Stone (plate) for baking bread

our Russian stone on the website Povareshka Home

A little over a year I have this. The flight is normal. The pizza, the bread is awesome on it.

[Sedne]

Sedne, Sveta, here I also looked, probably I will also order, since I often bake bread

Posted on Friday 23 Dec 2016 11:16 AM

Ksyushk @ -Plushk @Thank you, Ksyusha, it means it's worth buying

Please tell me, fireclay stones are good, durable

Well, these stones, of course, are quite fragile, but with proper use they will serve for a long time. The most important thing is not to arrange a sharp temperature drop for these stones. That is, put it in a cold oven, heat it up, bake it, let the stone cool completely and only then take it out. If you plan to use the oven for something else before bread or afterwards, keep in mind that this stone will hang there.
My stone served for about a year (I baked on it once a week), and then I pulled it out not completely cooled down, and even put it on an uneven surface, and it fell apart in two parts. So now I bake
But I love my stone dearly, although it is thick and heats up for a long time, and now it has fallen apart. It makes great bread!

Well, these stones, of course, are quite fragile, but with proper use they will serve for a long time. The most important thing is not to arrange a sharp temperature drop for these stones. That is, put it in a cold oven, heat it up, bake it, let the stone cool completely and only then take it out. If you plan to use the oven for something else before bread or afterwards, keep in mind that this stone will hang there.
My stone served for about a year (I baked on it once a week), and then I pulled it out not completely cooled down, and even put it on an uneven surface, and it fell apart in two parts. So now I bake
But I love my stone dearly, although it is thick and heats up for a long time, and now it has fallen apart. It makes great bread!
More details: https://Mcooker-enn.tomathouse.com/in....0

Everything is clear, just until you try it yourself, it's hard to judge

I looked at this one, which is in the ladle. Cute. I'll buy myself, perhaps, otherwise my cracked one now lives in the oven on a grate, but I often use the oven and sometimes I need a grate ...

I also have a stone from Povareshka. The very first one bought from them ... How long has passed? At least two years, or even more. I don't bake it often now, but it's cool!

I recently bought an electric oven, and after my gas oven with terracotta tiles, on which I bake everything, I can’t adapt to the new unit. Baking on a pebble is a pleasure. Of course, there is nothing easier than shifting your ceramic tiles, but they are too small for a new oven, and I use the oven in a professional gingerbread plan, so I need a stone of good size for the oven. I looked after a sandstone stone in Kiev, thickness 2 cm. 32 * 37 cm size, but they can do anything at will. I need somewhere 32 * 42. How good is sandstone as a stone for baking properties, for the duration of heating of these two centimeters of thickness, it may be better to look for chamotte or something else.
And more questions for those who already have any kind of stone and electric oven. A stone is placed on the lattice on the lowest level or on the second from the bottom (out of five). And which mode should be selected to heat the stone and then switch for baking on the stone to which mode is better - Top-Bottom or maybe Bottom + convection. Well, one more thing. After the end of the mode, the fan continues to work in the oven, cooling the oven. And in mine he works for almost half an hour.And if there is a hot stone there, the fan will blow for hours or something? Or you need to open the door to cool down faster inside. I don't want to pull it out of the socket. Time gets lost and until you put it out again, the oven does not work. In general, there is no stone yet, but the sea is already a question))) And also its weight will be in the region of 5.5-6 kg. Will the oven withstand such a weight, yes + there is also a baking sheet with gingerbread on the stone?

[marinastom]

In general, it looks like I'm hanging out here alone. I bought myself a stone, thanks to Marinochka marinastom
The stone is sandstone, dimensions 42 * 33 * 2 cm. On the sides there are gaps of about 2.5 centimeters, a little more behind. Today was the first test baking so to speak. I baked gingerbread cookies, it turned out great. Preheated the stone. She baked on a Teflon rug. I want to try the Steam bread. I will not have steam under the stone, but the oven gives it out in a very metered manner from the steam generator from the side wall of the oven from above. Therefore, the stone will not be damaged or cracked.


I ordered the stone and bought it in Kiev, in the firm "Svoy Dom". They also have mailing, but I took it out myself.

[Tanya]

Tanya, I have exactly the same stone in size. I've been using it for more than two years now, I'm not overjoyed. Congratulations on your purchase!

Mona1, Tanya, can you refer to the resource where you ordered the stone? ..

