Stone (plate) for baking bread

[Mistletoe]

Regarding the baking sheet, I also read once that it should be heated upside down. Then maybe there will be no deformation. But this is only possible if it lies on the grill, and does not insert itself.

Mistletoe, you are a genius. I have a special Pizza mode in the oven. Place the baking sheet on the lowest skid. But in my pancake forms at the very bottom, the bottom is quickly baked and then stale from that. I raise it to the second level, then, on the contrary, for a long time the bottom does not redden in pizza. It would seem that there is only 5 cm difference. The vicious circle, in short, always had to be rearranged, for the uniformity of the result. And I kept thinking: why didn't they come up with a middle position. Now I tried to put my baking sheets upside down in the skids - class. A deep baking sheet (saucepan) is just made in the middle of the 1st and 2nd levels. I would never have guessed it myself. For dinner, pizza itself is outlined

If the baking sheet is deep, then when it "pops up" it becomes completely flat, it is convenient to "shake off" bread from the spatula onto it and take it out, respectively.

Eh, I did not find terracotta in Ukraine. You have a whole company in Russia called Terracotta. I read there about the properties of this tile, the safest, heat-conducting, used for facing stoves and fireplaces. And throughout Russia their network. Only I didn't find the catalog there. Do they have square ones, but in the pictures only rectangular ones.

Let the ceramists correct me, but for these things to work, the heat of an ordinary oven is completely insufficient. Muffle kilns for firing - no less than 1000 degrees of unforgettable Celsius. Plus, the workpiece must be properly dried so that it does not crack, does not lead it. The drying process can take a week or two, depending on the clay. So I wouldn't bother with that. In every city, earthenware is brought almost to the market, and often those who produce it, or you can contact potters through sellers.
And the point of baking on a stone or on a clay pancake is to get closer to the effect of an oven. Stone or brick. Cast iron, kmk, it has nothing to do with it, the effect is completely different, a different distribution of heat.
In my oven, the bottom is always burnt, at least put it on what level. Now I put everything on my ceramic pancake, or I put it directly on it. Everything is baked evenly, the bottom never burns. And the process is going faster, honestly!

So after all, you can first warm up the baking sheet in the oven, wait for the bang, and then carefully put the bread on it.
At the same time, there will be training, how to shift bread on a stone.

Ha, it wasn’t there - I’m explaining, you can heat it as much as you like, and whatever you want - pop up or down - it’s on the drum, it heats up perfectly to the desired temperature and lies itself evenly. The deformation, that is, "bang," occurs in a minute somewhere, AFTER I put the bread blank on it and send it back to the oven! Apparently he is warmed up, and on him the dough is at room temperature, and again in the heat: here he is, with these drops, and probably shoots. So not a single trick will pass. Here's the thing ... Conclusion - without a stone, apparently you can not do!

Now I put everything on my ceramic pancake, or I put it directly on it. Everything is baked evenly, the bottom never burns. And the process is going faster, honestly!

Irina, and you have this pancake at what approximately distance from the bottom of the oven lies? And then if I put something on the lattice on the lower position of the grooves, then there are literally a few cm. and won't it burn? I bake everything on a medium baking wire rack or baking sheet (no tiles yet) The bottom is on fire. It won't be with the tiles, but if I put it at the very bottom, I'm afraid that it will probably burn, and most importantly, it will suddenly crack so close to the burners.

I won't tell you the distance, but I have a standard stove. I bake both with a "pancake" (the bottom of pies and bread does not burn) and without (the bottom burns), on the middle and on the top "shelf".
Properly fired clay should not crack if you heat the oven with it from the start. There should be no temperature difference. And so ... She firing takes place at a much higher temperature.
Why would you lay tiles down?
The tiles should be placed on a baking sheet or wire rack, and baked goods should be placed directly on it or a pie pan should be placed. That is, to the level at which you are going to oven.

