Stone (plate) for baking bread

I may ask: do I need a stone (and is it possible, for the sake of economy, to replace it with a layer of coarse salt?) If I bake bread exclusively in the form (I order aluminum molds with a brick, but for now I bake in glass), because it suits me the shape of a brick for slicing bread ?!
I ask because I bake bread by putting it in a cold oven, and it heats up with it (the first 10-15 minutes with steam). This is how they taught to bake in uniform. But round bread, without a shape, just the same, was taught to bake on a stone and put immediately on the preheated one ...
I just think that the stone (salt ...) will warm up my aluminum molds better ... But is it possible to put molds on a cold stone (salt) and heat them together - probably there will be no sense ... is it? Will this harm the baked goods?
In a word, I want to, but why I don't know ...
Tell me!

I may ask: do I need a stone (and is it possible, for the sake of economy, to replace it with a layer of coarse salt?) If I bake bread exclusively in the form (I order aluminum molds with a brick, but for now I bake in glass), because it suits me the shape of a brick for slicing bread ?!

Not needed

But is it possible to put molds on a cold stone (salt) and heat them together - probably there won't be any sense ..

The stone is heated and the dough is spread on the hot

In a word, I want to, but why I don’t know ...

It's a little expensive to just want. And over time, some of the stones burst.
Do you really want to? Buy tile or shingles. You may not like the baked goods.

I now have a 50 cm cast iron frying pan replacing it.

[Alinenokk]

Do I need a stone (and is it possible, for the sake of economy, to replace it with a layer of coarse salt?) if I bake bread exclusively in the form

Alinenokk, I have this experience on this:
I often bake wheat hearth bread on the stone. Sometimes it happens that in one day I bake both wheat and rye in the form. Since the hot stone cannot be immediately removed from the oven, I place the aluminum mold of rye bread directly on the stone in the preheated oven. Nothing is done to the stone or the form.
But for my taste, there is no difference at all between shaped rye baked on a stone and without a stone.
So it seems to me that if you are satisfied with the result of baking in a form without a stone, then a stone will not bring you any additional bonuses. Just spend electricity / gas heating up.
It's another matter if your oven bakes poorly, the bread burns from the bottom or is not baked. Then the stone will improve the situation.

cast iron pan 50 cm replaces it.

From here, please, in more detail
I saw round cast-iron dishes of different sizes in Arab shops. Maybe I need it too? does it take a very long time to warm up?

Peace be with you bakers!
or you can do it like this - effectively

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427727.0

Thanks to Piano, SvetaI for reasonable answers. So, I'll do it :-) My oven bakes normally, it just seems that since everyone needs it, it will come in handy for me ... Indeed, it's a little expensive for an empty Wishlist.

If there is a hot ceramic plate in the oven, then it does not allow the temperature in the oven to drop too much, and we put the cold baking sheet with the dough on the hot stove, and the growth (explosion) of the dough occurs immediately

From my experience of baking bread in the oven, I can answer "do I need a stove" as follows.
needed if:
- baking bread on the hearth,
- gas oven and does not keep the temperature well
- baking bread in a thin-walled form, if the form is placed on baking in a hot oven, to maintain the temperature in the oven at the desired temperature
In any case, the stove can be replaced with cast iron (inverted pan)

not particularly required if:
- baking bread in a thin-walled form, or in a thick-walled form (cast iron, aluminum, etc.), if the form is placed in a cold oven, the form warms up together with the oven warming up.

And of course, you need to consider each specific case of baking bread, baking conditions, on the hearth or in the form, the author's ideas.

