Stone (plate) for baking bread

[to start]

Something while desire has disappeared. I will wait for inspiration one more time.

Can to start suggest the following baking scheme:
Arrange the dough on the hearth on thin baking sheet, form (for example, for pizza, pie), I also put a thermo mat (paper) on it for baking. When the dough is transferred to the plate on a baking sheet, there is no shaking or other prerequisites for the dough to settle.
Allow the dough to distance until it doubles, no more
During the proofing, preheat the oven with a stone (stove) to 230-250 * С
Now we move the baking sheet with the dough into the oven, close the oven door, and wait about 10 minutes.
Now we reduce the temperature to 200 * C, then after 10 minutes to 170-180 * C, and then you can reduce it to 160 * C and bake until tender. Check readiness with a core temperature probe.

Well, then, if this scheme works out, go to other options

I never bake bread with water, it always turns out normal! Either I have such an oven, or I like this one more !?

Something like that

Tanya, well, I put the bread in a large casserole on parchment, well, maybe when I carried it to the oven, I disturbed it. In general, it seemed to me that he did not really get up. Although it is rye, and even on a hearth, it shouldn't be high anyway. And I don't have a normal temperature arrow, an old oven, I don't have a dipstick either.
I’m thinking it might be like this: my built-in thermometer shows the last figure of 260 degrees, but I think it will not warm up to such. Put the bread when the arrow is at the maximum and make the minimum lever, and then the pace drops by itself, the oven does not hold well, which does not help the pebble. And so the oven, but not an hour as in HP, but longer.
Interestingly, it won't work there.
And, still, I do not understand, Tanya, do you advise you to just bake on a baking sheet? Why then a stone? Or pull bread from a baking sheet onto a stone?

There are FOR EXAMPLE thermometers that allow you to measure the temperature and / or ovens, and immediately if you need the bread

Why not try baking the bread completely on the hearth, without a pan. The saucepan is already a baking dish!

And if you put the dough in a piece on a baking sheet, distance it and then put it on a stone on the same baking sheet in the oven - this is already on the hearth, and my scheme is good for this - I bake it myself.

What kind of bread will turn out, you can see even in this post above

Why bake on a stone? Look at the shape of the bread, its crumb is a song!

The stone gives extra heat, oven temperature!
You need to know that when you open the oven, when you put the dough in it, the temperature in it can drop by 15-30 * C in one fell swoop, and then it takes time to restore it to the same 230-240 * initial, which is about 10- 15 minutes!!!! Time wasted for baking, no result achieved! And especially when the dough is placed in a thick-walled cold saucepan!
The stone prevents this problem, the temperature remains!

And then, when you put the dough on the hearth on a stone, from the hot temperature at the bottom of the baking sheet, the dough explodes, it rises sharply just in the first 10-15 minutes, due to which such a beautiful shape is formed, an openwork crumb of bread !
And the most important thing is a stable temperature in the oven!

Here's an example I'll show you my bread. The dough was very soft, I decided to make flat bread on the hearth, but the stone did something different - the explosion of the dough gave me a tall and delicate bread:

the dough lies flat on a baking sheet on a rug, a small proofing with a rise in the dough, it is clear that the dough is soft and will not hold the shape



such an explosion of dough occurred in the oven



And such a crumb is beautiful after baking and cooling (baked without steam)



This is no longer "flat" bread Bread recipe here 🔗

Or pull bread from a baking sheet onto a stone?

No need to pull the dough onto a stone! Just proofing is done on a thin pizza baking sheet, cookies with a thin bottom, so that when it comes into contact with a stone, the heat from the stone quickly penetrates the dough!
And put the dough on a baking sheet on a stone in the oven, thereby do not damage the dough, do not shake when transferring.

Yeah, I realized about the pallet.
Tannyayayaya what bread
And I talked about low bread, because the dough was made from rye flour. It was a la Borodinsky.
I have not tried white bread on the hearth yet. Now I want to make a dough with whole grain flour. Then I'll try. And in white, you also need to make temperature jumps? It seemed to me that this was true for rye flour.