Here I just pulled the cake out of the oven with my pancake. It burned like that

Tanya, thank you, but I don't think I want to mess around (I remember what country I live in ...) bought through an internet store. Golovnyak will be more than looking for an alternative. After all, in principle, except for that baking, with preliminary heating of the sheet, everything suits perfectly.
Maybe the stone will still come in handy. Yesterday my friend and her husband were visiting, he is an artist, it turned out that he knows the masters of pottery. Let's talk - we'll see ...
... The world is based on relationships ...

As for the stone, in general, they take it here in order to equalize the temperature in the oven, since there is no upper heating and the bottom burns. This is not necessary in electro. Do you just want to give up the baking sheet altogether, and lay out the baked goods not on the baking sheet, but on the stone? And if you want to put a stone on the grate, and put a baking sheet on top of it so that it does not sag, will it work? In the same place, there will be no grooves for a baking sheet in the walls of the oven, the grate with a stone will stand in them. I really don't know how it works inside you, I just have it - 3 slots in the sides on each side - for the lower, middle and upper levels.

The stone is really needed to even out the temperature, even if there is overhead heating. When the oven is opened and the bread is planted, the temperature drops sharply. The stone had already warmed up by that time and, giving off heat, raises the temperature to the required level. Thus, the bread receives exactly as many degrees as needed.

[5 (!) Mm]

As for the stone, in general, they take it here in order to equalize the temperature in the oven, since there is no upper heating and the bottom burns. This is not necessary in electro. Do you just want to give up the baking sheet altogether, and lay out the baked goods not on the baking sheet, but on the stone? And if you want to put a stone on the grate, and put a baking sheet on top of it so that it does not sag, will it work? In the same place, there will be no grooves for a baking sheet in the walls of the oven, a grate with a stone will stand in them. I really don't know how it works inside you, I just have it - 3 slots in the sides on each side - for the lower, middle and upper levels.

... why is it not needed in electro? And the heating in this oven is what you want - even the upper ones, even the lower ones, that's not the point ... I think that the stone is still used precisely because clay has a completely different thermal conductivity than metal. and it will not behave like my baking sheet, for example. and under the dough piece, it does not cool down so much, but still keeps the temperature you need. And I'm not going to put a baking sheet on the stone, but immediately a dough piece.
And the stone is just directly on the grate, since I have telescopic guides for baking sheets on three levels, on the fourth there are just slots. Therefore, everything travels conveniently ...
Tanya, on that service phone number, no one answers yet.
But here I found pictures from the Gorenievsky site. This round one is the one that was poured into me for 780 UAH.
dimensions - 33cm by 33cm, thickness - 10mm:


But I found another one from them, only the price needs to be found out - I think that there will be Akhovskaya too ...


Size 32cm by 37cm. Thickness 5 (!) Mm, - isn't it too thin for a stone ??

[gastronome 1/2, size 32.5 * 26.5 * 4 cm]

I'll tell you about myself.I have a wonderful oven with three very good enamel baking trays. But I'm a terrible lazy person, having a dishwasher, I don't want to wash it by hand once again. And I bought myself a professional stainless steel baking sheet for the oven for 540 rubles. Made in Austria. The thickness of the steel is 0.8 mm like a good kitchen sink. Correct name gastronome 1/2, size 32.5 * 26.5 * 4 cm (here the number 4 means that the depth of the baking sheet is just 4 cm) I put it on the wire rack. In general, professional mates, and according to the correct gastronome containers, can have different heights (in the sense of depth) and different sizes according to a single international (restaurant) standard. As soon as you type the word "Gastronorm capacity" on the Internet, a bunch of sites with photos and sizes of all kitchen and restaurant equipment will fall on you.

5 mm, I think it's not worth taking, a bit thin. But the stone that is in the set may not be quite the same as the one included in the set of some of the Gorene ovens, or such, look, there is a large photo on page 9 in this thread

And I would not consider a round stone by definition. How to put two bars on it ???

And I am against the round Although I have it. But on it only pizza, a flat cake and a round loaf can be. And then - in 1 copy. It is possible only, if there is nothing at all, for now to interrupt. Although the quality of the bread on it suits me very much, the bottom crust is a delight! But a lot of space is wasted. You need a rectangle so that it fits evenly in a baking sheet or on a wire rack.