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Ksyushaah, thank you! I, too, am glad to madness. Well I bought a new oven. It seems to be fancy, dear, but a stone is a stone. Don't compare baked goods before and after.
It is 2 cm thick. I warmed up on the LOW mode 200 degrees to a temperature of 180 degrees - 50 minutes. It would have been faster on the BOTTOM / UPPER, but I was in no hurry, and only on the BOTTOM the electricians are spent 2 times less, so although it is longer, it is possible in the end more economical. Besides, I used to have a gas stove and I got my clinker tiles from below.
A courier across Kiev brought the stone home. It was packed in thick cardboard, and the corners were closed with additional thick cardboard inserts. But if you order by mail, then you can unpack it there upon receipt and see if it arrived whole.
I made inquiries about this company, weren't they swindlers and a girl wrote to me from Kiev that this is a very good company, they don't understand what consumer goods they have, but exactly the right stones, and that they make them for pizzerias and bakeries ... Professionals in their field, in general.
It costs 750 UAH, if you order in the size 32 * 37 cm, they have a standard, but you can order any size, but then the price is higher. They took 850 UAH from me. And if their sizes, then it is better to order in advance, two weeks in advance, otherwise they need time to search for a workpiece of this size. And they usually have a standard.

50 minutes.

Is it necessary to heat the stone every time?

Yes, baked goods should be laid out on a stone heated to the required temperature. Not cold. If the stone is thinner, then less time is needed. In my gas oven, my clinker tile warmed up for 25-30 minutes. I have it 1 cm thick, then it lies in 2 layers, that is, 2 cm still comes out, but the gas heats up more aggressively, so less time. But if, for example, in my electro I would warm up on UP / BOTTOM, then I think it would also warm up in 30 minutes, and maybe less. I heat my new oven to 180 degrees without a stone for 15 minutes. With a bigger stone, of course. But the baking result is worth it. And another nuance - after baking, the oven with a stone cools longer. I often throw bread in slices or cubes - on the croutons on the stone right after turning off the oven, some bezeshki are dried like that, the greens can probably be dried, but I haven't tried it yet .. So you can also use the residual heat of the stone.

[Mirabel]

Is it necessary to heat the stone every time?

Mirabel, yes, at least. So I rarely use mine ...

[Yulia]

Yulia, Horrible!!!
I bought a pizza stone and am not using it.

if I regularly start baking on this stone, but it's even scary to imagine what will happen to payments for electricity

[Mirabel]

I bought a pizza stone and am not using it.

Mirabel, Vika, yes, unfortunately, this is the scourge of Europe.I bake in a stone oven exclusively rye, such as Borodino and Belarusian bread ... Otherwise, you have to be millionaires ...

Therefore, I come home to my mother and say that their bread for 60 rubles of custard rye is a commune of pure water!

[Svetik]

I bake in a stone oven exclusively rye like Borodino and Belarusian bread

Svetik, and what does the stone give you in this case?
I bake Borodino sourdough constantly and have tried everything - both on a stone and without a stone, and with steam and without steam. And, frankly, I don't see much difference - it always turns out about the same. Slow leavening yeast simply does not have time to create the very "explosion" for which we use stone and steam.
Here are baguettes, ciabbats, and indeed any wheat bread with commercial yeast really turns out on a stone just magically

Svetik, what does the stone give you in this case?

It contributes to a more even distribution of heat, it keeps the temperature better, which is especially critical for starting baking rye bread (we open the door, put the molds and splash boiling water on the stones ... sometimes a couple of times). there should be a very high temperature for the first five minutes (I subtracted the register from Sergei. He generally uses two ovens, but where are we to him), then you can lower it

And I always add yeast to leavened breads.

Mona1, Tanya, - thanks for the link. I study ...

there should be a very high temperature for the first five minutes

You know, honestly, there is no difference. If you can't afford it, you can arrange these dances with tambourines, it won't get any worse. But in general, you can simply spray the workpiece with warm water and put it in a preheated oven and everything will work out.

I'll tell you a secret, last Saturday I put my Borodinsky on the final proofing and forgot about it. The bread rose, but my oven is not turned on. So she put it in the cold. I thought - everything will have to be thrown out. And nothing of the kind - great taste and crumb, only the roof collapsed.

Boys and girls, please tell us who has a volcanic stone for baking, and how is it to you?

I have such a stone-slab. I got it from an old microwave oven, but it serves properly
Heats up well and quickly as the oven warms up









The appearance is no longer marketable, but the quality is excellent, it has been serving for over 20 years

Class! Thank you! Yes, I turned up at a good price, if tomorrow I write prices and specifications, maybe someone else wants. I will order for myself, they carry it from Armenia.

Yes, it would be interesting to see the links-prices. There is a stone from PovaryoshkaNN, but I use it in a city gas oven. I would like to go to the dacha ...

[Tatyana]

Tatyana, thanks for the photo! But you have it not volcanic? On the second page of this topic, people wrote that volcanic stone is not recommended for baking, as it is "phonite".

And I didn't talk about volcanic stone

I showed my oven for baking, maybe someone will be satisfied with this

And I didn't talk about volcanic stone

I showed my oven for baking, maybe someone will be satisfied with this

Tanya, and I just asked about the volcanic, how is it.

[Girls]

Tanya, and I just asked about the volcanic, how is it.

