can silicone molds
but in general I like the oven on the stone so much! Just awesome!

Vika, I baked both in a metal mold and in a silicone one. Equally good.

Can you put molds with bread blanks on the stone? will the stone effect remain? in particular. can silicone molds

It is possible and even necessary!
When you put a mold with dough in the oven, or open the oven even for a short time, the temperature in the oven drops sharply by 20-25 * C, and then it takes time for the temperature to recover.So, a hot stove does not allow the temperature to drop sharply, quickly restores the balance of a hot oven

You can use any forms, if you want to grease the inside with vegetable oil and sprinkle with flour, the finished bread will quickly fly out of the mold

[Admin]

Admin, Tanya! Thank you very much for your advice!

and I need advice. I ordered a stone, but it burst almost in half. I sit, look at him and want to cry. Is it possible to bake on it or only in the trash?

Very much even possible!

Only, it's better to put paper.
And so, it will perform its main function.
Do not Cry!

:) Thank you very much, calmed down. I went to realize my grandiose plans

Good luck!

Colleagues, tell me a rectangular stone, for example, can (should) be kept in the oven all the time? Or take out and put back and forth constantly?

And yesterday I finally bought a clinker tile and decided to immediately update it. And she, and she also took it and burst! Now I'll just put it down the oven and won't touch it.

a rectangular stone, for example, can (should) be kept in the oven all the time? Or take out and put back and forth constantly?

I have it all the time.
Only sometimes I take it out when I need to quickly preheat the oven and cool it just as quickly.
This happens very rarely.

[PapAnin]

PapAninthat's very good thank you

Good luck!

Yesterday I finally bought a clinker tile and decided to immediately update it. And she, and she also took and burst

of course it cracked ...
she needs preliminary drying at a temperature of 50-60 gr. 1 hour. figures are indicative ....

[Sens]

Sens, here it turns out what's the matter. I didn’t know that it needed to be dried, although such a thought flashed through.

[svetlana]

svetlana, almost any dishes need to be calcined, prepared for further service. But more often it is just out of ignorance that we wash it into action. And the manufacturer often does not even warn.

but more often it happens just out of ignorance, after washing it, we put it into action

That's exactly about my case. It's a shame, of course, that the long-awaited tile broke, but not fatally. It will still perform well its main function (to equalize the temperature in a gas oven).

[MUCH]

After experimenting with a pizza stone, I came to the conclusion that without a fan to stir the air inside the oven, one side of the stone would still heat up more and the bread would burn there. Plus, the temperature readings printed on the gas control knob are most likely underestimated. But there is no thermometer. At least one division (i.e. 10 degrees) should be set lower. This is how they are, gas ovens.
With a fan (convector) it turns out much MUCH better.

I went in with a question. I have been baking, as you know, on the stone for a long time, but sometimes I began to notice one problem: when baking a wheat loaf, perhaps this is due to the fact that I began to add a little whole grain to the premium flour (10% of the total amount of flour). Almost always from below there is such a strip (visible on the cut), thin, but very dense, not fluffy there and airy, as everywhere else, not damp, but rather, like some kind of steamed, that's what it is from? Maybe the stone is porous and somehow absorbs moisture from the dough, and then under the workpiece there is no way for this moisture to evaporate from the dough, is that where it comes out? I bake on parchment. I throw it into an oven preheated to 200 degrees, bake for 30-35 minutes. It seems that when I baked purely from wheat flour, this was not the case, or it was so minimal that I did not pay attention.

[Tanya]

TanyaWhat a wonderful loaf Please share the recipe))

I have never baked bread in the oven, I want to learn, I bought a stone))) I can't understand, the metal support needs to be put in the oven

}

[Sivana]

Sivana, tell me how the stone is called?

[Sivana]

Sivana, originally it was our forum recipe Stagnation bar
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0
, but I have small changes in the composition there and the baking technology is not the same as there. I'll throw you off in PM in detail, I have it written somewhere.

[Yulia]

Yulia, GUSTA))

Tanya, Tanyusha, I will be very grateful I want just such a loaf like yours)))

[Sivana]

Sivana, thank you, I'll look for maybe we sell ...

Hello everybody ! Since the stone must be hot, what is the best way to transfer the dough product to it after proofing if the dough is very sticky? On a shovel? So it will stick to it too .. If you use parchment paper, it doesn’t help much, because the bread is still strongly shaken when shifting, which leads to its falling off. Maybe there are some techniques ?? I will be very grateful

[Grill and oven grid]

Have shown many times - Grill and oven grid, you do on it and together with it into the hot oven ...
🔗

The topic is very big .. thanks, but what’s it, I don’t really understand how it works, how thick is it? But what about the stone?
and the paper stuck tightly to the crust, I eat with it, because it is very good)

[Grill and oven grid]

Have shown many times - Grill and oven grid, you do on it and together with it into the hot oven ...
🔗

Not all cities have their shops. And by mail, I understood, they do not send

Today I saw this grid-lattice in Okay and in Spara.

No, we don't have it in Spara. Someone has already spoken about Spar

My net "drowned" in the dough during proofing and I barely pulled it out of the bread after baking.
I like on paper or Paclan or FrekenBok more. Nothing sticks. I put the blank on paper on a glass cutting board and it slides off it like on a sled, does not wrinkle, does not have time.