Stone (plate) for baking bread

[Ludmila]

Ludmila, mutually! Hell already?

Hell. Look above in the topic where the stone was ordered.

You can use porcelain stoneware as a baking stone! At the final stage of its production, firing at a temperature of 1300 degrees is used! At this temperature, no muck remains in the mass of the stone.

[Merri]

MerriHow are your impressions of the stone? I’m somehow ambiguous. I still can't figure out a strategy - to bake on a stone or on a baking sheet above a stone, at what level to put this stone. The top is still not blushing, although the bottom does not burn. The scones and pizzas come out well. The pies are worse. Bagels and buns I don't think it's worth baking at all. I do daily challenges.

[Anastasia]

Anastasia, I, unfortunately, baked on it only 1 time. The chiabata turned out no better than on a pizza tray (1 cm thick). Therefore, I do not draw any conclusions yet. I can only bake on weekends, I hope that in a week nothing will prevent me from doing it, I will share my impressions. however, the fact that a period of adaptation to the product is needed is normal in my opinion. The main thing here is to warm it up well enough (1 hour or more) at the maximum temperature.

[Merri]

Merri, I am mainly interested in the issue of heat distribution inside the oven. Does anyone get baked goods like in the picture of a stone box? ... I still have to turn on the grill to brown the top of the pastry. So this problem was not solved. ... And the cakes are excellent. Like these ones.

The top is not even, this is a grill.
And I warm up the hour at the maximum. Today I will conduct the next tests. I'll write).

But for me, on the contrary - the top blushes very quickly, it even starts to burn, and the bottom is white

[kirch]

kirch, but the stone is the same, right? And a gas oven?

The stone is the same, but the oven is electric

Well ... but isn't baking in an electric oven also impossible without a stone? In the gas one upset. I thought the stone would somehow help, but so far I have to solve the issue by dancing with tambourines.

It turns out, of course. But I wanted a pebble

In my opinion, baking does not blush - it is not directly related to the stone. The stone provides the rise of the product and, as a result, the thickness of the crust. And the color of the crust is the properties of the oven, the temperature is more important here.

here the temperature is more important.

Agree

The stones equalize the temperature, distribute it correctly throughout the entire volume of the oven, increase the temperature inertia, it slowly drops when the door is opened ...

So I've read that like "forget about the white top and burnt bottom." And so, I twist the burner to the maximum, and how many degrees are there .... Empirically, I found out that it is better to warm up and grill the top of the oven, otherwise, indirectly, by air, it does not heat up to the temperature required for browning. In short, an easy life is not expected. But it is much better with a stone than without it. I'll try the baguettes today.

Hello everybody! Here I am now with a stone !!!
This forum was very helpful in choosing! I decided not to buy any originals for 2000-3000 rubles. and went to our construction hypermarket "Dobrostroy" (Ulyanovsk). Almost immediately I came across what I was looking for - clinker tiles for steps. There are 2 manufacturers to choose from. I took the cheaper one - 1600 rubles. per package (6 pieces measuring 330x330x18 mm. - two for me, one for mom and 3 pieces for girlfriends. As a result, 267 rubles a piece, cheaper only for nothing !!!

Fits perfectly in my narrow oven. The only caveat is that the surface of the tile is rough (well, so that my foot does not slip) and I was afraid that the baked goods would stick.I asked my husband and he ground the surface in 2 minutes with a knife sharpener.
I started testing right away. I put it in the oven (I have an electric one) and after warming up to 250 degrees, it stood for another 20 minutes. And put pizza on the stone !!! To make the top rosy, I added up to 270 degrees. And in exactly 10 minutes the pizza is ready !!! Nothing is burnt, the top and bottom are rosy, just like ordered !!! The pizza itself didn't stick at all. I'm honestly shocked! How did I live without this stone !?
In general, everyone is happy, but I'm just so happy !!! Now we need to motivate my husband to make a miracle-blade and that's it !!!

Maybe someone will be interested. I bought a baking stone like this Stone size: 30 cm x 38 cm x 1 cm.
🔗
very satisfied.

Made of fireclay clay. I really like it and this is the main thing. The bread on it is excellent, the buns too.

[Volume]

Volume, with the purchase I like the size 38. For me, 40 is too big, along the edges, half a centimeter remains in the narrow part, where the projections for the trays. Is a centimeter thick? Everywhere they write 1.5-2 do you notice the difference in baking?

[Volume]

Volume, with the purchase I am attracted to this thing by a spatula and a lattice

I wonder Where are my messages ..... Also in my topic, some complain that I delete unnecessary flood .... If they clean up something that someone did not like that I expressed my opinion, then I have democracy there in general ... .....

Hello everybody!
I ordered a stone from us in Yaroslavl, they will bring it to the New Year, and my hands are itching now, and now I have a question for the happy owners of this wonderful piece.
It is theoretically clear how to bake bread, flat cakes, loaves, pizza on a stone, but how do you bake pies?
Should the baking trays be placed on a stone, or can they still be inserted into the grooves on the oven?
I mean - it's time for me to buy new baking sheets or not.

