Stone (plate) for baking bread

Yes, tiles are like 1 cm.

Steel sheet, I'm not sure if it will work, the properties of clay are right there to smooth out the temperature in the oven. Yes, and heavy steel, I guess.

[Anna1957]

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

This is the largest size flower pot tray. Heavy. How much it costs now - I don't know, I bought it for a long time. And I cover with a salad bowl of the maximum size made of heat-resistant glass. I bought hearth bread for baking, but I bake almost only molded bread in L7. I want to move with her from the oven to the airfryer.

I have a German clinker step, the thickness of the tile body is 14 mm. Just right. Why more? And even more so it is made of pure clay, and not quartz sand. Here's a step.



And here are the chaabat slippers on this tile.



Well, the cut of the "sneakers"

[Creamy]

Creamy, cool tile and cool bread. I remember the time you bought it. I really sunk into such a clay-terracotta color, and it is thicker than ordinary tiles.

And here is the product, which is called non-fired artificial stone products with different fillers and binders for solving different problems.

[Alevtina]

Alevtina, did not understand, what is called so complicated, what is it for?

what is so complicated called, what is it for?

She also wrote:

for solving different problems.

Alas, there have been no such pallets in Ikea for a long time. (Only from there.) That's how we bought it then, we were there for a couple of months and, voila!

[Creamy]

Creamy, Cool step, in which stores can you see it?

[Loksa]

Loksa, such steps and just square clinker tiles are sold in large tile stores. Just type your city in the search engine and "buy clinker tiles" - you will get a bunch of offers

[Creamy]

CreamyThank you, I'm already hanging there !!!

Here, today I tested a stone in an electric oven. I still warmed it in a gas oven, by the end I turned on the electric for heating, easily transferred the stone to another oven. Warmed up 15 minutes more. Thin pizza (made from Anise dough) was baked for 5 minutes! It is swollen, the bottom is browned, crispy - delight! !! Tasty - no strength! Indeed, a stone heated to a high temperature is a big plus for baking)). In a gas oven, it was apparently not possible to reach such a temperature of the stone, and the bottom was light, and in the electric oven the bottom was ruddy.

[AnastasiaK]

AnastasiaK, Super! Congratulations!
GOOD BREADS AND PIZZZZZZZZS!

[PapAnin]

PapAnin, Thank you! Tomorrow is the ciabatta's turn. And the oven with a stone keeps the temperature for so long! So far 80 (2 hours have passed since baking). Sheer pleasure!

I have an electric oven, but the bottom is still white. I think the temperature is not correct. Warmed the stone for a very long time. Bake 3 times - paid 2 times more for electricity

[kirch]

kirch, that's why I first warmed the stone in a gas oven, I hope I warmed it up to 200 degrees. And the new electric oven heats up to 300 degrees, and apparently in fact it is. In the gas oven, when baking on a stone, no matter how gray it was, the bottom was white, but here it turned brown.

How much stone do you need to heat to heat it up? And if you put the thermometer on a stone, will it show the temperature of the stone? or am I dull? Bought three soapstone slabs, does anyone use that?

I finally bought a stone. People look complaining about the white bottom - well, I'm smart - I heated the stone well - threw in the bread, 8 minutes at 250 degrees, reduced it to 180, another 20 minutes ... In short, the bottom was still burnt ...

Well, I’m smart, I throw in the second bread - the temperature at the beginning is like 230 degrees on the thermometer - after 8 minutes - it is already rosy, but not baked ... I turn it down - I hold it for 10 minutes - the bottom is completely burned out ... I turn it off - I bring it on the internal thermometer temperature up to 97 degrees, take out ...

People, what to do with the modes .... I'm already afraid to bake.

[NatalyMur]

NatalyMurwhat a beautiful top! Like a magazine. (y) How much was the stone heated?

[Kokoschka]

Kokoschka, before the first baking, about an hour to the full ... I like the top, but what to do with the bottom?

And the stone needs to be heated for 30-40 minutes.

[Olenka13]

Olenka13if you bake several loaves, the heating time of the stone will increase anyway.
By the way, in 30-40 minutes my stone did not even heat up to 200 degrees ...

The fireclay stone is heated in a gas oven. And so you need to adapt to your stone.

[Olenka13]

Olenka13, so I'm trying to understand - what temperature regime is needed so that the bottom does not burn ...

