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Stone (plate) for baking bread

Stone (plate) for baking bread

Stone (plate) for baking bread

Stone (plate) for baking bread

Stone (plate) for baking bread

Stone (plate) for baking bread

Quote: Lyulёk

I have not seen it anywhere, but I am constantly testing new types of natural stone (I take it at work).
So far nothing suits me 100%. As soon as I find "that one", I will definitely inform the management about the new segment of the sales market
Can I use ceramic tiles (unglazed)?
Test objects must be non-toxic.
I did not use ceramic tiles.
And for the stone that I use, I must first read all the characteristics for it (in the certificate) + mandatory measurement of the radioactive background + full infa about the deposits where it is mined. For myself, I take it.
Freken Bock
I have a thick unglazed tile instead of a stone. I ran around with her like a pop with an egg, but calmed down very quickly. Made a ciabatta, it worked out great. The tiles were chosen thicker, they turned out to be large, so they had to cut them.
Quote: Coconut

Oh, I am so ashamed of my ignorance, but I really want to know what is a baking stone? And what is it used for? Tell me, please.
It is heated together with the oven and bread or pizza is baked on it.
Quote: Zefirka

Tell me, marble or granite will work?
I asked my husband to buy me thick ceramic tiles - he didn’t like them, but he said that you can go somewhere where all sorts of ritual stones are made and buy from natural stone. Really.
How do you think?
As a person close to working with stone (my husband is directly involved), I will have the power to advise:
1. Marble is possible, but it is fragile, that is, it cracks at a temperature difference.
2. You need to be very careful with granite, since almost all the granite mined in our country is radioactive. It is necessary to measure it gladly. background of cold and hot granite.
3. Now I'm experimenting with our sandstone. It suits me, but I have it unpolished, so there are features. The husband still cannot grind (as always: a shoemaker without boots).
As soon as the polished sandstone is tested, I will report.
Quote: Zefirka

Lyulek, Thanks for answering.
Sandstone is real, sandstone tiles can be found in St. Petersburg.
Please tell us about the sandstone later.

I'll ask you around a little more, can I?

First, marble.
Will it crack critically? Like it will break? Or so, cracks are formed. I'm not critical, in general. Let the cracks, just so as not to break.
Is marble less resistant to heat than ceramic oven dishes?

almost all the granite mined in our country is radioactiveAnd where is it with you?
M. B., is our northwest granite not dangerously radioactive?

And the last question: can you say anything about porcelain stoneware tiles?
Marble will crack in half - tested on several types.
We have it in Ukraine, I don't know about the northwestern one, I'm not a strong specialist. in that.
I can't really say anything about porcelain stoneware tiles either - no information. Sorry for not knowing much. But I will ask knowledgeable people.
Quote: Zefirka

And the last question: can you say anything about porcelain stoneware tiles?
Today I specially consulted about porcelain stoneware tiles: Cannot be used for baking bread under any circumstances!!!, because during its production, epoxy resin and a lot of all kinds of chemical "byak" are used, which, when heated, emit an incredible bunch of harmful substances.
Here is such a sad infa ...
You can make your own baking stone.Take a clay tile or a clay tray for flowers (preferably rough), I took a discounted one from the garden department. Spread on sunflower oil with a brush (without enthusiasm) and put in the oven. temperature 200 degrees. Time 25-30 minutes. This should be done 3-4 times. After the first two times it all smokes, everything is superfluous. Place the dough on an inverted tray. Before laying the dough, you need to warm it up in the oven for 20 minutes. When laying out the dough, you do not need to lubricate with anything.