Hello everyone! More recently, I got carried away with baking bread)) Now I can't stop)))
I wanted to consult with you: a very long time ago in this thread they wrote about the use of clinker tiles as a stone for baking. Here is such - Natural Rosa 30x30 floor tiles from Paradys, Poland. Photo could not be added here ((since the newbie is here)))
I'm wondering if such a tile has caught on? Has it burst in the oven for 250?
And does it not emit unpleasant odors and substances? All the same, it is not for food)))) Although I still plan to put the blank on the parchment.
Thanks in advance for your feedback!
If anyone is from Kiev, I can tell you where to buy one. UAH 29 - 1 pc. Rarely where they sell by piece, usually m2 everywhere, but here they are not fundamental)))

[Sola22]

Sola22, I bought this particular tile a month ago. Before that, I had a round earthenware dish for pizza from Pokut ceramics. And although it is twice thinner (only half a centimeter), I liked the oven on it more, on the clinker my bottom is quickly roasted and baked somehow faster for some reason, although the temperature is the same, measured both on the tile and on platter - 180 degrees. I bake gingerbread at this temperature, and white bread too. Paradise was looking for this tile for a long time, because she wanted a square stone, and the dish was round. And here it itself not so long ago cracked in half. Therefore, when I saw this Natural Rosa, I was very happy. There, rectangular dies were also sold by the same company, so I put them under the bottom of the tile so that the layer came out thicker, and so that these dice peep out from under the tile, as if covering a large area of ​​the oven, left the necessary gaps for the passage of air on the sides and back.

Now I am already accustomed to slight differences from the previous stone, I just take it out of the oven a little earlier. So everything works out great, I can't go without a stone at all. The oven was gas, the top was always white, and the bottom burned when I didn't have such a thing at all. I bake bread and gingerbread - on a tile, spread it on a rug made of teflon fibers (or just on parchment).

Thank you for your feedback! So I definitely take it)) And then I have not yet grown to a special stone for 300-1000 UAH ..
How long do you heat up this hotplate? I think that 30 minutes should definitely be enough.

Minutes 20-25

Added on Tuesday 31 May 2016 06:22 PM

Yes, you can take it, but I would still like something more porous, such as one made of ceramic baking dishes or pots. This one says - moisture resistant and it is designed for flooring, even outdoors. Therefore, it is not porous at all, dense, and therefore heats up strongly, although for pizza, ciabatta is a plus. For my needs, a lighter tile is suitable, for cladding the walls of buildings, for example, I think it would be suitable, but so that this is also pure clay, without glaze. Although the porous will crack more likely over time or when water gets on a hot one than this one.

Yes, I am also confused that clinker tiles are not porous at all .. But so far this is the most affordable option. At least to create a high temperature, so that the bread does not blur, but tends upward.
I forgot to ask, but do you need to process it before using it? Or just warm it up well in the oven?

I forgot to ask, but do you need to process it before using it? Or just warm it up well in the oven?

See the first post of the topic Stone (plate) for baking bread

[Sola22]

Sola22, I just wiped mine from dust with a damp cloth, it dried up almost immediately. The first time in the oven - I don't even remember if there was any smell, it didn't seem to exist. I put pilaf in a pot with a lid on it during the first run in the oven. And for the second time - the bread went.

Good evening.
I bought a baking stone made of chamotte clay, but for some reason the bottom of the baking is not fried, it remains white. I have an electric stove, but I bought a stone for a beautiful pizza crust and the like. I warm up the stone in an hour and a half.
Who uses it, please tell me. Am I doing something wrong or is there a problem with the stone? and how to clean it from burnt cheese and fillings that fell on it? I bought it at Povareshka.
Thanks in advance!

[SSamal]

SSamal, very strange. I would check the temperature of your stove. I put the thermometer on the stone and through the glass I observe the temperature in the oven and on the stone.

[SSamal]

SSamal, maybe you are heating at a low temperature? You can clean it with fine sandpaper, but don't get carried away. I have another problem: it burns on the stone.

Added Sunday 05 Jun 2016 07:29 PM

Mona1, Tanya, I keep forgetting to say thank you, if not for your tile, I would still suffer or spend a lot of money!

maybe you are heating at a low temperature?

220C is not enough? Need more?

[SSamal]

SSamal, but is there a declared 220 degrees? Did you measure the temperature with an independent thermometer?

I also have a light bottom on the stone. I do not know why

I also have a light bottom on the stone. I do not know why

Maybe it's true because of the porosity of the stone. I wrote a little higher that my bottom was not fried on a clay dish, it was always light, and on the clinker it was ruddy, the dish was porous, and the clinker was dense, non-porous.