Rye BORODINSKY is baked only in the form! Although you can try on the pod ...

But wheat and wheat-rye can be baked on the hearth according to the scheme.

"Jumps" in temperature should be done, start with high and bring up to 160 * C for about the final baking, until tender.
In general, you need to draw up your own scheme, for yourself, your own bread - each bakes in his own way! I gave a diagram for a start, but try it yourself, for yourself.

I put it in baskets, then turn it over onto a thin aluminum baking sheet (it has one side without a rim) with a silicone mat, then the bread slides off the mat onto the "stone" very easily and does not fall off. Here is a loaf for example

Great way, thanks Sandy! It is especially useful when there is no special shovel.

Girls, can you ask another question. I bought a stone in Peki myself for a long time (the photo was already given above), but in the heat of the moment I did not think that it would be too big for my oven (I have it small). Now I'm thinking, maybe you can somehow reduce it ... saw off, break off, etc. Nobody tried it?

And put the dough on a baking sheet on a stone in the oven, thereby do not damage the dough, do not shake when transferring.

Tatyana, should you put the baking sheet directly on the stone? Or should there be a short distance? I'm afraid the stone will be damaged.

Admin is not available yet.
Tanya, personally, I put the baking sheet directly on the stone, again on the advice of Tanya-Admin. Nothing, a bit of a dash on it, but I'm neat.
Yesterday such bread came out, I was simply stunned. Made Borodinsky, but it turned out wheat-rye. Oh, I can't laugh. This is the current I could do that. But the bread is fantastic. The first time this came out. I'm glad

I want to share my find in this area. For Muscovites only.
Up here we had an advertisement for Knor's pottery shop. I followed the link, then wrote a letter to them, and they discovered that they had a ceramic circle of milk firing that was quite suitable for our purposes. I just baked all kinds of cakes on it (forgive that they are ugly, you have to get used to throwing them on a hot stone). It turned out what I expected - the cakes were baked well and quickly, while the bottom did not burn at all (in my oven, this is always a problem when baking!).
It's a pity, only that this circle was in the store alone, it could not bring joy to another bakery house.But, I hope, if you write a letter via the link, the sellers will make us as many such stones as we want, they have a workshop right in the same place as the store.

The price is 250 rubles, the diameter is about 26 cm. My stove is narrow, so I just lay down in the baking sheet.
If you don't find this particular store at your place, then try to find potters at your fairs, maybe one of them will agree to make your order.
This "pancake" is made from simple potting clay and is therefore inexpensive. From fireclay it will be much more expensive. Since I have nothing to compare with, this one suits me completely! Everything is baked on it perfectly!

The most common terracotta pallet (this is the color) without any decorations and coatings and the pot is the same, my diameter is 28 cm like this, only in the photo it is upside down https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.40

These are my pallets. They are three years old. One had a small crack. But the crack did not go further.I bake bread only for them.

I also bought a pallet. It seemed to me that it was not processed by anything, but when I put it in the oven to burn it, it smelled wildly. In general, I was not lucky with him
This circle did not even have to be burned, I just washed it with water, soaked it for a couple of hours (someone told me that this should be done) and began to bake. Only the very first cake stuck a little. The rest leave perfectly, you don't need to smear or add anything.
In general, I wrote this for information, as one of the options, it may be useful to someone.

This circle did not even have to be burned, I just washed it with water, soaked it for a couple of hours (someone told me that this should be done) and began to bake.

I know about unglazed clay baking pots - that before baking in them, it is advisable to soak them in water for an hour, and then load them and bake. Then the moisture released from the pot does not allow the baked goods to dry out. But it is recommended to do this every time before cooking.
And you, too, soak this circle every time, or only for the first time. If only for the first time, then probably this is not done for the purpose that is in the pots, but so that it does not crack? Or how?