Stone (plate) for baking bread
Lissa, may I add my "couple of cents" to your stone?
It's a great thing! It heats up much faster than the real one (saving energy is important!), You can put bread on it both on baking paper or without. You can spray with water and nothing will happen to it. And the price is a separate topic!
katyac, you can use it not with the back side, but as a plate, then it will also be covered with a lid (or an inverted cauldron). In general, you can twirl it on either side.
Lissa, what a beautiful bread you have on the "stone" in the photo!
TaTa *
People, I did not understand why ceramic tiles should be used, if there are glazed ceramic forms of all sizes and types, they, of course, are not very cheap, but they can be used for other baking (and not only).
These molds can only be put in a cold oven, otherwise they will crack. And the baking is different for them. I have two brick shapes. And the tile or pallet, when hardened, is a super baking item.
TaTa *
I have the cheapest (inserted into a wicker basket) donated a long time ago, I bake focaccia in it (I bake the rest of the bread in xn), all kinds of casseroles, klafuti. I put, of course, in a hot (gas) oven - it doesn't burst
How to bake baguettes on a stone?
Quote: Zefirka

I ordered and bought a pizza stone from persi.com.
My husband didn’t want me to bake bread on a ceramic tile - who knows what’s in it ...
They did it right, because my husband is categorically against ceramic tiles, because he knows what they are made of
And yesterday I bought a "ceramic dish for pizza" - heat-resistant and quite heavy, diameter 33, thickness 1.5 cm. I bought it according to the principle - once they are praised - so I need to, I silently called it a baking stone. Manufacturer - ALPARI firm
there they have a lot of interesting shapes in the section "ceramic heat-resistant dishes".
The box says -Made in China for Europe. The product is certified.
Keeping my promise to take pictures of my Finnish soapstone (sorry for the quality - I shot with a pipe):
and this is it in the package:
Stone (plate) for baking bread
Quote: Lyulёk

In principle, a marble stone can be, but not for 42 UAH. The cost of natural marble of this size is $ 40-50
Lilechka, does the "soap" stone exist in nature? is he also expensive as marble? I've read something here, maybe it's him?
A very interesting mineral is called talcochlorite by experts. This stone is popularly known as "wax", "soap", "ice", "pot", "stove", etc. It was not by chance that it received such bright names. The stone has high ash storage properties. An ebony fireplace will keep the heat of burnt logs warm for several hours. And ice cream in a chilled stone pot will not melt even in the heat. Soapstone products are resistant to water, acids and alkalis. Therefore, it is good for making kitchen countertops and flooring, for cladding columns and window sills, stairs and walls.
Quote: Donchanka

Lilechka, does the "soap" stone exist in nature? is he also expensive as marble?
"Wax", "soapstone", "ice", "pot", "stove", "wen" - all these are the names of the same mineral, which geologists call talcochlorite (40-50% of its composition - talc). The largest stone deposits are located in Finland. It has high heat storage properties. A stove stone fireplace will keep the heat of burnt logs warm for several hours.And ice cream in a chilled stone pot will not melt even in the heat. It is convenient to use soapstone to make sauna stoves and floors, kitchen utensils (plates for hot dishes, decanters for soft drinks, pans, oil cans, cups, glasses). The color of the stone is white or gray with a greenish or yellowish tint. The Finnish company TULIKIVI supplies fireplaces, stoves, sauna stones made of soapstone to Russia.

Soapstone products are resistant to water, acids and alkalis. Therefore, it is good for making kitchen countertops and floor coverings, for cladding columns and window sills, stairs and walls. Soapstone tiles are laid on ordinary tile glue; a damp cloth is enough for daily surface care. In the garden, soapstone can be used to make elements of a gazebo, lanterns, tables and benches. In the modern world of reinforced concrete structures, a person increasingly tends to surround himself with natural materials: wood, stone, natural fabrics. And among them the stone is the most "eternal". "

The cost of 1 sq. meters 1 cm thick from 200Euro.