There is a tiling department in Epicenter. I think the assortment is approximately the same everywhere. The main thing there is to find a seller and start torturing him according to the list.
6 is mm. The tile is so brown. The front surface is slightly uneven. On the back of the head - "maid in germani" is squeezed out.
And in Epicenters there is also a "Deco" department. And there are dishes, kitchen. gadgets You can't go there with money. You will leave everything there.

6 mm seems to be not enough, but if you buy two, put it on top of each other - 12 mm will be. I'm still thinking, maybe I can adapt one of these from above and two on top of each other from below, then it will bake between the tiles, as in an oven. In general, if it is inexpensive, then you can buy with a margin, suddenly some one will crack.

And about the Deco department, did you say that on purpose? My legs will go straight there. If only he could buy a tile before that. And then I can't get out of there!

Girls, I'm reporting. I went to all the shops on the construction market with my own list. It seems that sellers are from some other planet or are not selling tiles. They had nothing that would inspire confidence in me. I haven't reached the Epicenter yet, but decided to go to one more store a couple of stops from me. I went, but he is no longer there, and in his place, believe me, there is a flower shop. It’s in my mind right away: it’s not for nothing that it was a floral one and it was here that I went, although I didn’t want to. I went and asked the saleswoman about a large tray for a large pot. She endured this miracle for me. They have been in a single copy for a hundred years. I say (without announcing the list) - what is it made of? She: From domestic fireclay kiln clay. It was fired in an oven at 1200 degrees. I bought it right away.
There, by the way, my Gorenya gas unfinished in the background.
Width excluding the sides is 29.5 cm.And if you turn it over, then this is:

The diameter in this form is 34 cm. And the oven is 37.5 cm. True, it is with some kind of prayers, very unpresentable in appearance. And the plane is not perfectly flat, but a little more convex to the center. It is quite a bit, but if you put pizza, for example, in a round pallet, then the whole bottom of the pallet will not touch the stone. it is probably better to put it on parchment or a baking mat.
And what else is troubling, there are cracks along the edge of the side, over time, look, the edge can break off, I think.

True, this is only a little on the side from above.
The saleswoman, however, assured him that there would be nothing for him, he kind of burned himself in the oven at 1200 degrees, he didn't care for some 250 degrees of the oven.
In any case, while there is nothing else, I will sing this one, see what and how, and then there will be terracotta tiles. The heat will subside, I will visit the Epicenter.

He who seeks will find ...
Well, and I'll show my zamurzyuk. And it seems like I'm baking on a substrate, but still got dirty. So it stands in the oven on the wire rack.

Here I wrote about the processing of the clay pallet https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.40

Irisha, 50 UAH (200 rubles for Russian rubles) I don't know if it's a lot or not, I hope it's really made of fireclay clay. If anyone knows what she looks like, tell me.
Right now, I'll go to Amstor for baking paper or a thin rug. In general, I'll take a look. The husband was given the task of inventing a spatula to put bread and pizza on a stone. I also don't have a thermometer in my oven. The hearth bread is baked according to the temperature scheme, I don't know what to do. Trust the scribbles on the thermostat? I do not really trust that there is such a temperature, which should correspond to them. In short, I want bread-ah!

It is similar in color to fireclay. For the price - practically nothing. Our potters sold fifteen hundred rubles for fireclay.
Zamurzyuki I would try to flatten the skin. The pizza would be baked right on it, without pallets and rugs, only you need to adapt to throw it off on a hot surface. I'm still not going to make myself a device out of board and linen.
In this thread it was, if I threw off the link incorrectly, then this is the post of Gypsy No. 165
https://Mcooker-enn.tomathouse.com/in...=8945.0
Yes, even today I saw what! Racletnitsa, unknown to me, is for sale. Quite a large piece, on top of it has a grill and pancake panel (double-sided). And a wonderful stone is attached to it, it looks like marble, rectangular, it will fit into the oven exactly. Rectangular!
And this whole thing costs 3999 p. If I had a place where to put this raclette
In general, just in case, this thing is in Europark, in the Mediamarkt on the second floor.