Girls, some time ago I had a question about the stone in PM, and I promised to show my stoneand without hiding or advertising anything. Which I did today, though belatedly.
Perhaps my pictures coincided with the questions about another stone - sorry
Didn't want to mislead anyone

[Tatyana]

Tatyana, and I'm confused myself. Now everything is clear. Thanks again for the photo! I also bought a stone for myself, today I will bake pizza. Scary !!! I'm worried about something))

[liyashik]

I also bought a stone for myself, today I will bake pizza. Scary !!! I'm worried about something))

liyashik, Leah, class! Everything will be fine, don't worry! The main thing is to "slide" on the stone with a clear sharp movement, well, and so that the filling does not fly off of it

[Sveta]

Sveta, Thank you! I'll try. I usually don't have a lot of toppings, I don't like piling up on pizza. Sauce and cheese. I hope they will not fly away A, I also have a shovel in the kit, it will also come in handy today

[liyashik]

liyashik,

Leah, my advice is some semolina with flour for a shovel. Glides better with semolina.

Clearly they have certifications, but I'm scared too. I won't take it then, I'll take the fireclay.

[Sveta]

Sveta, , thank you very much!
Ninelleprobably yes, better fireclay, so as not to think. I also looked at everything, for a very long time trying to determine what I needed. But, as I read about the danger of a volcanic stone, and not only here, (somewhere else I came across such information), this option immediately disappeared.

So, people, tell me, please, who baked cakes on the stone. It is necessary here or take out a stone. According to the recipe, the molds with the dough in the oven will be allowed to stand at 30 degrees, and then baking is turned on and it slowly grows and bakes. But the stone is heated only for 40-45 minutes. Here's how to be. Or distance not in the oven, but heat the oven itself with a stone and then put the molds on it. I still have steam in the oven. I also think if I should use it. I read that it is important for bread dough, but not necessary for butter dough.
The oven is new, not yet fully rolled, after my gas hellish car, where there is no stone, well, otherwise everything will burn out, in this, in principle, the stone is mostly - well, shob bulo. Although I baked yeast pies on it in a new oven, they came out wonderful. And with steam and without steam, for every little bit.))

Tan, hello!
It seems to me that you should try this and that for yourself. And you yourself will find out, and you will tell us.
I haven’t tried it in a steam oven with a stone, but a stone in a city, but a cool oven in a village.
But you, in my opinion, are right, in it and without a stone it turns out great!



I’m wondering if I can even bring the Ikeevsky ceramic pallet here? .. Shob bulo ...

You are right that you need to try, but you had to try it in advance, but right now you need to do it right once - and ideally)))
But I bake my gingerbread cookies in a new oven on a stone, the result is much better, albeit a cool oven. A stone is a stone - it's like a soul for an oven.

[Mona1]

Mona1, Tanya, without steam, definitely! I bake on a stone and heat it for about 40 minutes, but only if the molds for milking the cakes are not paper. Otherwise, there will be coals.
Although, to be honest, I baked cakes on stone several times out of interest. They are either with a stone or without a stone, they turn out great. For bread, a stone is essential. And here - at will.

[Miroslav]

Miroslav, Evgeniya, what's the problem?

There are a lot of proposals in IM.

Tragedy
I ordered a pebble on a ladle, arrived today, opened it and broke off a piece of it, you see it during transportation ... probably the 8th part of the whole plate, from the corner ... I've been waiting for him for so long ..

I wrote to them with a request to change ...
But I myself am thinking, why do they need a broken piece of ceramics? 8 - (.... eh .... what a bad luck ... I don't know if they will send a new one or not ...
So it’s a very fragile thing, we could send it with a piece of plywood. Although if the carriers are thrown to the corner, then probably it will not save ...

2 weeks ago I ordered a stone on a ladle - it was delivered in the best condition, it was packed superbly, when talking to the manager, it was said that in case of damage to the stone, a new one will be sent free of charge, so call them and report the problem

3 days have passed since the letter was sent to the ladle's address with a request to replace the baking stone that was broken during shipment. No reaction.
Today I called twice, listened to an auto answer in the form of a Joe Dassin song. No answer.

Added.
Thanks to Oreshk's help (Irina thank you :-) another phone was found, which turned out to be available)). After the conversation, they contacted me and promised to re-send a pebble in the best packaging !! Urrraaaaaaa !!!))))
Boom wait))

The repeated parcel arrived intact!)
Thank you Povareshka!

That's great. Let now you always have the most delicious bread on the table

[visual73]

visual73, great news! Congratulations! Delicious baking for you

Can you please tell me if I am going to bake bread in aluminum cast forms, do I need a stone?

No, not needed

2 weeks ago I ordered a stone on the cook

Merry Christmas everyone !!!
I bought here.

🔗
Insert pova-res-hka between the forward brackets and the hyphen. Remove the hyphens in the scoop.

That's great !! Thank you. I went to study the range !! Where else to get so much money, all owls "Wishlist"