Yes, soapstone is good, but its porosity is less than that of sandstone.
I am currently experimenting with sandstone. From my nine-month experience, I will say that sandstone is ideal for baking: it is porous, perfectly absorbs excess moisture, keeps heat well and is durable!
A sandstone baking stone 40x30x2cm in size will cost 400-450 UAH
Quote: Donchanka

However ... and the soapy one is more tempting

Perhaps, I cannot vouch only for its strength, since I did not experiment on it. Not a single marble passed my strength test
Quote: katyac

Donchanka, and I'm interested too! Where did you order it?
katyac, here is the catalog, a stone on page 119 of the catalog 🔗 but the addresses of stores and representative offices on the last page, real prices are not in the catalog but on the Promaster website 🔗
I took my stones from Promaster today, they turned out to be granite ...
LyulyokLilechka, I realized that you have to be careful with the radiation background with granite, but what other pitfalls in dealing with granite?
Quote: Donchanka

I took my stones from Promaster today, they turned out to be granite ...
LyulyokLilechka, I realized that you have to be careful with the radiation background with granite, but what other pitfalls in dealing with granite?
I wrote about granite above. It must be checked for a radioactive background, since it is a volcanic rock.
Granite is a cold stone, not porous, that is, it will not absorb moisture and does not breathe.
Strength must also be checked. Although at such a width of 15cm, I don't think it will crack.
Quote: LenaV07

Lilya, is porosity a necessary condition for baking?
I would not say that it is necessary, but desirable.
baked on iron baking sheets - and it turns out normally
Quote: Lyulёk

I am no longer worried about the moisture absorption in granite, I am more worried about the radioactive background !!!
Wrong word worries! The granite firm did not immediately say that the slab was. They said that the stone is natural and environmentally friendly. Now I am sitting, looking for information on where to measure the background ...
Quote: LenaV07

Wrong word worries! The granite firm did not immediately say that the slab was. They said that the stone is natural and environmentally friendly.
I also called this company, specifically asked what kind of stone. They answered that it was marble.
You have already been told that it is granite. The price for such a stone is really close to granite, for marble you would have to pay 40-50 Euro.
Quote: Donchanka

I already found it !! I will measure it in the evening !!!
You also need to measure in a heated state, that is, heat to max. temperature 40-50 minutes, and measure.
So, the "cold" result
Stone (plate) for baking bread

The background in Donetsk is normal until 00.18, so so far everything is ok.
Now I warm up, so that the "hot" results after
Excellent result, keep it up !!!
I saw that the body in the dosimeter is plastic. Be careful not to melt the housing when hot metering!
Well, I heated the stone and measured it, everything is still ok.I measured at least 10 times (this is recommended because of the error), the readings only decreased and did not increase, even if we add the device error of 30% everything is ok !!!! Yes, still, this dosimeter measures only gamma radiation, and professional dosimeters also measure beta radiation ... I don't know if you can calm down on this ... Here is an excerpt from the Internet:
The readings of the dosimetry device differ from measurement to measurement due to the statistical (random) nature of the radioactive decay process, and the smaller the measured value, the greater these differences (fluctuation). To reduce the measurement error, it is necessary to increase the measurement time, and in devices with a constant (fixed) measurement time, it is recommended to measure 3 - 10 times

at present there are vast "radiation-stressed" territories in Ukraine. As a result of the accident at the Chernobyl nuclear power plant, radioactive contamination of a significant part of the territory of Ukraine, Belarus, Russia and, to a lesser extent, a number of other states occurred. The most common radionuclides of "Chernobyl" origin are Cesium-137 (gamma radiation) and Strontium-90 (beta radiation). In Ukraine, the most polluted are Kiev, Zhytomyr, Zaporozhye, Lugansk and Rivne regions.

The most likely sources of human radiation exposure include:

The use of radioactively contaminated food products, especially milk, meat, vegetables, berries, mushrooms. To prevent this method of radiation, food should be checked upon purchase, especially in markets.
Staying in a radioactively contaminated area, living in a house or apartment built from radioactively contaminated materials. There may be cases of using contaminated wood for the furniture we fill the house with - in doors, beds, tables, etc. see example
Daily use, work with radioactive devices and devices. Cobalt-60, Strontium-90, Cesium-137, or Radium-226 are most often found in such devices. At the same time, without a dosimeter or radiometer, it is impossible to determine the presence of radioactivity and an innocent antique thing becomes an invisible poison for its owner. see examples
Constant stay in basements and semi-basements (a person is exposed to radioactive gas Radon-222 released from the ground). Ventilation is sufficient to prevent overexposure.
Deliberately or not placing a radioactive source (usually gamma-emitting) in places where people are

