Stone (plate) for baking bread

By the way, about the porosity. This is what I found in the description of the exact tile that I ordered: "Paradyz clinker is characterized by porous structure and is highly resistant to frost, humidity and temperature extremes. "
So I don’t think it will bake badly on it.

[irysska]

I'm rushing along Okruzhnaya today. I remember to find the name of my tile. I fly into the Epicenter. I run through the rows of tiles. Mine is not. BUT! there is a clinker polish. This is probably the one about which irysska spoke. I felt it - heavy, thickness - probably from 1 cm will be. In three colors: dark-dark brown, sandy, reddish. I also clarified with the seller - the clinker one says it will withstand up to 1200 grams.
Photo report (on a mobile phone):





On the back it is embossed that it was made using Italian technology.

Should you buy another one?
Or as a gift to whom?

[Ikra]

Ikra, good day! please tell me in 15 minutes. the bread of their proofing basket must be thrown on a stone. I want to cover the basket with foil, turn it over and put it on the board, and from it onto the stone along with the foil. The question is whether it is necessary to grease the foil with oil, I'm afraid it will suddenly stick tightly. I put the parchment under the cake somehow, but it can be seen that the parchment is bad for me, it got scratched in places. And with foil I made flat Armenian bread, okay. But there it was necessary to grease, and here it was just wheat bread on a long dough. What to do? Or maybe someone else will tell me?

[Mona1]

Mona1 , I do not grease the foil, the oil will burn during baking. If there is no liquid (like, for example, in pizza) that can leak out and burn, nothing should stick.

[Ikra]

Ikra, good day! please tell me in 15 minutes. the bread of their proofing basket must be thrown on a stone. I want to cover the basket with foil, turn it over and put it on the board, and from it onto the stone along with the foil. The question is - is it necessary to grease the foil with oil, I'm afraid it will suddenly stick tightly?

I would dust the dough in a basket with flour and then cover it with foil.

I'm bragging about it. Got it, handsome. Nothing burnt or stuck. Here, my 100th bread in general and the 1st - not in HP. Hurrah!

I opened the oven to see how he was there, I thought I still needed to bake, but he was already turning brown. She ran it out, greased the crust with a little butter and took a picture. Right now, he is lying on a wire rack under a towel, resting until dinner.

Monochka, Tanyusha, your 100th - well written handsome
Well done, with the initiative Keep it up

And I can use a typewriter and embroider ...
By the way, the last time I had a stone, when I made Armenian pie and flat bread, it was on the wire rack in the middle position. And now I was afraid to put on the middle position, because I was afraid that the bread would rise and rest against the roof, or rather the grill that hangs there. I had to insert a grate with a stone into the lower grooves. There is 5 cm to the bottom of the oven. I was afraid that either everything would burn out, or my pallet would split. But, it seems, nothing happened. And the bottom is the same color as the top, just fantastic!

I decided to rummage through the World Wide Web to find the answer to the question "and from what did the clinker tiles"
Appear like this:
clinker tiles consist exclusively of natural materials - several types of clay, quartz sand, chamotte, which are ground into a homogeneous mass and pressed;
clinker tiles are not covered with glaze - their natural color is preserved: light brown, dark brown. The color of the tiles depends on the level of iron in the clay;
The tile is fired for 1.5 days at a temperature not lower than 1300 degrees Celsius.

So I think that this tile is quite suitable for the oven, and the baking result on it will be

Wow! What a handsome man! Tanya, do you count your bread? And I didn’t guess, maybe I already had a jubilee, but I just ate it, didn’t congratulate, didn’t decorate and didn’t brag about it.

Natusya, that I just wanted to bake the hundredth in the oven, and before that I had to train in different ways. now I have exchanged a hundred, I will not count further. You can, of course, count the time I baked in the oven, but then the confusion begins what to count as bread - all bakery products - round bread, shaped bread, loaves, buns, buns and other joys. so I stop counting further. And in KhP I will still bake too, if there is no time to fiddle with the dough, or I need a lot, then I will put it here and there. Yes, and I tested only one recipe in the oven, but there is no black one yet, and I still like the white one with raisins in HP. Here's how to start doing in the oven, completely switch to the oven. Here, by the way, is my yesterday's cutaway. The holes are not as big as those of the author of the recipe, but I am very full of holes and do not like them.
And the big holes are mostly under the roof. The bread is delicious, I liked it, but I probably overexposed it in the oven or stood a little during the proofing, it turned out to be harsh and I want to add something, maybe I can replace half of the liquid with whey or experiment with the oven temperature.
And another question is for those who have been baking in stone for a long time. the temperature when baking white bread is recommended to be reduced according to the scheme from high to lower several times. But this is probably just on a baking sheet without a stone. And the stone heats up to the maximum temperature and then keeps this high temperature, practically, I think, without reacting to the gradual temperature reductions that we do. That is, the bread is actually baked at maximum all the time. Maybe from here and too hard crust comes out. Who will tell you? By the way, only hard on top. The part on the rock is normal. Maybe this is because large bubbles have accumulated under the crust on top, like an air gap between the moist crumb and the crust and that is why it is so dry? But why are the bubbles on top? What do I need to fix next time so that it is even?

