Stone (plate) for baking bread

I subscribe to the question. I also have a built-in Bosch oven (made in Germany)
The cabinet itself is sealed.

And I have a Bosch built-in, too, German with perolysis ...

Willingly :) In the near future I will tell you about bread without kneading.

It would be fantastic!

[marinastom]

marinastom, I will ask about processing with milk))) to be honest, I hear it for the first time) I can only say that they can make glazed without problems. and any color) even red, even blue and. etc. ...... but of course it will cost more .......

Many potters process their products with milk.

marinastom, I'll ask you about milk processing))) to be honest, I hear it for the first time) I can only say that they can make glazed without problems. and any color) even red, even blue and. etc ... but it will certainly cost more ...

Let it if it improves the quality!

This does not improve the quality for sure) This is a controversial point) Optional without problems) Yes. It will look prettier, easier to wash, but in terms of performance, for example, there are many opinions about what is better to take without a glazed surface. Unless, of course, it is really possible to bake, and not admire)))
I do not know. Some imported brand stones are made with such a surface of course ..........

Tanya, I had clinker tiles in the oven on the 1st level grate. The tile burst, the oven is alive, mmm.
Oh, Tanya, I saw that you have a tabletop oven. Probably, you need to put tiles on the bottom because of the small volume? And the heating elements at the bottom?

It will not work to put a tile on the bottom, then the heating element will be above the tile. I will put it on the grate on the lower level, even if the tile cracks, well, it will lie there cracked.

DD! I still won't get away with my salt! I began to think if I needed one for the dacha ... the price is 1800r and again round.
I decided today to conduct an experiment, I took a kg of salt, I had it fine and evenly poured it on a baking sheet.
Warmed up in the oven, the thermometer showed 270g.

The result is such a baguette, do not throw your slippers :) before that I only baked in a bread machine.


The thickness of the salt is not very large, about 1-1.5 cm.

So who thinks whether he needs a stone or finances do not pull :)))) Use a pack of salt is not expensive! And you can use it as many times as you like and are not afraid to spray with water, nothing will crack.

Just do not use sea salt for baths (or maybe this is true for sea food). Once, when I didn't have a stone, I put it on a baking sheet and put it on the lower level. Since it started shooting like popcorn, I thought the glass in the door would shatter to smithereens. Maybe some vapors were sealed in this salt or something else, but I was scared then, horror. She turned off the oven, but it still fired for a while. But the usual stone was poured, everything is fine, it did not shoot, but the salt solved the problem of burning baking only a little bit. Clay stone is much better.

[Mona1]

Mona1, Thank you, I will know the sea.

I'll try to answer! =)
The oven is electric. Electrolux. Very satisfied!
Red clay stone. Milk firing. Thickness 2 cm.
I cannot say that when firing with milk the technology was broken,
but, pretty quickly, all this coating has worn off.
I washed the stone several times and it turned into an ordinary red clay stone.
This did not affect the baking. The spots on the dark are also clearly visible.
If, now, I ordered the same, then I would not do milk roasting.
When the stone is in the oven, nobody sees the stain.
Now, more often than not, I throw bread on a stone on paper. Everything is clear.
It's hard for me to say how much better bread on stone is
because when I switched to baking bread in the oven, I managed to bake only a few times without a stone, then a stone appeared.

Differences with a stone (it seems to me):
1. The crust has become thinner.
2. In the first minutes of baking, the bread rises more, faster.
3. The baking time has been reduced. This point is not unambiguous,
because at some point I began to use a thermometer to determine readiness.
Perhaps earlier, he simply overexposed bread. From here and item 1, it is possible.
4. The bottom of the bread is now lighter, for some reason. But, I do not consider it a minus.

My conclusion. If I, now, go back to the beginning, having already accumulated experience,
without a stone, I wouldn't bake anymore.

ABOUT! I will continue the list:

5. Thin pizza is much tastier!
6. The most important point! Everyone around me knows that I bake bread.
Already accustomed to this, but when they find out that I bake on stone and that the stone was specially made to order! ...
This immediately transfers me from the category of just a baker to the category of Super-baker! =))))))))))))

[PapAnin]

PapAnin, and what is your Electrolux model? I bought in the reverse order - first a stone, then an oven)). Yesterday the dedicated line was thrown for her. Now I have a full "minced meat" - gas and electric ovens are next to each other. Now I'm thinking about what to do with the stone ... How long will you warm it up before pizza? There is an idea to first warm up the stone in a gas oven, then transfer it to a heated electric. For the sake of saving energy.

I also have questions about the stone-oven combination. Now he lives with me in gas, and since we have gas only for the stove, then in terms of money it is mere pennies in our time. But in a country house I am trying to make a kitchen, although not a Dream, but. And there we bought an electric oven with steam in Ikea. (Just remember in December what happened with the choice and prices, but we snatched it!)
Now I am faced with a dilemma: take a thick stone from chamotte to the village or leave it in the city with gas. There is also a homemade stone thinner from simple clay, but with a crack and, as an extreme case, a huge flower pallet from the same Ikea.
Of course, I also have in stock Alexander from Nizhny, from whom I can buy a second stone.