The most significant natural source of human exposure is radon-222 and radon-220, which are short-lived gaseous decay products of natural uranium-238 and thorium-232. Radon and its daughter products of its decay enter the human lungs during respiration. Since radon is an alpha emitter (and such radiation is the most harmful), inhalation of it leads to significant exposure of the cells and tissues of the respiratory tract. The main part of the human radiation dose is formed from radon, this dose is 1.3 mSv per year. Intensive human exposure to radon occurs in the case of stay in a closed, poorly ventilated basement room. Radon penetrates from the soil through the foundation and floors, and is also released from building materials of mineral origin (granite, alumina, phosphogypsum, red clay brick).
Now, who would explain now if only the gamma of measurements is enough ??
Unfortunately, having shoveled a lot of information on the internet, I could not come to a consensus.
I repeat that I am not a specialist in this business, but only learning
What my husband wrote about granite in cooking, I'm even afraid to put it here, because these words still need to be supported by facts, and they are so contradictory that I don't even know what to say.
Some sources write that granite is radioactive, and its radioactivity increases when heated. Others, that the radioactivity of granite is a myth!
Our dosimeter measures both gamma, betta, and alpha radiation, but will this help us to find out the true background picture? Since the radioactive background of the stone begins to be measured even in the deposits, and the larger the size of the stone, the more accurate the measurement.
There is one more unpleasant moment: when heated, granite can "shoot", which is why they do not lay out the inner walls of the fireplace, but only the outer ones.
Good good. But I am not responsible for the "bazaar".
So, I quote:
"Why it is not recommended to use volcanic rocks in cooking (for baking)
The fact is that an ordinary device will not show the true picture of granite. In volcanic rocks, it is not constituent elements (minerals, etc.) that give off radiation, but the radioactive gas radon, which is contained in the micropores of the stone. Depending on the rock or type of granite, the radon content can fluctuate up or down, but all granites contain a dose of radiation, simply due to their volcanic origin. Another significant disadvantage for baking on granite is its density. Since granite is a fairly dense stone, its porosity is minimal. Also, the chemical composition of the minerals included in the granites is questionable. Also, the coefficient of thermal conductivity is not ideal for baking, it can shoot at any time. That is why granite is practically not used in sauna heaters, as it can burst (shoot) at any moment, and this is dangerous. "

This is sandstone (Rostov) - I bought it by accident, did not even buy it, but gave it away (my natural charm played a role) where they sell natural natural stones. While serving normally.
The tile was so-so - of an incomprehensible geometric shape and different thicknesses - turned into a circle.
MISHA, what a fine fellow you have! The stone is superb! May God grant him to serve for a long, long time.
2 months ago I bought a stone for pizza made in the USA. cost more than 600 rubles. It is very similar to yours from sandstone, but what it is made of is not clear ... After the first application, something pink came out of it, like drops of wax.
I don't know what it is, but I didn't like it ...
Now, after about 10-12 bakes, my stone looks like it's dirty, dirty. Any baked goods leave dark spots on it.
And I came up with the following method: I have a Bergofov oval (a large goose maker) with a thick induction bottom on the lid, that is, the lid can be used as a frying pan. This thick bottom distributes and keeps heat evenly. I use the bottom as a stone and the oval itself as a lid. I am very pleased with the result! Again, food grade stainless steel is absolutely harmless.
Girls, I also suffer with my gas oven and have been thinking about a stone for a long time. I recently found such an article on the Internet. Everything is described very easily. From somewhere, I don't remember, if there is an author, I will be glad to say thank you!