[SSamal]

SSamal, but is there a declared 220 degrees? Did you measure the temperature with an independent thermometer?

No, the thermometer is my face)) When I open the oven, very hot air comes from there. Well, I already know my oven like the back of my hand. It heats up to the desired temperature, and after that the stone remains hot for as much as 5-6 hours, after which it cools down.

What stone would you recommend? Not from fireclay clay. And where can you buy it? I kind of take pictures of the dishes, so the brown crust is very important.

I bought it at Povareshka

It’s strange. I have a stone from the same place. The crust, especially for pizza, is generally awesome. I really like to bake on it, although the oven baked fine without it.

[SSamal]

SSamal, in books about baking bread it is advised to preheat the oven at the maximum temperature for 2 hours. Considering that you have an electric one for at least an hour.

[SSamal]

SSamal, I have a stone made of chamotte clay, I heat it for at least an hour at 250 degrees, the stove is electric. The bottom crust is always ruddy. So most likely a pale crust is obtained due to the fact that the stone is not sufficiently heated.
From what has spilled on the stone, I do not clean it. Once my juice escaped from a saucepan with meat, so now the stone with this stain lives on. But I always bake bread not on a bare stone, but on baking paper. That is, after proofing, I drag it onto the stone directly with paper.

I just started to study this topic. In the RBT online store I saw a pizza stone with a diameter of 30.5 cm, its composition is quartz, mullite, cordierite. True, the city store does not have it in stock, but this is not a problem. Only there are no reviews for it, and I did not hold it in my hands, did not feel it, the weight is not known. Price RUB 999 Besides, I would like a square or rectangular stone to cover almost the entire area of ​​the oven. I don’t know what to look for and in what stores. I saw that a tray for a flower pot made of clay can be used, I will definitely look, and the price will be cheaper. And then maybe I'll find something larger in area. I will study the topic, maybe I will look out for more ideas. I don’t know in which stores you can find terracotta tiles, if in building ones it’s glazed.

My clinker tile cracked)) After 2 months of use.I did not understand the reason, since the conditions were all the same. Apparently she just exhausted herself.
Therefore, I decided on a stone.
Girls, I found a quartzite stone. Has anyone tried a stone like this? There are absolutely no reviews about him on the Internet.
Here's what the manufacturer writes about him:
"The stone is a slab of natural quartzite" AGRA "and" JAIPUR ", mined in India. And for more than 5000 years this stone, possessing strength and unique properties, has been used in many spheres of human life, especially in construction and architecture. stone, many architectural masterpieces of Ancient India have survived to this day. "
They say this is a great option. Not radioactive, porous (which is very important), will not burst. And the most convenient thing that the right size can do.
But I still doubt it. Try or take the classics (chamotte)?

[Sola22]

Sola22, you need to be sure that this material can withstand the heat.

Good afternoon, I'll get into the topic a little. I bake on tiles for a fireplace or stove, I first saw it in a Bavaria stove at my dacha, they are used for the inner lining of a steel firebox, like fireclay bricks, only thinner, I have 2, I bought new ones. I used to stack 3, but sauce spilled out on them, very dirty steel, ugly), the new ones turned out to be a little wider. The pastries are excellent (gas oven), before that there was a stone for pizza, it turned out to be thin.

Hello everyone who else is looking here!

Accept - newbie, full of unanswered questions!

It's a pity, apparently, the topic died down, just in time for my arrival here.

I read the whole topic through and through, I learned a lot for myself, so thank you all for the experience, discussion of various aspects of the emerging problems of "bread-making".

There are several questions that have arisen "during and about".

I would be grateful if any of the "mastodons" would respond and answer.

You can, of course, break through the gate with your forehead, but why, if someone has already opened these "gates" with the usual, as it turned out, key!
It is illogical to stuff your bumps, if nearby, over there, in the next row, on the march, someone has already stuffed "these" ones before us ...

So what, please, veterans of bakery, can you tell us where to turn ahead - to the left or to the right, at the bends?

Or maybe stupidly forward and into the mines?

There are several questions that have arisen "during and about".