Good sellers were caught today. They see that I am picking this raclette with burning eyes, they came up and asked what, they say, I think about her. I told. And they are almost with notebooks: in more detail, please! And they wrote down something there and thanked. I do not mind

It is similar in color to fireclay. For the price - practically nothing. Our potters sold fifteen hundred rubles for fireclay.
Zamurzyuki I would try to flatten the skin. The pizza would be baked right on it, without pallets and rugs, only you need to adapt to throw it off on a hot surface. I'm still not going to make myself a device out of board and linen.
In this thread it was, if I threw off the link incorrectly, then this is the post of Gypsy No. 165
https://Mcooker-enn.tomathouse.com/in...=8945.0

Ira, but the oven is better, of course, on this pallet upside down, well, without the sides? And I really will bake pizza for the first time. Do you need to build a side on the dough pizza itself? I'm afraid the sauce will flow on the stone. There the middle is a bit on a millimeter 2-3, it seems like above the edges.

I would bake on the smooth side, which is without sides.
Everyone makes pizza differently. Only today I went to an Italian cafe with my son. They make thin pizza (sometimes thick dough, but I like thin more). There are no special sides, rather a slight thickening at the edges. And there is quite a bit of sauce, they just grease the cake with it. In general, there is very little of everything, a little sprinkled with cheese, a little some other additives (sausages, mushrooms, olives). In general, I looked at the menu - there are only 2-3, rarely 4, ingredients in the filling.
Yes, and on the very edges, about a centimeter and a half or two, nothing is put in at all, there is bare dough. Therefore, nothing should flow out, there is a reserve. But if you are afraid, then make a small side with your fingers, it will not be worse.

It is similar in color to fireclay. For the price - practically nothing. Our potters sold fifteen hundred rubles for fireclay.
Zamurzyuki I would try to flatten the skin. The pizza would be baked right on it, without pallets and rugs, only you need to adapt to throw it off on a hot surface. I'm still not going to make myself a device out of board and linen.
In this thread it was, if I threw off the link incorrectly, then this is the post of Gypsy No. 165
https://Mcooker-enn.tomathouse.com/in...=8945.0

Yes, I watched this video, which, however, is an interesting device for shifting pizza, you need to strain my husband, let my pallet straighten first, then invent such a spatula for me.
Ira, and without such a device I probably won't be able to throw pizza on a stone, if without parchments and pizza trays? Or what kind of plywood as a spatula to sprinkle with flour, or what, then there the dough, filling and shake off somehow on a stone? Will it slip? And yet, how to remove its hot sweat from a hot stone, there is nothing to pull it out, not by the edge of the parchment or by the pizza pan. The challenge, however ...

[from the farthest edge from you]

Yes, not a difficult task. I have adapted so far. I have a thin film for baking. And the board. I put the film on the board, fold the edges down. You can take a linen napkin, a towel instead of a film.
I sprinkle the film with a little flour, put my bread or cake on it. And then (the current needs to be trained a couple of times for dexterity to appear), I open the oven, slide out the baking sheet with the stone and slightly tilt the board with the film to the far end of the stone. I press against the stone nearly, but the gap between the board and the stone remains for the film to move (exactly as shown in the video). Then from under the dough, as it were, I take out the film (pulling on the edge of the film that hangs from the end of the board farthest from me), at the same time pushing the board itself towards me. And everything sits perfectly on the stone.
The most important trick is to start laying out the workpiece. from the farthest edge from you stone or baking sheet, moving the board towards you.
If you did not understand everything you wrote - watch the video again and try to do the same with a board and a towel

Or another way: make your own pizza on foil so that the edges protrude. Then you grab these edges, and deftly put them together with the foil where you need them. The dough does not almost stick to the foil, and it cools down instantly, so it is convenient to take it when you take it back out.

As for the boiled pork - I doubt something ... What if juice spills out onto the stone? Then wash - do not wash. Moreover, our stone is clay, and clay absorbs all detergents to death, so it is recommended to wash it only with warm water. Better you put it in some little dish and put it on a stone. The stone will not allow the piece to burn from below, and will not get dirty.
And try parchment instead of a film or a towel. Kmk should work.