About stone

A stone is a solid or type-setting stove on which bread is baked at home. The stone performs two main tasks - it evens out the temperature in the oven and gives off heat to the bread in the first minutes of baking. With the first moment, everything is clear - almost all of us have come across the fact that sometimes even not the cheapest ovens heat up unevenly and baked goods burn in one corner and underbake in another. The stone helps to smooth things like this, not always to the end, but it helps. The second, more important function that the stone performs is that in the first minutes of baking, it gives off its heat to a piece of dough, quickly warming up and allowing the yeast to work to its fullest and raise the dough for the last time before the crust sets. Yeast dies at 60 ° C, so that the bread does not break, the dough must reach this temperature before crusting. Correctly spaced bread will rise well if it is baked on a stone, and the cuts will open beautifully without breaking. The stone does not raise the oven temperature.

There are no big problems with stones in America, they are sold everywhere. I don't recommend the inexpensive (~ $ 15) stones sold at Target, etc.They are too subtle, and the general consensus is that they split very quickly. I'm not even talking about the fact that most of them are made in China, and over the past couple of years, only the lazy has not heard about the disregard of the local manufacturers for the elementary rules of safety and health of the consumer. I also do not recommend round stones - they are simply uncomfortable.
A good stone should be 1.5-2 cm thick and large enough to hold the maximum amount of bread, but at the same time there should be at least 2 cm between the stone and the walls of the oven.I would recommend a stone at least 45-50 cm wide. it is inconvenient to bake baguettes on a smaller stone, at least according to the recipes from this magazine. A stone thicker than two centimeters is a waste of time and money, because the thicker the stone, the longer it needs to be heated - expect about 30 minutes of heating per centimeter of thickness. A good stone of the right size for my oven (38x50x1.9 cm) costs about $ 70.
If you don’t feel like spending that much money on a stone, then in my opinion the next best option is the unglazed quarry tile. These tiles are sold at any Lowe's or Home Depot for about 40 cents for a 15x15cm half-inch thick tile, which means that for about $ 2.50 you can get a 30x45cm stone, which is enough for three baguettes or two medium-sized oblong loaves. Such tiles are easy to store, easy to remove from the oven while hot, and if necessary, it is not a pity to throw it away.

In Russia, things are a little more complicated. As far as I heard, stones are rarely found, as a rule, from sellers of "complete kitchen solutions" who have no problem asking 5 thousand rubles for a stone. There are a variety of home-grown solutions from the series "walked past the subway bought a piece of granite / marble from workers", but to be honest, I have no good reliable advice on what to do.

About steam

The steam serves to create a humid atmosphere in the oven during the first minutes of baking and to inhibit the formation of the crust. That is, stone and steam work together. The stone allows you to squeeze out the remnants of strength from the yeast as quickly as possible, and the steam at this time keeps the surface of the dough soft and elastic. In addition, steamed breads have a brighter, brighter, more attractive crust.
The standard way to get steam is to heat a cast-iron pan with a stone, and immediately after planting the bread, pour a glass of boiling water into it. Some people cover the pan with stones, this allows you to increase the thermal mass and, accordingly, the formation of steam. Actually, what I explain is that everyone was in the bath, everyone saw how it works. It is advisable to vary the amount of water so that it completely evaporates in 10-12 minutes, by this time the bread has risen, and we do not need extra steam.
Another option is to open the oven for the first few minutes every minute and sprinkle water on the walls. It's better than nothing, but much less effective.
Good article! Competent.
I can even say more.
I have been baking bread on the Indian sandstone "Agra" for six months now.
At the beginning of my bakery, I consulted with experts in stones for a long time. They advised me to take sandstone, since it is an ideal stone for baking (which I was completely convinced of in six months of experiments)
Why sandstone?
Because it is an environmentally friendly, natural material of sedimentary origin. Porous and durable. Due to its porosity, it is evenly heated in the oven and evenly distributes air and heat over the entire surface. Due to its composition, it can even saturate products (baked goods) with useful natural minerals that it contains. In addition, it can withstand high temperatures up to 500C.