I would be grateful if any of the "mastodons" would respond and answer.

So, the question is what?
The theme is activated when there are questions, and so ... it seems like everything is figured out

Understood, accepted.

I do not have a real stone yet, so far I have ordered a potter.

But then I remembered that I have a clay (fired and glazed) dish called "lyagan".
Our usual, Uzbek (sorry, did not introduce myself, according to the 5th column I am Uzbek) lyagan for pilaf with a diameter of about 30-32 cm.

I thoroughly warmed it up for a couple of hours in my gas oven in the lowest section on the wire rack.
I took one of the site's recipes - rye-wheat with sourdough and after all the manipulations with the dough turned it over on a heated lagan, made cuts and sprinkled with sesame seeds and sunflower and flax seeds, sprinkled with water and laid it on baking paper in the oven on the lagan.

The first time he baked as usual with bread in standard aluminum forms L-7 - an hour of baking, of which 10-15 minutes on low heat at maximum, then reduced the heat to low-medium for 40-45 minutes, and, if necessary, brought top fire to the desired color of the top of the loaf.

The bottom turned out to be very dark, it is clear that the baking time was longer than necessary, I did not take into account that the aluminum mold goes into the oven while it is still cold and heats up already there, because the total baking time to do 1 hour was stupid and wrong!

Habit - it prevailed this time too, so the "bump" I mentioned in the first post - will be a lesson - not to turn off your head!

The second time I took this mistake into account and kept the loaf on the lagan for not an hour, but 35 minutes - 15 at the maximum of the lower one, then 20 - also at the lower one, but near the middle fire.

Moreover, in the interval between the first baking and the second, while eating the first loaf with cut off burnt edges (the bread itself was delicious!), I built something resembling a dome for a loaf on a lagan from thick copper wires and wrapped the structure with aluminum foil in several layers ...

It may not have turned out as presentable as it would have been from the store, but quite ...

The bread turned out to be much better, it was much tastier, in the opinion of the household, but due to what - I do not understand!

Either because of the use of the dome over the loaf, or because of the shorter baking time.

But the bottom was, again, too dark, although the crust thickness was acceptable.

For myself, I made a conclusion on today's baking (two options for behavior):

1. At the first stage, after placing the loaf on the bottom, keep the fire at maximum not for 15 minutes, but for less, for example, 10 minutes, then lower the heat to medium and for 20 minutes, at the end, if necessary, bake with an overhead fire to the desired color ...

2. Immediately, as someone here advised, to heat under not the maximum fire for 1 hour or more, but immediately with medium fire and bake on it, without adding or subtracting the heat until the very end of baking for the same 35 minutes.
Note.
I still have nothing to measure the temperature of the oven, so I use the terms - "top fire", "medium fire", maximum fire. "

The question is - what should I do?

I apologize for the lack of accompanying photos - I promise that I will master it, it was just that there was no time to study it yet.
I can't even insert an avatar, but these are, I think, trifles!

I hope I described everything clearly.

Sorry for the verbosity, grandeur - this is from the eastern origin!

[Roman148]

Roman148, if I understood correctly, are you worried about the dark (highly infected) bottom? This is because your plate, lyagan, will be thin. If you continue to bake on it, raise the grate a little higher, if it is, of course, possible in your oven. Should help. But it's better to wait for the stone and enjoy both the process and the result. Baking bread with a stone and not only - a fairy tale!

Thanks for your feedback.
Yes, you understood me correctly, Ksyusha-Plusha.

My lyagan, I understand, is a bit thin, but from 1 centimeter it will be thick, which, as I understand it, from the opinions of the forum is enough, but you need to warm it up with a less intense heat so that during the baking process, he, lyagan, does not blacken the bottom loaf, and also, for the same purposes - baking with lower fire for a little less time, as I indicated in the possible options for controlling baking in my post above.

I myself am inclined towards the second option.

The dough is already standing, I will act soon, and there, as they say, it is the will of Allah!

After we will see!

I have another question about my imprisoned copper wire hood wrapped in aluminum foil.
I wrapped this "miracle" in several layers, but, of course, there are gaps and passages between the layers for internal air.