Yes, the saucer is rough, porous. Pizza seals it if you just put it on without anything, I'm still no pizza master, even if you make indents from the edge somewhere, but it will leak.
But the foil doesn't stick, you write, and the parchment sticks to the pizza, do you think?
My husband just came in and said that he bought sandpaper for a stone, but he says something, I don't want to rub it, in his opinion, it won't rub, because after firing it turned into stone and no sandpaper will take it. I sent him back with parting words that this event is with us today instead of dinner. He left, drooping.

How to clean your baking stone:
Warm up the stone to 50-60 C, so that it is comfortable to hold in your hands,
and after that steam generator, the strongest jet of steam, knock out all the dirt from the pores ...
Dry thoroughly and bake delicious things ...

Oh, why with butter? Throw a reference, who advises and why? How would the whole structure not smell like burnt oil after that? Or am I wrong?
Preparing the pottery for work, as far as I know, rinse it thoroughly with warm water (if glazed, you can use detergents, not pouring it with water), put it in a COLD oven and heat it up to 200 degrees for half an hour with it. And let it cool there naturally, without opening the door and without removing the baking sheet with dishes.

Here Lissa on the previous page threw a link, as she did https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.40
I had heard something like this before, but it was about preparing a cast-iron pan. Maybe this is so that the dough does not stick to the stone, if you bake it without a substrate.In cast iron this is done.

Cast iron and ceramics are two different things. I would smear with oil, and then I did not bake the ceramics. Nothing sticks to my pancake even without oil. You can dust it a little with flour before planting, but this is not necessary.

Maybe Lissa will take a look at the branch and tell me where this method comes from.
In principle, so that it does not split, I think everything has already been done before me, but the pallet, according to the saleswoman, passed 1200 degrees. burning. I asked her - what if it breaks, she laughed and said that it was impossible, and I’ll pan our 200 degrees, like a warm rain for us.

Oh, girls, I'm upset, I can't. I roasted my pan in the oven, did not grease it with oil yet. Then I open it and see that where there was guminess on it, there are such rusty-red spots, 2 pieces. The rest is white. On the reverse side, where the side is 1 cm, everything is also beautiful, white.

Scratched with a knife, this brownness is soft, and the whole pallet, where white is as hard as stone. I began to chop up this byaka, peeled off the layer a little, and found that it was evidently chipped off and they then sprinkled pieces of white clay onto the base with the help of this to see glue or putty. Here I was digging harder, look:

Now I don't know what to do. She sniffed the pallet, while it was red-hot, on the side where it was white and with a red one. There is a difference, I will not say that it is straightforward, but it is different. Definitely, I will not put it directly on the stone, only on a substrate. And before that I will ignite it several times. Maybe this byaka will be cooked? Or the oven is still on the side where the side is. The bottom between the sides is 29.5 cm. Of course, putting and taking out pizza and bread is not so convenient, probably, but at least this redhead is not there.
Or, I thought, to pick out and clean everything up, but there are pieces of it glued, I don't know how deep, everything will be in ruts. Damn, here I was. Until I was in the oven, everything looked so decent, my husband cleaned everything up with a sandpaper, it was smooth.
What to do, ignite it 5 times and smell it again, or throw it out? So Ms. Alco !!!

I, too, would have thrown this stone, otherwise every time I look and every time I get upset about some kind of stone! There will be too much honor for this stone. The correct mental attitude when baking (conceiving) bread is very important. No, you have to respect and love yourself, nothing else.

No, it's a pity to throw it out. Oven - well, very bad, without a stone in any way, at least until I buy a tile. I myself am already leaning towards the option - to fry several times until there is no smell at all, and then wrap it on top in foil so that it looks pretty and not to get upset and then bake it on top, but also on its own foil or parchment or pallet. So that, as it were, the foil on the stone would be stationary, so to speak, and the pizza or bread would be on its own something. Or I'll try to turn it over and try between the sides. I'll think. And you always have time to throw it out. I'm a hohlushka, greedy, I can't!

