Stone (plate) for baking bread

Many potters process their products with milk.

Yes, they really are processed before firing, after which the color changes, this concerns red clay.

Fireclay is the same clay, but pre-fired and crushed to different grain sizes. More in fact, it is no different.

There is refractory clay of the PGB brand (this is a powder), there is fireclay of the PShBM brand (this is the same clay, but previously fired and crushed to different grain sizes), we cannot get a product from fireclay, but by mixing clay with fireclay in a certain proportion we get the product and here the very secret of the proportion will depend on the texture, shrinkage, curvature, the very cracks discussed (although cracks are a separate topic, who is interested in a personal).

[Baking stone]

Baking stone Bradex "Russian stove", rectangular, 38 cm x 30 cm



Description from the manufacturer
The baking stone Bradex "Russian stove" 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 entire 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.
Baking stone Bradex "Russian stove" will become an indispensable attribute in the kitchen of every housewife.

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[Baking stone]

Baking stone "Dr. Oetker", with stand and shovel, 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 entire 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.

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[Scapula]

Scapula for moving cakes "Wilton", non-stick coating, 23 cm x 20 cm



Description from the manufacturer
The Wilton shovel is used to move large and heavy cakes. Made of stainless steel with non-stick coating. The handle is equipped with a silicone insert, thanks to which the spatula will not slip in the hand. The sharpened edge of the product allows you to easily and without damage to bring it under the cake (crust). Suitable for both right-handers and left-handers.
Can be washed in the dishwasher.
From Ozon
Spatula size (including handle): 23 cm x 20 cm x 3 cm.
Work surface size: 20 cm x 20 cm.

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I would like to draw your attention to the fact that the two stones presented above have a thickness of 1 cm.This is actually very small .......

For an electric oven, no more is needed, as for me. The stone heats up for a rather long time and the thicker, the more. Then the bread will turn out to be golden. And, in principle, in any household oven, baking according to the principle of a Russian oven will not work. And for a gas oven, it may not matter if the gas is not on the counter.

Well, in terms of electricity, yes. Of course. The thicker the stone, the more kilowatts it will eat)))
100% replacement of the Russian stove is certainly impossible, but the maximum possible approximate effect can be obtained. And the thicker the stone, the greater the heat transfer. Of course, within reason. Some even dream about 5 cm. Of course, this is too much. Both in terms of weight and in terms of heating time ...

I bought a ceramic pallet 31 cm in diameter at OBI today. She rinsed off the dust and put it on the grate.
Do I have to wait until it is completely dry, or can I gently warm it up?

Marina, let it dry. If you just rinsed the top quickly, then it will not soak all over, it will dry out quickly. Until the morning for sure. You can put it next to the radiator to dry it faster.

Yes, I quickly rinsed and that's it. The husband advises to turn on the oven along with the stone, warm it up.
Nice pallet, Made in Italy

Don't you need to lubricate with oil?

[Pchela maja]

Pchela maja, no, the stone cannot be oiled.

[Creamy]

Creamy, yes, she has not a stone, but some kind of ceramic pallet. it can and can be lubricated ...

[alnik1982]

alnik1982, but what's the difference, the oil will burn out with acrid smoke.

I don’t know, at the beginning of the top I read the advice about oiling and roasting.

[Pchela maja]

Pchela maja, need to be greased and calcined, this is called "blackening", simple tin forms, so that the iron baking sheets do not rust. And here is ceramics. You will put the dough pieces on your pallet on baking paper or on a Teflon rug.

In general, yesterday I tested my pallet - the flight is normal, the cut turned out as I wanted!
And only about 400 rubles all the pleasure)))
Thanks to the girls who suggested this idea!

[Pchela maja]

Pchela maja, Marin, and you will not take a picture of your tray, will you?

[Pchela maja]

Pchela maja, Marin, and you will not take a picture of your tray, will you?

Photo under the spoiler

The stains turned out due to my stupidity, I smeared it with oil once)))
But they do not bother me at all, they did not affect the bread, the whole bottom was reddened the same.
For pizza, I plan to turn the pallet upside down)
and I carry the bread with paper and it is more convenient to take it out, and sprinkle water on top.
The pallet itself is very smooth and beautiful, matte. There was a larger diameter, but I took 31cm

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[Pchela maja]

Pchela maja, Marina, and for bread can be turned over, it will be more convenient to fold / take out

There was a larger diameter, but I took 31cm

And I would take the most that fits into the oven.

[Pchela maja]

Pchela maja, I fully support Mona1., Tanya. the larger the diameter of the pallet, the more opportunities the hostess has in baking.

I was without a centimeter, so I did not dare to take it, I was afraid that it would suddenly not fit.