Since access to stones (not precious, of course) is not limited for me (my husband is engaged in natural stone), then I have been enough and experimented enough.
I started with our Luhansk sandstones. I took stones 2 cm thick.
Unfortunately, the strength of our sandstones is not strong enough for use at high temperatures.They cracked at the very first heating over 170 degrees.
Having finished with domestic sandstones, I switched to imported ones.
And now for the fifth month I have been baking bread on the Indian sandstone "Agra" every week.
Anyone interested can write his story. But I have already seen that this is a unique stone.
Very strong, pleasant to the eye and even some kind of warm stone.
Since our ovens are 1.5 times smaller than American ones, then its dimensions are obviously smaller than the author of the previous article writes.
32.5 / 36.5 / 2cm - length / width / thickness /.
This is how it looks:

Stone (plate) for baking bread

Its price is rather big: 350 UAH. But he's worth it

Of all Indian sandstones, "Agra" is the most durable.
After a series of unsuccessful experiments with sandstone, I ordered the most durable one. And he passed all the tests with honor. Considering that all Indian sandstones are in the same price category, then it seems to me that there is no point in brt another sandstone

Here is some informative information about this stone:

AGRA is one of the oldest stones used by man.
The stone has a beautiful terracotta red and chocolate color.
It is also one of the hardest sandstones on earth. Its deposit is located in India. Since ancient times, for more than 5000 years, this stone has been used in the construction and decoration of buildings, thanks to its unique properties: strength, durability and beauty.
It was used in the construction of the most Ancient Temples on our planet, as well as many buildings in the city of Agra (it still bears the name of this ancient city).

Famous architectural buildings built or finished with sandstone: the modern eighth Wonder of the World - Akshardam Temple (New Delhi), Notre Dame de Paris Cathedral (Paris), Buckingham Palace (London), White House (Washington), Empire State Building (New York) ), Cathedral of the Sagrada Familia of the great Gaudí (Barcelona). And this is only a small fraction of the use of this material ...

Looks like you have a pebble like the one I got myself. Also natural material, also plump and porous. It absorbs excess moisture at the beginning of baking, and releases it in the process ...
Just tell me, how much time do you warm it up before baking? I have less than 50-60 minutes. it does not work, otherwise the sole of the bread comes out whitish.
Apparently it also depends on the oven, because I warm up mine for 40-45 minutes.
My convection oven heats up with a stone to 250 degrees in 25 minutes.
I also let her warm up for about 15 minutes and put bread on a stone.
Just in case, I lay parchment paper, because if oil gets on the stone, then ugly greasy spots remain, which can only be removed with special chemistry.
And we don't need chemistry for bread. ...
Or then already measure with spots, but ensure full contact with the stone.

Everything is so ... an oven with convection, together with a stone, heats up to 250 * in 25 minutes. But the stone itself does not reach the desired condition during this time, it is necessary to warm it up for another 25 minutes. Therefore, I do not use it very often.
Right. If only a stone is wasted in the oven, then it turns out very costly.
But we are zealous and economical girls.
The very process of baking bread in the oven I plan in advance, and by this time I prepare 1-2 dishes for cooking in the oven (so as not to waste electricity).
That is, when I turned on the oven, I already have a cauldron with stuffed peppers (dolma, cabbage rolls), etc. at the bottom of it. To prevent the cabbage rolls from burning ahead of time, I obviously pour more water by 20-30%.
Or first I bake pies at 180 degrees, then turn it on to the maximum and heat the oven for another 15 minutes.
At worst: pumpkin, beets, potatoes in foil at the bottom of the oven.

So I myself have never baked in a ceramic form. I looked closely at them somehow, but at this time Alexandra's post about the cracked form flashed, so I refused to buy ceramics.

Baking in a wok (consider, the same cauldron, but with lower sides) absolutely suits me, got used to it, and the risk of getting burned is minimized.