Throw it out !!! If it was glued, then when heated, all this nasty thing will stand out. Why is this necessary !!!

Girls, and yet again it's me with my clay tray. Among the two options: throw it out and leave it as it is, there was a third option. It was thrown by my husband - to clean the pallet from this brown byaka. At first I was skeptical, and he broke off the glued pieces of clay, then he took a drill, put some special attachment on it, did about what a dentist does when he drills a hole in a tooth, cleaning a tooth from blackness. Now my pallet is all virgin white and yellowish, however, in the former brown places the dents, as it turned out, are not too deep, up to 5 mm in the deepest place, and so 2-3 mm mostly.
I don’t know, I’ll try to use one that is not quite even. Here in the branch there was a photo of bread on stones, in Israel, I think. And nothing. The pizza will slope slightly downward from only one edge. Maybe I'll think of something. I have a small sea pebble (they bought it to the bottom, the extra one remained) 3-5 mm in size. Maybe pour a little into these gaps, and put the pizza on top of the foil.
Or there was an idea to buy chamotte clay (or at least some, if I don't find chamotte clay) a little on the market where they sell for jars, and not in bags and plaster these recesses.
Once in my childhood I played with clay. In childhood, they took clay from the grandmother in the ravine with the girls, topped up with water, rolled balls or sculpted figures and put them in the sun. When these balls dried, they were strong, I remember. True, I did not put them in the stove. Plaster, dry in the oven. Well, what could be? This alien clay will most likely crack. Well, I'll putty the cracks and back into the stove. She will not fall out, as it will lie in saucers in these potholes.
But while I try so, maybe it will be okay.
Preparations are in full swing. I ordered a thermometer for the oven and baskets for proving the dough today. In the meantime, today my HP baked my 94th bread. Just before the order arrives, the hundredth will be in the oven, as scheduled!

[Mona]

Mona, we can also rummage around the system markets, ask around. You look, you'll pity someone else too!

Yes, I went. I have this market close by, there is just a sea of ​​floor ceramic tiles, I can buy it if they don’t give it away, but the abundance of options made me overwhelmed, they are all either glazed, or they seem to say that they are unglazed, but covered with some kind of paint. Fig knows what it is. I'll try my crooked clay tray tomorrow. Today I have calcined it clean for an hour in the oven just in case. This time there were no smells, everything was in order. I want to bake Ossetian fidjjin pies with meat tomorrow. To tell the truth, I never baked it, I don't know what will turn out, I trust the dough to the bread maker, the minced meat to the meat grinder. there is little to do - to put it together. I will bake on a pallet, under the dough - parchment or foil, I don't know yet. In the meantime, I ordered wonderful rattan proofing baskets from Lyulёk. on the trail. week will arrive. Oval, round and rectangular. For every taste. She still has a triangular one, but I don't need it yet. And I ordered a thermometer for the oven, otherwise I play the guessing game all the time. So the pallet testing begins. If something doesn't suit me in it, then I'll go to the Epicenter for a terracotta tile, if it's still there.

Girls, and in Ikea they sell a pallet, it says terracotta, do you think it will fit? He really has a side from below.

Terracotta is my dream. But in Ukraine it is almost nonexistent, but you have it in Russia. So you probably have a lot of terracotta tiles. It is better to take it, it is square, 30 * 30 cm is the largest. And if not, then grab this pallet. Terracotta is the best ceramic and clay for our purpose.

Well, Duc and I was going, I was holding a wallet in my hands.

We also had abundance of everything .. but I was looking for a rough and raw, at least in appearance. And on the shelves one is shiny. And on the floor the sketched ones lay, as it seemed to me, those that were needed. She asked if it turned out to be heat-resistant Italian granite, but the samples were not for sale. Then I began to torture him, sho is very necessary for any money.

In general, it's too early to say something. You have to test it in action, and then tweet.

Mistletochka, I don’t want to upset you, but maybe the porcelain stoneware will not work. There is also granite in the composition, and granite is a volcanic rock, and almost all granites with increased radioactivity, and it increases with heating, but this may not be the case. Here in this thread on pages 4 and 5 it was discussed. True, there the girl measured her stove for radiation, everything turned out to be in order.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=8945.60
It would be nice for you to measure your dosimeter, if possible.