[NatalyMur]

NatalyMur, do you have a gas oven? It was like this: there is not enough space in the oven, so I "smart" put the stove on the bottom of the oven and, of course, the gurgle burned out, put a chicken in a saucepan on the tile - the juice is boiling! literally: seething-spitting! I'm shocked! Then she raised the tile one level above the bottom and everything fell into place. The next chicken turned out well. Now, if I bake on the hotplate, raise it higher and heat the oven over medium heat, the cake turned out very well. Evenly, the bottom and top were reddened and did not burn!

[NatalyMur]

NatalyMurNatasha, if the stone was heated to 250, and then translated by 180, then the stone holds the temperature for a very long time, so there was hardly 20 minutes at 180 degrees on the stone.
To tell the truth, before, when I was just starting to bake, I baked by 230 (my oven does not give higher), then I reduced it, as experts advise, in two or three stages. And as a result, the bread (or rather, a loaf of bread) was dryish, with a thick oak crust, which for softening it was advised to grease with butter after removing it from the oven. And then I read that such a system is not needed for a thin crust. I bake wheat bread on a stone preheated for 30 minutes to 180-190 degrees. I spread the bread, sprinkle it on it and on the walls of the oven from the spray bottle, and quickly close the oven. And I don't change the temperature anymore. bakes for 30-35 minutes. Great bread. Not overdried, thin crust, ruddy all over (and paler below). I have a gas oven. The recipe is the same as when baked with a high temperature and a decrease. And the result is heaven and earth.
I bake wheat-rye (50-50) at 200 degrees for 60-65 minutes. I bake it in aluminum molds with bricks, put the molds on the stone. I also don't lower the temperature, it is the same for all baked goods.
So my advice is to bake at a constant temperature, without stepping. The stone cannot react so quickly to this stepping.
I have a stone on the lower level of the oven on the wire rack.

[Loksa]

Loksa, I have an electric oven, I put a stone on the grate in the middle of the oven, in the oven there are 4 guides - the grate is on the second one from the bottom.

[Mona1]

Mona1, baked wheat bread, the crust, especially on the second browned one, is just awesomely soft and thin, the problem is in the bottom crust. It's really not really possible to cool the stone quickly ... I'll try to bake it for 190 degrees next time ... Thanks for the advice

[Mona1]

Mona1, and you sprinkle water on the stone itself? or it’s not so important, I’m somehow afraid to sprinkle with water (I confess honestly I split a plate of clay E. Henry - sorry to tears)
So I heated it correctly over medium heat.

[Loksa]

Loksa, Oksana, the bread lies on the parchment on the stone, the parchment covers the stone, although not completely, from the sides the stone is open. I spray from a spray bottle on the bread and on the walls of the oven, it sprinkles with such fine water dust, while it reaches the stone, it has time to heat up, so nothing has happened to the stone yet. I was more worried about the glass in the oven door, read cases that scattered from the water. It is advised to cover it with a towel when splashing. But I didn’t cover up, it seemed normal. I have double glass there.And if it is single (as, for example, in many tabletop ovens), then it is better not to experiment with sprinkling, probably.

[Tanya]

Tanya, Thank you!

Girls, I also did not like the result if the stone is heated at maximum. It gets too hot and "burns" the bottom crust. It is necessary to heat the stone at the temperature at which the bread is then baked.

[marinastom]

marinastom, and what stone? Fireclay, which you bought here? I can hardly manage to brown the bottom. To do this, you need to heat at maximum for more than an hour. And to burn down - there can be no question of that.

And my bottom turns out to be light, does not blush in any way.

[AnastasiaK]

AnastasiaK, my bottom burned out on a fireclay stone, which I bought here ...

kirch, share your experience - time, temperature ...