Anastasia, I don't remember the model, I can watch it in the evening. This is no longer a "fresh" model, I bought it 7 years ago.
And 5 years ago, when I changed my apartment, I could not part with this oven. I bought a new oven in my old apartment and took this one with me.

It takes me 30-40 minutes to fully warm up, depending on the required temperature. I noticed that when the heating light goes out, the stone itself is not yet gaining the required temperature. We need to wait a little longer.

For safety reasons, I would not heat it up in a gas room and then transfer it to an electric one.
And the savings, in my opinion, are not significant.
Let's count. In my example, at Moscow rates. With a stone, heating will take 20 minutes longer.
1 kWh in the peak zone costs 4.92. For 20 minutes - this is 1.64 rubles
If you bake at night, it turns out - 0.42 rubles!
Now multiply by the number of "cycles" per month.
Is the risk of dropping a red-hot stone, getting burned, worth the money? I don't think so.

I also have questions about the stone-oven combination.

Marina, calculate the "savings" for your case. Will it be critical? From this and "dance"! =)

1 kWh in the peak zone costs 4.92. For 20 minutes - this is 1.64 rubles
If you bake at night, it turns out - 0.42 rubles!

In reality, it will be even less, because with a stone, when you open the oven, the temperature does not drop so much than without a stone.
After planting the bread, the oven will not turn on immediately, since the temperature will not have time to drop.
Without a stone, she immediately turned on for me.

If you bake at night, it turns out - 0.42 rubles!

Yes, I turn it on after 23:00, at the night rate!
PSAlthough after the clock was changed, the tariff starts at 22:00, since Mosenergo and I have not yet come to reconfigure the meter.
This is probably the case for many now

[PapAnin]

PapAnin, I get it a little differently. It is recommended to heat a stone with a thickness of 2 cm for an hour. The electric oven is heated for 20 minutes.If you run an electric oven with a stone for an hour, and then another oven, it will probably wind up a lot? I do not know how much the peak load is. The maximum consumption is indicated as 3.5 kW. Isn't that it?
But of course, I will definitely risk heating the stone and baking pizza as an experiment (the more I already have the dough ready) and compare the option with and without a stone.
I have an ELECTROLUX EOB 96631 AX with steam and temperature 30-300.

This is probably the case for many now

ABOUT! And I forgot about it! I'll have to check.

When I wrote about "saving", I did not write it quite right.
I meant that if the stove is without a stone, then the oven will turn on for heating more often, when opened, and the amount of electricity spent on work after heating up will be greater without a stone than with a stone.

[AnastasiaK]

AnastasiaK, the presence of a stone has nothing to do with peak load.
You will have a peak load if you turn on everything in the oven. Top, bottom, grill, convection ... This is exactly about that.

The recommended warm-up time is approx. In practice, you yourself will check how much will be real. Perhaps less.
And without a stone, you also need to preheat the oven. What time is it? So count the difference. And, see the post above.

George, how do you measure the temperature of the product? My new oven has a core temperature probe, but it is so thick (looks like this) compared to the battery-powered probe that I have "died".

I have an oven without a probe. I once bought a mechanical one for meat. It's thin. So I measure them. True, it shows in Fahrenheit. Damn, I have all thermometers in Fahrenheit!

The only negative, in my oven, is no steam. When I bought it, I did not know that I would bake bread, so I saved on this function, but in vain. = ((

To me all can be on "YOU"! Even necessary!

Willingly :) In the near future I'll tell you about bread without kneading.

As promised, I share a recipe for bread without kneading 🔗 (link from my LJ)

[julia_story]

julia_story,
Tell me the flour in which glasses? Or better in grams :)

Glass - 240 ml. Unfortunately, I didn't measure in grams)

[julia_story]

julia_story,
Thank you! Put it for the night :) I'll bake it in the morning!

Yeah. Share your impressions :)

[julia_story]

julia_story,
It is something! Most of all, it is not the taste and crispness that captivates, but the simplicity, I do it for 12-14 hours. This is all my favorite recipe!
True, with glasses, I probably have a disaster, since I add a little water. I didn't have time to take a photo :)))) I hope I'll be in time tomorrow.

mir_ka,
I am glad that bread has become my favorite !!!
Well, with water-flour in bread business, it often happens that you need to control in the process ...
I also have this photo of far from the first loaf))) so good luck;)

Please tell me, is the stone always in the oven?

With me, almost always.
Very rarely, when I need to bake something very quickly at a low temperature, I take it out. But this happens very, very rarely.

[PapAnin]

PapAnin, I realized, I will also do!
Is it located at the bottom or in the middle?

Here is my oven, this is how it always costs me. Second level from the bottom.
The bread is made around the middle of the oven.