Peace be with you bakers!
I previously mentioned these things in OBI, but then I saw ours and very cheap, about a hundred in my opinion

[Pchela maja]

Pchela maja, Marina, a good pallet, someone I missed such, did not think of looking at OBI, a good solution! Show me some bread? you are welcome!

there, in the Ob, I also saw pots and trays of fireclay clay
but in reality it will be very expensive to heat the fireclay every time in the electric oven
therefore, it was immediately focused only on ceramics

Photo under the spoiler

Whole-grain baked flour Fr. thing, the bread is completely baked

Ladies and gentlemen! Welcome for a baking pebble in my theme:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427793.0

I bought myself a clinker tile (24.5 * 24.5 * 1.5) Weight 1 kg 670 gr. My oven (28 liters) is narrow, the depth is 28 cm.I tried to bake the loaves, they baked perfectly, while I'm satisfied))
Photo under the spoiler

Eugene, great bread! And at what temperature was baked, it keeps the temperature set in your stove or during baking it walks here and there. My son has a countertop oven, however, is inexpensive, so the feeling that it lives by itself, cooks 40-50 degrees higher than the set one.
And also, please write, if you know, the firm of the clinker tiles and maybe some series or name, besides the clinker, 1.5 cm is a good tile thickness.

Eugene, great bread! And at what temperature was baked, it keeps the temperature set in your stove or during baking it walks here and there. My son has a countertop oven, however, is inexpensive, so the feeling that it lives by itself, cooks 40-50 degrees higher than the set one.
And also, please write, if you know, the firm of the clinker tiles and maybe some series or name, besides the clinker, 1.5 cm is a good tile thickness.

Here I wrote https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.new#new

The temperature did not walk, after I warmed up the oven with a stone for about 30 minutes, set the handle to about 140 C, and on the thermometer it showed 155 C, so I did not twist the handle anymore, the temperature on the thermometer was 155 C and did not move, apparently the stone still holds the temperature well.

I don't know the name of this tile, I went to the Keramia store, asked the seller that I needed 1 tile, clinker or terracotta, he went to look, brings 2 pieces, says clinker, one 30 * 30 * 1, but it won't fit into my oven ( depth 28cm), I took a smaller one, but these tiles are glazed, on the reverse side (bottom) without glaze, but this bottom does not absorb water, can it be covered with what varnish? (I have a baking dish 18 * 30 rectangular FRYBEST firm fire-resistant ceramics, it is also covered with glaze, but the bottom is not, so when I wet the bottom, the water was absorbed very quickly, both into a blotter and the bottom is dry), but I wet the tile, the water remained ... Unfortunately, I did not ask the name of the tile, and they had 1 piece, they only carry it on order, so that I entered it successfully)) it cost me 125 rubles.

And my stove is also not expensive 4500 rubles.

Well, it's good that the one that did not fit 30 cm, this one is better because it is one and a half times thicker, keeps heat well. I doubt, however, about the glaze, whether or not it can be put into the oven (in the sense of whether some kind of chemistry will be released). And my clay pizza dish, on which I baked for 2 years, cracked exactly in half, and I don't even know when. But the halves lie close to each other and this crack does not affect the quality of the baking in any way, but all the same, it's time to look after me for a new stove, a new pebble.

I doubt, however, about the glaze, whether or not it can be put into the oven (in the sense of whether some kind of chemistry will be released).

I think it is possible, because it is fired in ovens at temperatures above 1000 degrees, where all the chemistry will burn off.

In my oven, the temperature can be raised to a maximum of 250 C

When I calcined it in the oven at 250 C for 30 minutes, there was no smell at all.

I found about color and glaze.

The color range of clinker largely depends on the chemical composition of the molding sand. The increased iron content in the clay gives the clinker tiles an orange or red hue, lime - yellow or white, and the use of specific firing techniques allows for a variegated color. A more diverse color palette of clinker tiles is achieved by introducing natural pigments - minerals - into the raw material.

Another way to give a ceramic product additional aesthetic properties is to cover its front surface with colored glaze, which is applied before firing. Subsequent exposure to high temperature on the tile leads to sintering of its base and decorative layer, similar in structure to glass, to form a single whole. Thus, glazed clinker tiles are even more durable and moisture resistant.
and here's another

Ceramic tiles are classified into unglazed and glazed products. Glaze is a glassy protective and decorative coating on ceramics, transparent or opaque, colorless or colored, fixed by firing. Unglazed tiles are practically uniform throughout their thickness and usually do not have any decorative patterns. Glazed tiles can be single fired and double fired, when enamel is applied to the first fired product and it is re-fired.

And my clay pizza dish, on which I baked for 2 years, cracked exactly in half, and I don't even know when. But the halves lie close to each other and this crack does not affect the quality of the baking in any way, but all the same, it's time to look after me for a new stove, a new pebble.

Mona1, Tanya, if you buy a new stone, do not throw out the old one, let it lie on the bottom, and put the new one on top of the oven, it will be like in a stone oven ...

Hello, I'm new, I have a question for advanced bakers - can I use the Emile Henry pizza dish as a stone, I saw this in the store today, I want to buy,

(I'm sorry, I just can't insert a picture from the tablet)

[Pakat]

Pakat, thanks for the advice, but it won't work on top, I have a gas grill sticking out there. And the oven constantly interferes, we do not use it practically, but my husband did not want to take pictures. I, if anything, will put these halves on the sides.