[NatalyMur]

NatalyMur, for me this is amazing. I cannot achieve this result. I heat an hour at the maximum in a gas oven. Then I rearrange it in electro, heated to 270 degrees. I still hold for about 20 minutes. Then I bake. Three pits for 6-7 minutes of baking - white bottom. Pizza for 10-12 minutes, the bottom is ruddy, but far from fried. Bread 35 minutes - the same on all sides. If you keep the temperature at 200, you won't get a tanned crust at the bottom. That's how it works for me. That is why it’s surprising to me - how do you heat your ovens ...
Ciabatta, tanned on all sides

[NatalyMur]

NatalyMur, You bought another) They are talking about Belarusian. I sold them until the new year. But in general, it's still a matter of hands ...... They are all the same, these stones. The material is one-chamotte clay. In terms of their properties, there is no difference between our Belarusian and European counterparts at horse prices. They all differ only in appearance ...
Although we are currently negotiating with a new contractor. I gave them a piece of Belarusian stone. Of course, everyone has their own opinion, but new contractors, according to their words, passed it for an expert examination. As they state by structure, they were probably fired at a low oven temperature, less than 1000 degrees. At the same time, the stone is fragile enough and porous with voids inside. But you can't say it's 100 percent good or bad ...
My current contractors are firing at a higher temperature, they say. I am not a technologist and here you can only take this information into account without drawing any conclusions. Purely logically, again, I repeat, in my opinion, it is just that each hand takes a different way. Vryatli, the above will affect the behavior in the oven ... Chamot itself gives you heat capacity and heat transfer, and then how you cook it up))))

kirch, share your experience - time, temperature.

I have the fastest pace. 240. Warmed for an hour. I, of course, suspect that the temperature in the oven is not correct, but it takes a long time to heat. Over the past month, the light has been pressed 2 times more in money.

[marinastom]

marinastom, I also heat the stone only at the baking temperature. I think the fact is that the stones have a different composition. And, accordingly, a different coefficient of heat capacity and thermal conductivity. We have clay and 12-15 minutes of heating is more than enough for my 14 mm thick stone. The girls have chamotte clay, the composition of which is "a great secret."

Chamotte clay is the same clay, but previously fired and crushed to different grain sizes. More in fact, it is no different.

My oven can heat up to 300 degrees, I first turned it on at full power, reached 270 degrees, turned it down. The first bread was planted in the oven with 250 degrees according to the thermometer, which was standing on a stone, boiling water for steam was poured onto the bottom of the oven ... Perhaps the thermometer is lying ...

I have soapstone two tiles at the bottom of 1 cm = 2 cm and one at the top 1 cm from greed, or rather for uniformity. These tiles heat up faster and give off heat longer. Here is such a design, and also an inverted baking sheet, but this, so that the stones do not break! The stones are heated very quickly.

[alnik1982]

By the way, the heavily burnt second bread had a more airy crumb structure, and the top crust was just a dream - thin, although it was well browned ...Cut off the bottom crust - yummy ...
alnik1982thanks for the pebble

It's just a new stove, and when I picked up the bottom metal cover (it covers the fire itself), I was shocked, you can bend it with two fingers, or use it instead of a fan. Trembles like foil! The master who installed, they said cardboard, did not put any material on the sides, opened the door to remove the foil from the bread, the temperature dropped by 40 degrees, I had to take measures or throw out a new stove! I now know a lot of interesting things about new plates! Alexander you have good stones, but I needed a lot.

[alnik1982]

alnik1982, no, it's not the difference in stones ... It's just that when you bake without a stone, you need a high temperature so that the dough explodes and the crust is thin, and then the temperature decreases and the bread is baked ... it is impossible to immediately lower the temperature ... I will experiment ...

[NatalyMur]

NatalyMur, It's like in an oven! I also thought about this explosion!

But I didn’t cover up, it seemed normal. I have double glass there. And if it is single (as, for example, in many tabletop ovens), then it is better not to experiment with sprinkling, probably.

Tatyana, this does not mean that if there is a double glass, then one can be sacrificed. When you have only one glass left, it will be already dangerous, since it will be very hot and you can burn yourself from the outside against the door. I had a sad experience. I cover now.
And I advise you.

Thank you, George for the warning. )))

[AnastasiaK]

AnastasiaK, I have a fireclay stone, I also bought it from Alexander. (May God grant him health!) And also a couple of times the bottom turned out pale. But I sin that at those times there was no time to warm up properly.

[marinastom]

marinastom, here, and I'm about the same. Sometimes I am in a hurry, I want to quickly start baking and it turns out that the stone heats up properly when everything has already been baked. Motto: Warm, warm and warm! ... But baking with this stone cannot burn, only if you forget about time. And how I like to watch the dough go up on the stone. Sometimes, instead of ciabatta, I get baguettes without a baguette holder - ideally round in shape, so the dough breaks up, and does not blur.