[Margit]

I have never soaked my pallet in water, for the first time I just wiped it with a wet rag and I cut out a circle of baking paper, turn it over the bread blank from the proofing basket and quickly transfer it to the pallet, which was warmed up with the oven: flowers: here, look at what bread is obtained and there are photos of the pallets themselves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.20 Pallets Margit showed - many thanks to her

I lightly sprinkle the pallet with flour. The bread never stuck

Girls and boys, I tried to read the whole topic (it would be better if I didn't), now I can't figure it out at all

What material should the stone be (better) from. I have specially postponed part of the prize for this matter, I want to approach the issue thoroughly! Help pliz advice

Here's another interesting point. For some reason no one paid attention to him. Here I am citing from the instructions for my Gorenje: "The weight of the baking sheet with the dish being prepared, inserted into the grooves or grates of the side walls of the oven, can be maximum 3 kg., And installed on the wire rack, maximum 7 kg." Please note that this weight is ALREADY WITH THE DISH ON IT ...
So read your instructions and from all the many stones that are praised here, choose the appropriate WEIGHT.

How did it crack? In the middle? Temperature drop? Dont be upset! Well cracked and cracked, use it calmly further! The appearance has suffered, of course, but the functionality has been preserved! It is not very scary if slightly hotter air passes through this crack. Here, some quite successfully bake on tiles, but there are also some gaps. He baked himself on round stones, - everything was approx.

I finally decided to start looking for terracotta (metlakh) tiles. By the way, it turned out that it has another name - Cotto tile. So, I ran to the market in a building store, in a couple of stores selling tiles, they never even heard of such a thing. I was surprised, I thought everything would be easier. At home I went online and started looking. And, surprisingly, in Russia there are a lot of links where it is sold, and in Ukraine the search engine gave practically nothing in general, except that terracotta tiles are one-fired clay tiles, not covered with glaze. And the address of one salon in Kiev where you can buy it. But this is a salon, you have to go there, so they don't send. And I live in Donetsk. There are a lot of links in our city where tiles are sold, but nowhere is there terracotta (it's metlakh, it's cotto). I'm used to always finishing off any problem, but here I am at a dead end. I don’t want to buy a stone, it’s heavy, my oven will not pull it. We'll have to look for something clay in flower shops, or something. Or limit yourself to a silicone mat.

Lightly sprinkled with flour. I carefully transfer the bread from the proofing basket to the hot tray.

[Lissa]

Lissa, and you didn’t grind the sides at your ceramic flower tray? Do you bake on it with the bottom upside down?

And you have one (what size and thickness?) Or did you cut from two, as it was written here?

I have one, large, the edges are even cut with a grinder to the desired size. I'm going to bake bread now, take a picture and show it.

I have one, large, the edges are even cut with a grinder to the desired size. I'm going to bake bread now, take a picture and show it.

Is it a type of clay, not ceramic-granite?

Is it a clay type, not ceramic granite?

No, not ceramic granite. Ceramic floor.

No, not ceramic granite. Ceramic floor.

And fat? And yet, you didn’t soak it in water for the first time, so as not to crack?

And fat? And yet, you didn’t soak it in water for the first time, so as not to crack?

Slightly less than 1 cm. Did not soak. I washed it with soap and ignited it.

By the way, I completely forgot, I have this second tile. The first one cracked. Under some wild circumstances. It was very cold in the apartment. We were heated by the oven out of hopelessness. They decided to heat the tile too. She lay very low and cracked from overheating.

[Lissa]

Lissa, and you didn’t grind the sides at your ceramic flower tray? Are you baking on it with the bottom upside down?

Always different. But the height of the sides is very small and does not affect baking. I also like to bake Ossetian pies on a stone.

Lissa, Freken Bock, thank you girls for your help, I will now look for either a pallet or just a tile, although not terracotta. I will grab the first one, otherwise this oven has already shaken me. And they told me, take an electric one, I didn't listen, it's all greed. Now I'm toiling. Well, nothing. It's like in a war - either I will overcome it and tame it, or ... throw out nafig and buy something super.