If you put bread in one form on baking paper and transfer it to a cauldron (wok) for baking on it, then even the stagnant bread does not settle. The biggest risk in this matter is to overexpose, if you spread it in a basket made of vine, there, exactly when the blank is turned over, you can run into the effect of a "blowing ball".
And transferring on paper is a nice thing, errors in the direction of overexposing bread are permissible, baskets do not forgive this.

And if you still compare bread baked in a wok and on a stone, then on a stone it tastes better. But in a wok (as on me) it is easier and more spotless. The danger of the bread settling can be eliminated and the steam humidification effect can be achieved by simply covering it with a lid.
Apparently, everyone chooses a baking form that is convenient for themselves.
I've already gotten so used to baking on a stone and proofing in a basket that I can't imagine anything more convenient for myself

I learned how to turn the basket over with minimal shock, it does not settle even when re-standing, because I cover it with parchment paper and put a shovel on top. And I turn it over onto a shovel, pressing the shovel against the basket.
And parchment paper is needed to easily jump off the bread from the shovel onto the stone, since I pour plenty of water over it before planting it in the oven.
If the paper is not put, then the bread will stick to the shovel, and it will be difficult to shake it off on the stone, as if it will settle.
Girls, I read and here are some thoughts. If a stone is baked on baking paper, it doesn't matter whether it absorbs or not, it just plays the role of a heat accumulator. So? And what is bad about cast iron then? It has a very high heat capacity and heats up in less time.
Scarecrow, luminescence, cast iron, bricks, but any stove will work if it is good, it keeps warm evenly.
And if not, then you have to throw stones to improve baking ...
Summer resident
Quote: Scarecrow

Pakat, and you go there too? Well, tell me about the cast iron. I've been baking on it and I don't know if I need a stone or not ...

From personal experience. The taste of pizza on a stone is no different from pizza on a sheet or chavuni
Quote: Summer resident

From personal experience. The taste of pizza on a stone is no different from pizza on a sheet or chavuni

The pizza is thin, it warms up quickly, and I have this problem with bread.

After opening and closing the oven, the temperature drops, and well-heated cast iron, as a heat-absorbing material, remains very hot and immediately heats the dough. The baking sheet does not keep that warm. It is thin and non-inert, so it cools down instantly with the oven. The result is different. So I think - is the stone even better? I have a large diameter and completely flat cast iron pancake pan.

I already wrote, agreed and I was made of clay, without any harmful additives, blinded on the test "cobblestone" by hand.

These are dimensions 30x32x3. I emphasize for sample... That's why he's so ugly. The spots are my punctures, I baked the meat and it overflowed a little from the mold. We agreed that I would decide on the size and quantity.

What can I say after a week of use. The main thing is a very necessary thing. Simply necessary. I've always had problems with the gas oven. It burns below, white on top. This is now in the past. Everything is baked perfectly and evenly. There are no secretions, odors and other things. The clay is fired at a temperature of 1200 degrees and baked like a stone, there are no chips of cracks. The surface is smooth. She baked bread "on the hearth". Can't be compared to the mold in the oven. The crust is thin, thin, but inside it is perfectly baked and not overdried.

I would like to order a rectangle 35x38x2 cm in size and with beveled corners like an oval. The production will be in uniform. Therefore, you can also put some kind of decorative strip-rim around the edge. It will take about 2-3 weeks to manufacture. The clay must be thoroughly dried. But I hope the weather will be good and the process will speed up. The price is about 220-230 UAH. I will know exactly this week.

Who wants - let's define and write to me.

The ideal option is to use an oven paddle. But she, the infection, is so dear. I bought pizza molds from Lily. Themselves are cardboard, and the bottom is covered with silicone. One and the same can be used up to 10 times. I bake on it. It slides off the board perfectly onto the stone.
But I bake pizza right on the hearth. Therefore, I sprinkle a plank with plenty of flour, preferably corn, I lay out the dough on it, the filling on top, and when everything is ready I do a few jerky movements so that the dough moves a little and then I put it in the oven. I hope she explained it clearly. Bread should not be tugged like this - it may settle.

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