[Baking stone "Dr. Oetker", with stand and spatula, 30 cm x 38 cm]

Baking stone "Dr. Oetker", with stand and spatula, 30 cm x 38 cm





Description from the manufacturer
The baking stone "Dr. Oetker" is made of heat-resistant ceramics, has a rectangular shape with rounded corners and is intended for baking culinary products. The purpose of the baking stone is to ensure uniform heating of the dough throughout its volume baked in the oven. The pores of the stone contain air, which has high thermal insulation properties, which equalizes the temperature in the oven and does not allow the baked goods to burn from below. When using a baking stone, the bottom crust is pleasantly reddened and crispy. Includes stand with stainless steel handles and wooden spatula.
The baking stone "Dr. Oetker" will become an irreplaceable attribute in the kitchen of every housewife.
From Ozon
Stone size: 30 cm x 38 cm x 1 cm.
Stand size: 41 cm x 32 cm x 3.5 cm.
Spatula size: 29.5 cm x 38.5 cm x 0.5 cm.

🔗

[Admin]

Admin, I already bought a stone! But thanks for the link anyway! What is there for Ozone, you are amazed!

It seems to me that 1 cm is too thin for a stone ... That's how I still sit without a stone ...

[NatalyMur]

NatalyMur, but on the contrary, I think it may be so. I have a stone 2 cm thick, an electric oven, it takes 1.5 hours to warm it up well, and if the bottom of the products is less white ...

[elenvass]

elenvass, What do you mean! 1,5 hour!!!! To go nuts .... Maybe I don't need an entot pebble ?!

[NatalyMur]

NatalyMur, let's wait and listen to our specialists. But many complained that their bottom of the bread was light, I think the reason was that the stone was not warmed up enough ... I tried to achieve perfection in baking pizza ... That's when I set up an experiment on heating the stone, the pizza was baked according to the Margarita recipe in 3 minutes after a very long heating of the stone

[elenvass]

elenvass, so I thought that 2cm is a rather thin stone, it should warm up very well in 40-50 minutes ... But if this is not so, then I will probably continue to bake in the cauldron ... But this is only on big holidays, in the staff it turns out easier, but not so festive - bread and bread, very tasty, but the view is unpretentious ...

[alnik1982]

alnik1982How much can you buy a square stone for now? 30 * 30 cm? Thank you!

[Loksa]

Loksa, I apologize for interfering - I saw the prices here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398037.0

[NatalyMur]

NatalyMurThank you, I don't seem to have written there!

[alnik1982]

alnik1982How much can you buy a square stone for now? 30 * 30 cm? Thank you!

Do you need a stone? You can buy unglazed earthenware clinker tiles from the building store, they are just of this size. For example, our Iriska bought
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.0
There, in a post below - the name of the tile. And it costs several times cheaper than a stone. These are Polish tiles, and someone wrote that they bought unglazed Portuguese brown clinker tiles.

[Mona1]

Mona1, Does she fit? And then I bought it and the stove in my gas oven burst? I liked your color! I read the info, I'll go to the store today - I'll see what's available there?

[Mona1]

Mona1, Does she fit? And then I bought it and the stove in my gas oven burst? I liked your color!

This is not mine, this is Ira bought for herself, she has been using it for two years, until it cracked, and I have a clay pizza dish on a round clay tray for a huge flower pot, bought in a flower shop. Whether it cracks or not is a lottery. But it’s more offensive if an expensive stone cracks .. By the way, my “stone” lives on the grate at the bottom level of the oven and even if it does crack, it’s not a disaster - it will just lie in the oven cracked, butt joint. It won't fall off the grate, well, good. I think a cracked one will cope with its function perfectly. Some bake on the tiles, put a few. It's just like one tile, cracked in several places. Well, okay.

If there were micro cracks in the tile, and a container with water for steam is put under the stove, then the steam can expand these cracks and the tile can crack. I usually sprinkle very fine water dust on top of the loaf from a spray bottle, while it gets to the bread and stone, it has time to heat up and I don't have so much steam as if you pour a lot of water into the container.
So maybe that's why it sometimes cracks. But the tiles are relatively inexpensive. Iryna then cost about 14 hryvnia, but 2 years have passed, right now maybe 40 hryvnia, you need to find out.
I'm looking for such a tile for my son in a desktop electric oven. But here I am not afraid for the stone, but that the glass in the door does not seem to have cracked from the heated stone. The volume of the oven is 36 liters, not very large, and the glass in the door, as I understand it, is single unhardened, there were cases that by itself scattered when the oven was warmed up and without any stone. So I think, take the risk or not.

Clear! Did I order a piece of steel at work? In general, my new stove does not keep the temperature well, I open the door, everything gets cold, I shoved the brick, but it takes up a lot of space. Can we cut steel from 0.5 cm to 1 cm? How do you think steel will work?

Clear! Did I order a piece of steel at work? In general, my new stove does not keep the temperature well, I open the door, everything gets cold, I shoved the brick, but it takes up a lot of space. Can we cut steel from 0.5 cm to 1 cm? How do you think steel will work?

And what does the Ikeevsky ceramic pallet for 150r not suit you?

[Anna1957]

Anna1957, And I have not seen such, is it for baking? heavy?

And how thick is this tile (about 1 cm by eye, maximum 1.5)? And the Ikeevsky pallet?