[Larissa]

Larissa, I have a shmat of an incomprehensible shape made of fireclay clay, here it is 2cm thick. The baking on it is good, but the bottom of the bread turns out to be white, and on this stone the bottom is also toasted. I also have an excellent Electrolux oven with the function of baking with steam, but on a thick stone it does not work as well as on one that is thinner. Yes, and it takes a long time to warm up a thick stone, there is a lot of electricity, and I often bake. In general, I really like this pebble.

[NinaK]

NinaKI put it right on the stone. That is, I put a sheet of baking paper on a shovel, spread the pies on it and put it under a towel for proofing. Then I grease the pies with an egg or milk, water, and roll the whole batch from a shovel, along with baking paper, onto a stone. Everything slides perfectly and bakes beautifully. The stone is clean, the paper does not burn, everything is fine.

[🔗]

For a stone.
🔗

[Pakat]

Pakat, they only have delivery in three cities where they have a store. There is no delivery in Russia. I've been looking for such a mesh for a long time

[Ludmila]

Ludmila, this grid is in Okey, Spare and Globe.

[Ludmila]

Ludmila, this grid is in Okey, Spare and Globe.

I also want to buy such a mesh for a long time.
But all these shops are not at all close to me!
And with a specialist to go for the net, you will spend more money than it is worth, and a lot of time.
I'll buy it if I ever catch my eye.

[Volume]

Volume, In Spare already looked - no.

[kirch]

kirch, I only give an idea, but look for where to buy it yourself ...

[Paint! Packat!]

Paint! Packat!Well, thank you!
I began to remember in which store I had just seen such a mesh, I did not remember, then I went to the kitchen to look at a special Teflon sheet for baking from Julia Vysotskaya and found this mesh in my bag for all sorts of gadgets for baking, she hanging on the wall, and I admire her every day.
This mesh is only 30x30cm in size, it seems too small for pies, and I will have a larger stone, but Yulin's teflon sheet is better suited in my opinion, and its dimensions are 33x40cm.

Teflon baking sheet can be viewed here, maybe someone will be interested 🔗 , there are reviews.
Only they have something very expensive, I bought much cheaper.I have 2 of them, and I constantly use them when baking pies. I love.

It is theoretically clear how to bake bread, flat cakes, loaves, pizza on a stone, but how do you bake pies?
Should the baking trays be placed on a stone, or can they still be inserted into the grooves on the oven?
I mean - it's time for me to buy new baking sheets or not.

I bake on a baking sheet from the stove, insert it into the grooves above the stone. The stone is never removed from the lower level.
You can, probably, bake on a stone, just on paper, as already written, but then it is difficult to take out a bunch of pies with paper, you can sprinkle it along the way, the paper bends, you can, of course, first carefully pull off a baking sheet or a plate behind a corner. But my stone is round, so it will definitely crumble. Therefore, I bake on a baking sheet over a stone or on my perforated pizza baking sheet, I put it on a stone. Here on this

Explain to the teapot who sells these stones, but does not bake himself. What kind of devices, in particular, are you discussing this grid-lattice? I cannot understand the meaning of the problem .... It will be difficult to remove the same pies, the stone will remain clean ... Why can't you take it out with the stone and calmly pick it up with a spatula? Regarding cleanliness, I also look at this grid in the picture. She's a grid. As far as I understand, it is all the same to wash the stone afterwards .... That is, explain, if not difficult, the need for this device. And in general, is this mesh disposable or reusable?
It's just what I mean. I would easily add this mesh or similar accessories to the baking stone in my store. But in order to start selling, you must at least understand what it is for and how it is used. Thank you in advance)
In addition to this grid, there may be some other useful devices that are used in conjunction with a stone or supplement it. If you explain with examples of names and what it is used for, I will be very grateful ...

[alnik1982]

alnik1982 - Alexander, this special form for pizza, reusable, almost eternal. Good tough steel, and excellent Teflon coating, Dekok firm.

What is the meaning in it? Why can't you pull it out with the stone and remove it with a spatula? What function does it perform? And does it fit in size or is it standard?

[Alexander]

Alexander, the meaning of baking on a stone is to drop a distant product very quickly on a heated stone, while it is better not to take the stone out of the oven (so as not to lose temperature), then the dough, from contact with a hot stone, as if explodes from the inside, becomes very perforated and lush. The problem is that a distant product does not tolerate unnecessary movements, it may fall off. How to put pies on a stone? One at a time, opening the oven and touching the pie? This is where a teflon mesh or rug helps. The products are initially placed on the rug, and then, together with it, in one fell swoop, are thrown onto the stone. Again, if the filling leaks out, then you can simply "shake it off" with a cloth with a cloth. The rug also prevents sticking and does not lower the temperature. Sorry for the multibukf

Mgogobukf is good) I myself suffer from this))) But everything is clear without provoking new questions) Almost) That is, in principle, for this it is most convenient or a reusable metal mesh or a rug? OK. After the new year, I think there will be no problems adding these devices to the range. In general, write what other gizmos you need, but at every step they are not for sale. You, the visitors of this site, were my first buyers, and right now orders are coming from here. From the outside, I will not ask buyers in detail what they would like to buy, but for some reason they have not bought it yet, and I myself am not fond of it. Somehow it turned out by itself that this direction began to develop))) ....
In general, there will be new positions after the new year. Of course, the assortment will not increase a hundred times, but nevertheless. There are certain ideas. Not just about baking. Let's try to negotiate a direct supply of clay pans with the possibility of cooking in them on the stove, and not just in the oven ...