Here's mine. Old, I apologize for the unpresentable look. This pizza does it to her

🔗 🔗

Here's mine. Old, I apologize for the unpresentable look. This pizza does it to her

🔗 🔗

Yes, it looks powerful. And with a matte surface up, it seems that fat is less absorbed? And if cookies or pies, then not right on the stove, but in a baking sheet on the tile on top?

And I’m not on the part of experiments On the stone - only a hearth, pizza from "Italian" dough, chabatta. In general, the fact that according to the recipe you need to bake on a stone. I put it on a stone on baking paper.

[Mona1]

Mona1, not every pallet, let alone a tile, will fit, Ira (Ikra) can confirm !! Individual specimens begin to emit any nuisance during firing. But here's how to determine this when buying - I do not know. I myself suffer without a stone.

This, of course, is alarming. But I really want to bake a hearth bread. I have HP Panasonic for more than 3 months. And I have already baked more than 80 breads in it (I have such a quirk - I think) and somehow decided for myself that I would bake the hundredth in the oven, but for now, I will improve it.
By the way, my stove is a gas burning with a gas oven. And I know that some Gorene model has a round baking stone in the package. We have a Gorenie service center in the city. There I wanted to order another baking sheet. They said that you can buy components from them. Maybe order this stone from them. I learned about this stone from this thread. Someone has already written about him, there was even a photo. But I remember that for some reason the man was dissatisfied with him, either because of the round shape, or why else. And I somehow rejected this option. Or maybe in vain?

If the stone was made specifically for baking, then of course it is without any impurities. But it will also cost !! Ideally - in a workshop to order a ceramic one. Well, or by trial and error, maybe some pallet will be normal. I know that many people use it and nothing.

Nah .. it's easier .. First, soak it (pallet, tile) in water for 2-3 hours, then in the oven .. and sniff. No fainting - you can bake! And the option with a cauldron - We even have recipes under the cauldron.

I just fished it out of the world wide web:
"I bought soapstone tiles in a store for saunas and baths. I thought that if this stone is used in sauna stoves and for cladding industrial stoves, it is unlikely that it will stand out in my oven. And it is advertised as environmentally friendly. Thickness 1 cm, size 30x30. " Hmmm, I barely remembered the word TERRACOTOVA, I didn’t immediately remember it in the store, but I don’t remember it at all - TALCOHLORITE.
By the way, not a bad thing, it seems.

Mona1 - buy a regular floral pallet without varnish or paint - matte and everything will be fine, the diameter at the top from the outer edges is 29-30cm. I have been baking 5L hearth breads on it for 2 years already. I bake a cauldron "Sitny" for 600 g of flour - so it turns out to be super-style, when we go to visit or to the dacha - people ask him, and even bring 5 pieces of commercials Today, for the sake of curiosity, I'll go look at the tiles in a building store or in the market, I'll ask the guys there - I'll tell you later

I didn't wait for it to be sawed off - I washed it on top, dried it on the balcony and put it in the oven, turned it on at 250 * - no smell, min. 10 ignited and turned off - the flight is normal, now the oven is almost cold, the tile is still warm - you can safely use it. Here is one subtlety - the hot tile cannot be taken out and put on something cold - it will definitely crack 8) Tomorrow, if it works, I will make pizza on this tile

I bought myself a ceramic floor tile, like Freken Bock, size 40 * 40cm,

Ir, and how is it even called ?? So asking for ceramic outdoor ?? and did not understand - bought for 50 rubles or dropped 50 rubles for a corner ??