I bake for the first 15 minutes at 200, and then at 175 (I have an electric oven with convection).

I bake for the first 15 minutes at 200, and then at 175 (I have an electric oven with convection).

Yeah, so I need 20 degrees higher, if I have no convection.

These are recommendations from the Good Food Forum.

Wheat flour bread is baked at 450F
Bread with a high content of whole grain flour (more than 50%) 350F
Butter bread (containing eggs, honey or honey for brioches) 350F

I won't say anything smart about bubbles. About the top crust - I do this. Since I have an ancient oven that does not even show degrees (and I am frankly too lazy to measure them, although I bought a thermometer), I got used to doing this: I heat up the oven with a stone at the mark where I allegedly have 220^ABOUTC. About 5 minutes before baking, I put a bowl of water down. I put the bread on a stone, bake with water for 10 minutes, then take out the bowl and reduce it to the 180 mark^ABOUTFROM.
And I bake there for another 10-15 minutes, until tender.
This is my rye-wheat (I cook it most often) from 300 g of flour and 200 g of liquid. If I bake without water, the crust is hard and there is no splendor.

[Caviar]

Caviar, but when you open the oven to take out a bowl of water - it's okay, won't the bread settle?

I got used to doing this: I heat up the oven with a stone at the mark where I allegedly have 220^ABOUTC. About 5 minutes before baking, I put a bowl of water down. I put the bread on a stone, bake with water for 10 minutes, then take out the bowl and reduce it to the 180 mark^ABOUTFROM.
And I bake there for another 10-15 minutes, until tender.
This is my rye-wheat (I cook it most often) from 300 g of flour and 200 g of liquid. If I bake without water, the crust is hard and there is no splendor.

But this supposedly 220, it was measured with a purchased thermometer, or presumably judging by the instructions for the stove. well, that is, did you measure or trust the instructions?

[Caviar]

Caviar, but when you open the oven to take out a bowl of water - it's okay, won't the bread settle?

And I probably won't be able to pull it out. I have a small cast-iron frying pan there, while you pull it out from under the hot stone, you will bake it 10 times. I really think that you might not pour anything there at all, but it is enough to make a good noise from the spray bottle when the bread is put into the oven and quickly close the door.

I open the oven, puff well with water, and place the bread on a heated clay pan. After about 10 minutes I am good again.

But this supposedly 220, it was measured with a purchased thermometer, or presumably judging by the instructions for the stove. well, that is, did you measure or trust the instructions?

No, I didn’t measure t, I say I’m lazy. Instead of a thermometer, I have several pictures on the handle, which indicate approximate degrees. I am guided by them. When I take out the bowl, it doesn't settle (at least I didn't notice anything like that). I put it on a sheet that directly covers the flame itself, so that everything is fine "in and out." And I bake, by the way, at the highest position. True, I don’t make big loaves, which can rise too high.
I don't know if my experience will come in handy, but I decided to write

I open the oven, puff well with water, and place the bread on a heated clay pan. After about 10 minutes I am good again.

I also pissed a little yesterday. True, recently in a thread about choosing a gas stove, one girl wrote that when she opened the stove to look at the baking, the glass in the door literally exploded into hundreds of small fragments and she was all in these red-hot glasses. The reason is unknown, but one of the possible - water dripped onto the hot door and it is necessary, if pshikat, then first cover the glass with a thick towel. I really didn't cover it, I forgot. But, nothing happened, thank God.

For me, once upon a time a very long time ago, the glass shattered into small pieces when I spilled a little water on it, putting the frying pan down.

Found an interesting clay pizza dish. There are diameters of 25 cm, 30 cm and 35 cm.
In principle, you can probably use it as a stone. Nice. For both bread and pizza.
There are so many cool and cool things besides this.

It is necessary to contact them and ask if this plate was burned and at how many degrees. And can I put it in the oven.

)))
Girls, clay products must undergo firing, and at temperatures several times higher than those of Khlebopechkinsky). Without this, it is simply technologically impossible to make a clay product - it will be very fragile, practically crumbling. And white, besides) So any pottery is suitable for the oven. If only there was no questionable enamel on it.