The mesh made of metal is uncomfortable, everything sticks to it, then, when you eat pies, pieces of bread come off ... And the mesh covered with Teflon is expensive ...
Another advantage of the mesh, the products do not fit tightly to the stone, hot air circulates and the bottom of the products is baked better ...

[Pakat]

PakatThank you for your comment ...... So what about these grids. Do they fit in size or what?

Different, everything depends on the manufacturer.
Mine is 14 x 14 inches = 35.56 x 35.56 cm,
almost the entire stone, which is 14 x 16 inches ...

[Alexander]

Who can't sleep on a deaf night ...
I did not come across a grid of a different size than they showed. With this one, too, not everything is clear. A couple of times I had precedents that the products were "soldered" into the grid during the proofing and baking process and then I had to literally pick it out. In this regard, the rug is more practical. In addition, it is larger and can be cut to fit. I liked Tescom's Delicia rug.
Alexander, it seems to me, it's time for you to start using your stones yourself, you look, you will be more confident in promoting your goods.

Oh well ........ As for the culinary part, I probably won't start anymore)))) There was an interest earlier, which somehow passed over the years) I don’t know why .... Although earlier I could play something in my mood, right now, there was a time I lived alone, even once again in scrap it was to cook for myself ... What kind of pastries here ........ My wife also cooks well, but for some reason she is not friends with pastries. Charlotte and then she turns out to be collapsed))) Xs why .... She claims that she does everything according to the recipe from A to Z ..... I bought an expensive slow cooker and for some reason she does not work there either ..... .. Therefore, I will honestly say that so far I have not even left one stone for myself.
Rather, there are two rectangular ones, split into two halves and a square one with a sloping edge (they came from the supplier). In order to try, I think it's enough for now)))

[alnik1982]

alnik1982, add baguette holders to your assortment. And then you have to get out of hand with homemade forms, or here was the last chance - they ordered from afar and probably won't work anymore. And it's just that they are not sold everywhere in stores, the demand is specific, just for those who need a stone.

[Tanya]

Tanya, I pull the whole sheet out of the oven onto a shovel and immediately put it on the table. The paper bends quite a bit, it is absolutely not critical, it does not injure the pies. And on such a round sheet I bake hearth bread. Very convenient, especially when baking with steam.

What is the meaning in it? Why can't you pull it out with the stone and remove it with a spatula? What function does it perform? And does it fit in size or is it standard?

The meaning of this shape (with holes) and baking net is that:
- pizza in the form will be better baked from direct access of heat from below from the stone, and it will be better to brown from below.
- the bread will not stick to the stone slab, the slab will not need to be sprinkled with semolina (to create a rough surface on the slab), a special baking grid is used for this.

Yes, baguette holders for 2 and 4 baguettes and you can also add L7 bread molds to the assortment.

Uff .... How many unfamiliar words) Ok. I will try to take into account all your wishes after the new year. Right now, it's not easy ... Before the new year, everyone seems to be stocked with gifts))) I never thought that stones are in short supply)

[Alexander]

On the culinary side, I probably will not start anymore))))

Alexander, why not start?

My wife also cooks well, but for some reason she is not friends with pastries.

And you show her our site and then your waist disappeared ... remember what your name was ... Until a certain age I was afraid of the test, almost like fire. Yes, and I did not cook so well. And my mother, when she sent us (me, my husband and our 5-month-old daughter) to "her bread", cried as if she was seeing off to the war. She thought that in 1.5 months we would die of starvation. But then I decided to cultivate as a wife and mother, and I asked my husband for a bread maker to help me. I came to the forum for a choice. And the quagmire dragged me in ...which I'm incredibly happy about. And now, after a little over 4 years, any dough, any pastry is subject to me. What I don’t know - I’ll find it on the forum, read it or ask. The main thing here is "the eyes are afraid, but the hands are doing."

Why can't you take it out with the stone and calmly pick it up with a spatula?

You can take it out, but if you sell these pebbles, then you know that they are quite heavy, plus the weight of the baked goods on them, plus the stone is heated up to 200-240, and sometimes more degrees, it's so easy to grab onto it even with potholders. And then it’s necessary to hoist it on something non-melting. And then after removing the baking, drag it back into the oven. So it is better to let the stone just lie in the oven and perform all its functions.