Not all the tiles cost 50 rubles - I gave the sellers the whole brain for this piece (to be honest, there is not a piece, but a coating of mm 5 chipped off) Yes, the usual ker. floor tiles, look only that they have less gloss on the front side and are smooth, shorter than the cheapest look, thickness 8mm

Virgo, come on, we need a collective mind to help my feeble mind!
Recently, I have gone so far with baking in a new oven that I can't really stop it.
BUT: I encountered such a dirty trick several times: when baking bread, where it is said to first heat the baking sheet, and then dump the workpiece, after this procedure (when I already push it into the oven and close the door), literally in half a minute the baking sheet is deformed with a crash and the dough fell off a couple of times (it's good that at this time no one sees my grimace and does not hear my recitative ...)
If I understand correctly, such deformation is due to the temperature difference in the baking sheet? Metal, after all, is dead, not like in old Soviet stoves. I wanted to use the old sheet, but it won't fit into this oven ...
Doesn't this mean that it's time to groan: ABOVE STONE ...
Or is it something wrong with the baking sheet? Did anyone have this?
Tell me, pzhlsta. And then, I saw stones in the "Gorenie" company store - they have only round and in the same size, there is also a pizza knife for it, all the pleasure costs about 700 UAH (almost 90 dollars). So I think, is it necessary or not, or it can be found cheaper ...

Find cheaper
Or here's a tile, like some, or still (well, I have some kind of prejudice towards tiles that were not made for food), but find potters in your city who make dishes. And for them to order a rectangle of potting clay according to the size of their baking sheet. Don't be fooled by fireclay, it will cost like a stone. And the clay is 200-300 rubles.
I was lucky to accidentally buy such a round one, I bake - I'm happy! True, the potter did not understand his happiness, and instead of making such things for the whole forum, he disappeared somewhere
But in principle, I talked, for example, with the Dymov potters who brought their dishes to the fair - they simply did not hear about baking stones, but they are ready to do so.

At the baking sheet, apparently, the heterogeneity of the metal is observed, maybe the flaw came out during rolling, maybe during stamping.
In some place the metal is slightly thicker or vice versa, and since they are made by cold stamping, then in the cold state it is even.
But when heated, due to the difference in the thickness of the walls, an uneven expansion occurs and it skews, when it cools, it takes its previous shape.
I think so! (from)

One hundred thousand plus points. for the correct explanation. There is even a doctoral dissertation on "Memory of metal when exposed to temperature." Application in the national economy and in the defense industry. And on your baking sheet, it happened unintentionally.

So after all, you can first warm up the baking sheet in the oven, wait for the bang, and then carefully put the bread on it.
At the same time, there will be a training, like transferring bread to a stone. As far as I understand, you will buy the stone anyway. So practice while on cats on a baking sheet. What time to waste!
Zaato potoooh, with kaaamnem ... You will give a master class!

I will be happy to help you. I know. where to buy cast iron, different sizes and cheap. Go to the building market or hardware store. So there are sold three different sizes of cast iron dampers for ovens. How many times I myself have walked like a fox around them, they are so remarkable in terms of thermal conductivity and heat transfer that you don't need fragile expensive ceramic stones.

She is in the middle of the bottom row. Who will try, write down the result.

Girls, everything will burn out on cast iron. It is also heavy. Here's what Margit wrote on page 11, answer # 213:
"I have a round terracotta pan for flower pots with a diameter of 36 cm, and an even larger cast iron pan 30 cm in diameter. Of all the three on the stove, baked goods are best, baked evenly on top and bottom. on the contrary, it is dark, much darker than the top. The tile turned out to be the most suitable for my oven. And the square one is also good because you can bake two breads at the same time. "

Regarding the baking sheet, I also read once that it should be heated with the priest up. Then maybe there will be no deformation. But this is only possible if it lies on the grill, and does not insert itself.

I also read about this and now I bake this way and without a grill. I really like it, it is convenient and the question of the stone disappeared by itself.

[🔗]

I looked at the stones, there are in Russia and Ukraine - 🔗,
but the prices are extortionate.
I already showed stone for pizza, 35.5 x 40.5 cm for 15 cash boxes.
Two such stones, on top and bottom on the grates, pizza and bread are baked with the bottom,
like in a stone oven, evenly and efficiently. Minus for summer, it takes longer to heat
electric oven, cools down longer ...

An interesting shape is rectangular. I thought the first time you showed this photo that this is a baking sheet with handles. And the stones, I thought, are only round.