So any pottery is good for the oven.

And for the microwave too. The only thing is that it (dishes) must be soaked in water for several hours before the first use, and then calcined in the oven. It was written in my instructions when I bought Italian ceramic molds.

Well, what .. I tested the stone. Bread with olives and feta. The dough turned out to be liquid, I had to bake it in a mold, but my hands itched to test the stone. And a ceramic knife for cutting at the same time !!!



The baking took only 30 minutes. Both the top and bottom were evenly browned. I didn't even have to twist the bread back and forth in the process, as usual. Happy aki elephant !!!

shl. welled up with jam. ... the crust is delicious !!!

[Mona]

Mona, Thank you!!! Baked on paper, simply because it is more convenient to carry the workpiece on it. She did not reduce temperament. Warmed up (20 minutes) to 250C, put the bread down, lowered it to 220C, baked at 200C. It turned out faster than usual in time.

I bought sesame seeds. Tomorrow I'll be with batboots.

[Mona]

Mona, Thank you!!! Baked on paper, simply because it is more convenient to carry the workpiece on it. She did not reduce temperament. Warmed up (20 minutes) to 250C, put the bread down, lowered it to 220C, baked at 200C. It turned out faster than usual in time.

And my paper, you see, is bad, it sticks to it, I switched to foil, but in general I plan to buy a rug made of Teflon fabric, I have already looked after some Italian 60 * 40 in my local store, I will call tomorrow and check the price. I will cut it into two 30 * 40.
And I put it on 250 at once, and then lowered it, but the pan slowly cools down and the bread is very overcooked. Now I bake like this - I immediately put it on 220 and after 10 minutes I lower it to 200. But this mode is not yet final, now everything is in the process of adapting. But, of course, this is how it should be put in my stove, so, girls and boys, there are some troubles in your stoves, here you have to try everything as it suits you. Here's a girl who wrote to me that she had a stone and an oven and she always turns on 200 degrees. for bread. Of course, there are different recipes, and sometimes quite high temperatures are indicated, but these recipes are probably intended for a stove without a stone, but we need to take into account its presence and, possibly, lower the temperature indicated in the recipe so as not to dry out the bread.

Ahhh! Well you baked in a small car !!!
Another time, look at this miracle, just like the bud is blooming.

But I can't look, I can't even see the thermometer well. I have double glass in the door and there is such a fine mesh on the outer glass, nothing is visible at all. You can, of course, turn on the light bulb, but it only illuminates from above from behind, so that you can only see how the bread grows in height. And so after 20-40 minutes (depending on the recipe) I begin to slightly open the door and look, and I can also be guided by the smell, although more by sight and by sound when tapping on the bread.

[Mona]

And my paper, you see, is bad, it sticks to it, I switched to foil, but in general I plan to buy a rug made of Teflon fabric, I have already looked after some Italian 60 * 40 in my local store, I will call tomorrow and check the price. I will cut it into two 30 * 40.

Mona, are you greasing the paper? Maybe my method will help you. In general, I use parchment, not intended for baking, left over from the Soviet era - a roll of paper for packing butter.)
I smear it with a non-stick talker before placing bread on it. Or just butter, and then sprinkle with flour. True, it does not tear off hot bread) but it will stand a little on the grate - and everything falls behind perfectly.
I bake it on a baking sheet (if a bar), and in a cast-iron pan (if round)

Girls, but this question still torments me. I have a round silicone mat of a convenient diameter for hearth bread. And now I think everything can try it. Instead of paper? Has anyone baked like this? So that the dough from the basket is not turned over on parchment, but on silicone, and then on cast iron along with silicone

I baked on a silicone mat, everything worked out fine until I forgot to take it out of the oven. In short, I burned it.
The paper is good - PACLAN is white, nothing sticks to it. It can be reused.
I also bought teflon sheets, which cost about 80 rubles. I've been baking on one for a month already. Really like. I put it on a regular plastic basket, then the dough for proofing. Then I transfer the roll to the baking sheet by the edges of the sheet.

I baked on a silicone mat, everything worked out fine until I forgot to take it out of the oven. In short, I burned it.

Thanks, Wiki. That's what I'm afraid of, I'll burn the rug ..

I put it on a regular plastic basket, then the dough for proofing. Then I transfer the roll to the baking sheet by the edges of the sheet.

Your method is clear, but proofing baskets assume the reverse method of proofing - distance in a basket sprinkled with flour, then cover with a sheet, turn over, and together with the sheet - on the underside. It so happens that the dome on top and the still intricate pattern on the bread remains from the basket. I like it that way.But a matter of taste, of course.