Does it play any role: this is how it should be - is air circulation allowed from the inside to the outside, or is complete sealing important before removing the cap, of course?

Posted Saturday 05 Nov 2016 14:52

By the way, of course, I can put the lyagan a little higher in order to distance the heating from the bottom of the lyagan, but the height of the cap will be critical and there will be no maneuver when removing it from the lyagan after the first stage of baking.

Therefore, I decided to reduce the very bottom fire of my oven.
I expect the same result.

Another question.
I am an Uzbek, and, of course, I dream of baking in the oven the Uzbek flatbreads so familiar to me from childhood!

Is it possible to bake them without laying with baking paper directly on the glazed surface of my lagan, and, by the way, on any glazed ceramic dishes?

What surprises will await me in this case?

It is better to put it a little higher, on the lower rails, at the very bottom it will burn. It can burn a little higher, then you can pour salt, as high as a finger, into a baking sheet and put your lyagan. If the stove is under a bell, it is better to heat it up almost at the maxi-fire, and if the stove is in a mold, then heat it on medium or a little less on it and the oven!

The slots in the cap are not critical, the tightness is not so important. But the cap protects the crust from seizing for some time and allows the dough to rise further. prevention of cracks and tears, so to speak.

It's clear, girls, thanks, I'll take into account all the tips!

I was absent for a long time due to baking bread.
With the temperature regimes along the installation height of the grill with the product, everything is more or less clear.

But the product itself did not come out this time.
I made a recipe - "Long sourdough wheat bread", from ang-kay.
Bribed the photo with a cut - the holes were notable!
It didn't work, although, it seems, I did everything according to the recipe.

I suspect that the whole thing is in the type of flour - there, the recipe does not indicate what kind of wheat flour is used.
I did not mix the highest grade of wheat with other types of wheat, but took whole grain - both for the sourdough and for the dough.

It did not work this time, the dough rose a little, although it was allowed to stand for about 3 hours before baking.
But I will not repeat the recipe, the bread is very acidic, the spouse cannot have sour, stomach problems, I can not ignore it.

I decided to make a sourdough cake, here I have already mixed whole wheat and premium wheat.
It is quite another matter, the familiar bun, the dough is nice to knead in your hands.
But, again, it did not rise as we would like.

Probably, it is necessary to add yeast from the store to the sourdough dough, I have "SAF-Levyur".

Such advice is given in her videos by Irina Khlebnikova on U-Tube.
It will be necessary to try to apply this advice in practice.

When I usually make rye-wheat on rye sourdough in aluminum molds L-7, everything is clear and familiar, you can try options with the dough using a more or less moist, soft dough - it keeps the shape, but with the hearth it is not always successful.

I have a family: I am and a spouse, and we also monitor the weight, so you don’t experiment a lot!
While you still eat what you have laid on ...

I distribute it to my sons, I wear it to my colleagues at work, so it diverges a little to try new recipes from the site, here they are - darkness, try it - I don't want to!

So thank you all for the advice and guidance!
I will take into account and will correct, try, search and find!

Peace be with you bakers!
Well, I do without a stone and I don't care a couple of pallets - well, one to one and the problem is solved

Of course, I had it in the kit for the stove, but I think you can choose

[Roman148]

Roman148, I bake Uzbek flatbreads on a stone, though NOT glazed. I did not feel much difference in the presence or absence of baking paper in taste. On paper, it is easier to throw the cake off the tray into the oven on a stone. The oven is not a tandoor, you can't swing your hands. And the oven is better without convection, so that the cakes do not dry out or use a lid from a cast-iron cauldron, for example

[Roman148]

Have Roman148, gas oven, there is no convection and when the door is opened, the temperature drops very much, in a gas stove for baking bread, an adaptive holding temperature is needed. Salt is cheap and cheerful!
Roman148, try it in a cauldron pan! I noticed that it is better to heat dishes with thick walls (cauldron and others like that) together with the oven, throw bread into a hot cauldron, and dishes with thin walls can be put in a preheated oven.

Yes, Fifanya, I agree that it is very easy to brush off a cake or a loaf with paper on a baking sheet from plywood.