Today I bought a cast iron stove instead of a stone.
I have already baked a loaf. Everything went up perfectly. Nothing burned. Cast iron has a higher thermal conductivity compared to fireclay stone. Therefore, it heats up faster (saving energy) and gives off heat in the first minutes also faster (better ascent) It will never crack, unlike a stone. Cheaper.
A stove with dimensions 410 * 340 fits into the oven (Electrolux with steam) like a friend. The weight of the slab is 9.8 kg (twice as heavy as fireclay stone). Thickness 1 cm.
The volumetric heat capacity, oddly enough, is twice as high for cast iron as for chamotte. Not to be confused with specific heat. Detailed calculation here Therefore, cast iron as a heat storage element is better suited than chamotte with the same volume. And the heat capacity of a 1 cm thick cast iron plate will be about the same as that of a 2 cm thick fireclay plate.
There were doubts that baked goods on cast iron could burn from the bottom, since the thermal conductivity is several times higher than that of chamotte. But in practice, this has not been confirmed.

[Baking stone]

Baking stone Bradex "Russian stove", rectangular, 38 cm x 30 cm



Description from the manufacturer
The baking stone Bradex "Russian stove" 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 entire 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.
Baking stone Bradex "Russian stove" will become an indispensable attribute in the kitchen of every housewife.

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I ordered such a stone, they will bring it tomorrow. No one, will I be the first?

The manufacturer confuses me. You never know what the Chinese make these plates from ... But it was straightforward to bake bread on a stone by Friday, and before that, you still need to experiment)) so I didn't look anymore, I ordered it on Ozone.

It differs from d-Otter only in price, in my opinion, and in equipment.

The stone was brought today. The instruction sheet says that it does not require maintenance. But you need to bake on foil or parchment (I baked on a Teflon mat). Lay the stone exactly to the size of the lattice:


I wanted to start with Angela's milk loaf Ang-kay - this recipe stuck with us, I got my hand on it, it always turns out flawlessly. But the Linadoc recipe with spelled flour and semolina caught my eye. And I wanted to try it.
The stone was heated for an hour by 180 C. She put a cup of boiling water down under the stone for steam (maybe it was not necessary to do this?). Subtracted that the maximum temperature should not be given to the oven, because the stone will heat up and will not be able to cool down quickly. Probably, I did it in vain, because the bread floated along the seam. Or swam because of soft dough? Or did the water prevent the stone from warming up? I don’t know, in general.
But everything is not as scary as I describe))) the crust is crispy, there is no cut yet - 5 minutes after I got it out of the oven. I won't cover with a towel, I want to keep the crust. The bottom is not burnt, on the baking sheet it is more fried for me. The bottom is uneven, the dough was very soft, it did not pinch nicely.

Svetlana, congratulations on the stone. How is it baked? Like? The bread is beautiful

[Svetlana]

Svetlana, and where did you buy it ?! How much is?! I'm also thinking, I wanted to order an anika here, but it disappeared somewhere

Found where they bought it, did not inspire. I will look for more

Today I bought a cast iron stove instead of a stone.

Can you use cast iron instead of stone? vooot class! here, Arab-Turks sell some kind of round trays, heavy, it looks like cast iron. I will probably buy it too!

Found where they bought it, did not inspire. I will look for more

And I liked the pebble from Ozone, I regretted that I bought it from Yaroslavl craftsmen.

And I liked the pebble from Ozone, I regretted that I bought it from Yaroslavl craftsmen.

It confuses me that it is Chinese, and that it is also thin.
I would trust Yaroslavl craftsmen more

Girls, today an attractive price for "Stone for baking Bradex" Russian oven "on Ozone.
Maybe someone needs it.

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Girls! Maybe I'm clumsy and don't understand anything, but I didn't see much difference in baking with a stone and without it
Maybe my stone was unfinished and I didn't adapt to it.
Sold recently a stone for pizza with hands for only 10 euros, passed by .. and now, reading you. already started to regret what I did

[Vika]

Vika, I really like baking on stone. Only here you cannot save - the stone must be heated as much as possible, I heat it for at least an hour at 250 degrees, then when the dough is put in the oven and steam is created, the temperature does not drop much and the dough "explosion" is obtained. All breads will have a crispy crust and porous crumb, even such problematic ones as ciabatta. And nothing from below never burns.
A stone is especially needed for a gas oven, the electrical effect is less noticeable.

[Svetlana]

Svetlana, I have an electric oven and was in the last apartment and here. At first it seemed like it was very cool, then I baked it without a stone and it was also not bad.
An hour to warm the stone? with our electricity prices

An hour to warm the stone? with our electricity prices

That's why we didn't make friends.
True, my stone is very thick, 2.5 centimeters, if not 3. If it is thinner, it will heat up faster. Preheat the oven anyway.
But, of course, you can do with an electric one, but for owners of old and capricious gas ovens, a stone is just salvation, without it nothing works at all, it burns from below and is not baked.

[Svetlana]

Svetlana, Thanks for the clarifications!