And here they write that it is safe: 🔗.

Once I got the dosimeter in my hands, my husband took it, we went to buy a bed with him, otherwise we sawed the forest for her from nowhere. So, at home we measured everything in the apartment for radiation. It turned out that when they brought him to the walls of the apartment, the level rose sharply, the device clicked noticeably more often than at a distance from the wall. And the house is prefabricated reinforced concrete. And the slabs contain granite chips.They say, by the way, that this is the case in all panel houses. But in houses with brick walls, this is not. And the bricks contain clay. It is a sedimentary rock. There is no radiation. So I used to love to sleep on the bed on the side of the wall, and not hide, all the time I fought for this place with my husband, and now they turned the bed to sleep perpendicular to the wall, so as not to lie with my whole body along it, otherwise it’s scary, until now I remember this clicking. And everywhere else the background was even below average.

Porcelain stoneware floor tiles are made of clay and granite, but ceramic floor tiles are made of clay. Of course unglazed is necessary.

Thick stones (1.5-2 centimeters) from sandstone and other stone rocks, they say, about 30-40 minutes, and if it is ceramic (that is, burnt clay), then 15-20 minutes.

I read Temko. I really want a baking stone. but we don't have it anywhere. I wanted to ask you as already experienced. and if you put the sea pebbles on a baking sheet and put parchment on top. will this work like a baking stone?

Well, they bake on stones, somewhere the photo was like they bake in Israel, but on pebbles there were such thoughts, but so far no one baked from this branch. Have you ever ignited a pebble in the oven, suddenly it starts shooting. Sea salt shot at me, almost knocked out the glass, I don't know what was inside this salt. Maybe some gases or seawater in a sealed form, but when heated, it burst out and fooled these salt stones. I have an aquarium and a small pebble at the bottom. Before starting the aquarium, it is recommended to rinse the soil and ignite it in the oven. But we just washed it, like it will do. And you try to put the pebbles in a thick pan like a duckling, only so that inside without a body or anything else tender, cover with a lid and - into the oven. Hear whether it will shoot or not. This is to prevent the glass from knocking out, if that.
But then again, pebbles are pebbles made of different minerals, who knows whether they are all suitable for heating up to 250 degrees. And it would not hurt to measure the radioactivity, before and after heating too.
In general, clay (unglazed ceramics) is better for the oven, and preferably large-pored, nothing has been invented. Something terracotta - the tiles in the building store are perfect, the tray for flowers too, but round is not always convenient. I don’t know if there is terracotta tiles in construction stores in Belarus, maybe there is. Russia has it, but we have a deficit in Ukraine. Or not terracotta, but just buy ceramic tiles (not not porcelain stoneware) of a suitable size or 2 side by side, slightly sawing off the edges, if the oven is wide, only unglazed tiles should be, only clay in the composition, without any adhesives, paint, varnish, etc. In the store I could not choose. So simple that I could not find it without cover, I accidentally bought a clay pallet in a flower shop, and I had to tear it off from the glue, I wrote above. But, now everything is fine on it, although it came out slightly crooked.
So if you risk trying to bake something with pebbles, write here, okay? I wonder what the baking result is.

I will definitely unsubscribe. I'm going to Yalta. I'll take the pebbles there. I will try it upon arrival.

But look here for another moment, the pebbles are very heavy. How much weight you can put on a baking sheet in your stove according to the instructions. In my instructions - the weight of the baking sheet together with the dish being prepared should not be more than 3 kg, and if put on the wire rack, then no more than 7 kg. This is along with what will be prepared.

[Little]

Well, what ... no one has ever heard of terracotta. I just bought a ceramic (Keramo Marazza) floor 30x30x7.8mm. How can you just preheat it or just preheat it?