I think I will try to contrive and brush the cake onto my lyagan (in the future - on a stone from a pancake maker) WITHOUT paper.

I will also try to bake a cake on the back of the baking sheet.

In general, I spied on inquisitive people on Yu-Tuba that after preheating a baking sheet, removing it from the oven and turning it over, say, on the burners of a gas stove, in the middle of it you can put a bun of dough moistened with water and knead, flatten it into a cake and, again turning the baking sheet into its normal position (that is, with a cake hanging from the bottom of the baking sheet), insert it back into the preheated oven.
Fire, naturally, from below, I don't know yet - maximum or average, this requires experiments.

In general, what captivates me in this version is everything, as in a regular tandoor - the cake hangs on the weight, heating up from the front side!

In the future, I plan to try to fix the baking stone ordered and received by that time on the grate below and contrive to stick the cake to the stone below.

I don’t know if it will work out, time will tell!

I would like, you know, the authenticity of the process!
Ideally, of course, it would be possible to have, albeit a small, but a real tandoor in miniature, for urban conditions!
I suppose that you need to install heating elements inside the bottom to warm up the inside of the tandoor, do not forget the cover to close the front opening and - voila!

But this is in a hazy future, now I would have mastered baking recipes with improvised means, such as a gas stove, lyagan, an impromptu dome made of wire and aluminum foil, and a baking stone expected to be obtained!

Added Saturday 05 Nov 2016 06:43 PM

Loksa, thanks for the advice!

I think to compensate for the drop in temperature with a short-term increase in the level of the oven flame to raise the temperature inside the oven - by 2-3 minutes, then again lower the flame level and continue to bake according to the recipe.

The cauldron method is worth trying, but for now - dancing with a tambourine around the lyagan and the dome above it!

Khush kelibsiz, fellow countryman!
Almost all his life, he lived in Tashkent, before leaving.
When I baked tortillas in Canada, I used two stones, the top and bottom of the oven, to equalize the temperature. Bake in an electric oven on a regular baking sheet.

Vaaleikum assalom, Pakat!



Glad to meet fellow countrymen!
Where did you live in Tashkent?

I myself am Fergana (from the same Golden Valley, the Earthly copy of Paradise), in Tashkent, in infizcult I studied before the army, then, as I always laugh it off from fellow tribesmen curious about this topic, Uzbeks, migrant workers now, in many cities and villages of Russia saying that me stole a beautiful Slav woman took with her (an ardent half Russian with Polish blood) ...

For nearly 40 years in slavery marriage.

Added Saturday 05 Nov 2016 08:43 PM

Yes, zema, I read about this baking method on the forums.

It is quite possible that someday I will dare to build something like this in myself: not only from below, but from above, but also to protect the baked product from all sides.
I suppose that it is easier and cheaper to do this by means of ceramic tiles, somehow fastened together like a house, or something ...

But this is in the future, while the 10th grade is still far away, I study in the elementary school of bakers (although I myself am from the kind of flatbread makers - maybe that's why the roots pulled on the topic!), So the path is long, just don't be lazy and as one well-known thinker instilled and commanded: "Study, study and study again!"

I have been to Fergana, several times, they made a dairy plant there ...

The husband is looking for a marriage certificate in the secretary.
- Lucy, where is this piece of paper about the imprisonment?
- No, honey, it's more likely your lifetime subscription for three meals a day ...

Please tell me whether the stones made of chamotte clay are good, durable, or it is better to look after something else, you need a stone for the oven in the gas stove

The stones are good, but the question of "durability" is generally incorrect in our time ... And the metal can burst, but here is a clay product. But, depending on how you handle and how the stars will fall ...
Mine, the first, made of pottery clay, cracked slightly when I decided to spray some water on the bread in a hot oven ...
So far, everything is fine with fireclay ... T-t-t !!!

[marinastom]

marinastomThank you, I looked at our Russian stone on the Povareshka Home website, who already uses it?

[Tatyana]

Tatyana, I bought myself a stone a couple of days ago in a ladle, until I tried it, but it seems good at first glance.