Little, but you can see the photo, but
And such a tile, as shown Lena kolenko, made in Germany, I did not find in the Epicenter and the sellers say no. Now, if Lenochka had said her name as on the price tag in the store, then maybe the case would have moved off the ground.At the Epicenter they showed me only heat-resistant clinker without glaze made in Poland for 120 UAH. for 1m2. I'm wondering if it is possible to take clinker
Lena kolenko, and your tiles are terracotta or what?

[irysska]

irysska , Ira, you don't need to be guided by me. I had no choice. I took the simplest (40 rubles) from what was - this time. And I haven't baked it yet - two.

[Mona]

What do you think, heat-resistant clinker is suitable or

Very much!!! Here Mona wrote:

And tomorrow I'll go to the tile shops. I wrote on a piece of paper: terracotta, metlakh, cotta, talcochlorite (for saunas and cladding of industrial stoves), clinker heat-resistant, pottery tiles. all this is unglazed. For flooring or facing.

I have ceramic (clay), but glazed. There was no other.

[Mona]

Very much!!! Here Mona wrote:

Mistletochka, Toffee, so I wrote that, but there, after one post, was mine, that's what specifically about the clinker:
"The only thing is that clinker, as I understand it, is thermo (they mean frost-resistant), it most likely will not suit us, although it is just clay. It is dense in structure (it seems to me that the tiles on the roofs are made of this kind). But terracotta , he is a broomstick - it is porous in structure, the safest for health. And because of its porosity, it accumulates heat well and keeps it for a long time. Stoves are lined with it and fireplaces. "So whether clinker is suitable, I'm not 100% sure, although this is and clay. She is dense. I don’t know how it will accumulate heat and, in general, may crack. Although, if not expensive, you can take one and have a look. everything is better than nothing. Or maybe it will be drop dead.

Mon, and che is round, square 30x30, and on it there is pizza
Tan, rug for 108 UAH - that well it into the swamp
You'd better buy it and cut out a circle, I use this myself.
It is called a baking mat, 40x50, max. temperature 260C, teflon coated.

Girls! And I just put refractory bricks in the oven. I was pleased with the result. True, I do not bake bread, but the biscuit has become even, like the runway and pies, the pies have improved the quality.

Well, yes, this is not bad, they are also made of clay + sand it seems. Only they are heavy, not every oven will stand, my flimsy one will turn like a house of cards. Do you have them on the wire rack or on the bottom of the oven? And how many pieces, I wonder.

Well, yes, this is not bad, they are also made of clay + sand it seems. Only they are heavy, not every oven will stand, my flimsy one will turn like a house of cards. Do you have them on the wire rack or on the bottom of the oven? And how many pieces, I wonder.

I also read here and decided to shove a brick into my oven. She has a flimsy bottom, but she survived. I baked pizza. 3 pieces. I didn't like it, it's better without a brick) It warms up faster. And also spend energy on heating bricks ..)
But in a gas oven I always have a tile that acts as a stone. But I do not bake directly on it, it will simply act as a heat accumulator.

Ira, congratulations !!

And today I tried to test mine. I washed it, calcined it at 320C, all the way. The only thing was that it didn’t fit me entirely on the grate, and one side was higher - one lower. Such a hill. I warmed it up together with the oven, the cake flopped down with paper and it (cake) rolled so smoothly along this hill and rested against the wall of the oven. In general, she poked around, barely scrubbed the cake, barely took out the tile. As a result, I baked it on a baking sheet, but the tiles must be cut to size. The husband promised to cut off the extra 1cm.

you still have to look for this terracotta or metlakh tiles

it is necessary, but how not
Polish clinker is also clay fired at 1100C

it is necessary, but how not
Polish clinker is also clay fired at 1100C

Clay is clay, but not porous. And terracotta is porous. This is the point.But for now, if there is no clinker, the clinker will come off, and then we may have it in Ukraine. I've not been in my epicenter yet.
By the way, today I baked Armenian bread Matnakash (so flat) according to the recipe from our forum. The thermometer I bought was updated. And nothing was burnt, it's fantastic! It was true, baked not directly on a bare pallet, but on foil, but the result is obvious - a pallet of chamotte clay is a thing!
the bottom is not visible, but it is the same color.
By the way, there are fireclay tiles, but I don't know where. I have not met.