No, I burned the rug because it was stored in the oven when they pulled out the baking sheet - I did not notice that it fell to the bottom. Turned on, the oven was gas, naturally, it melted. And so, on the baking sheet, nothing will be for him.

I don’t have any proofing baskets yet, so I’ve adapted to the plastic proofing of the dough.

[Deep!]

And now I think everything, can try it. Instead of paper? Has anyone baked like this?

Deep! I lay the molded loaves on a silicone mat, and bake on it, pull them onto a stone. So your option is completely
Just check the max. temperature on your rug, mine is up to 230.

And my paper, you see, is bad, it sticks to it, I switched to foil, but in general I plan to buy a rug made of Teflon fabric,

Of course, everyone chooses for himself. Personally, I am prejudiced against Teflon, so I didn't buy this fabric. I do not use foil because it does not allow heat to pass through. It baked on a silicone mat - everything is fine. Only it turned black and thinned over time. I consider paper to be optimal. Especially for a stone. If it sticks - it's just not quality paper, you need to change the brand. I have Paclan - everything is ok.

I do not use foil because it does not allow heat to pass through.

I consider paper to be optimal. Especially for a stone. If it sticks - it's just not quality paper, you need to change the brand. I have Paclan - everything is ok.

I like the foil, it is, on the contrary, thin metal, instantly takes heat from the stone. Of course, I could be wrong, I don't have much experience, but I liked it on the foil. But also, I coat it with a little oil just in case.
Unfortunately, I have not seen Paclan's papers in Ukraine. And what she took was roasted to death, even if lubricated, it sticks.

Girls, I continue to master my pallet. Sintered Moroccan Omelochka batbutics.

She baked on a baking sheet, but not right on the stone, but in the upper position of the oven, but they didn't fit, and put the rest in a round glass dish and put it on the stone. Both here and there the result is excellent, but with a slight drawback. The baking sheet is square and the stone is round. And those batbutics, which are in the corners of the baking sheet, fried from the bottom noticeably stronger, but still not as much as without the stone. This is just the case when you have to regret that my stone is round and not rectangular.
And from above - everywhere an excellent result - both on a stone and on a baking sheet.

Girls, for a very long time I bought this PACLAN paper in Metro - an excellent thing and its 50 meters, I bake bread on it 10 times on one sheet

look at your magician. such

I finally took my clinker tile. The first thing I want to say is that it is a heavy infection, it’s good at least my dad drove me by car (1 tile 30x30 1.1 cm thick weighs 2250g)
And here is my long-awaited tile.
front side
and this is the manufacturer's logo on the back


thickness (side water)


back side

I finally took my clinker tile. The first thing I want to say is that it is a heavy infection, it’s good at least my dad drove me by car (1 tile 30x30 1.1 cm thick weighs 2250g)

Irisha, beautiful - tile, I also join the mistletoe - when the tests. And there is no need to nod at the heat. In the mouth - your homemade fruit and yogurt ice cream, in the oven - bread on a stone. And everything will work out.

[Tiles]

and who are the tiles, sorry for the dullness

Tiles (Tile from German Kachel) - ceramic (clay) tiles of a special box-shaped form, a type of tile intended for cladding walls, stoves, fireplaces, building facades, etc.
The front surface of the tiles can be smooth or embossed. The surface may be coated with glaze (valuable tile), uncoated (terracotta tile). The reverse side of the tile looks like an open box (rump) for fixing in masonry.

Inus, don't look for a dosimeter. Clay is a sedimentary rock. Kaneshna, there may be any impurities.I bought German tiles, there is some trust in the Germans. And who will give you any guarantee? As my husband says, the guarantee is five steps from the counter

You can ask Lily, she knows the address, where, it seems, with a big guarantee, but the price

Tanyushik, thank you for the link on Pokutskaya kuramik, I'm studying, then I'll call to ask them all the details ...
And you can give me these phones just in case, I’ll think, maybe I’ll load someone in Donetsk, who’s running around ...

By the way, there is an indication that orders are accepted according to an individual layout. You can just baked a clay pancake at 1200 degrees. order the required thickness and diameter. And about the dish, be sure to ask if it can be baked on it or is it just for ready-made. And then I looked at their other pots on the site, so somewhere it is directly written - suitable for use in the oven. And ask about the thickness, Schaub was at least 1 cm. If there is no direct in our market, then ask, maybe they will bring it to order. It says, by the way, on the website that it is 30 cm in diameter, and below it says that 35 is.

I bought two ceramic pallets in the spring in a shop for gardeners. There were no pots for them. Only pallets, Italian. For two pieces, almost a thousand rubles. The size of the "inverted butt" is 26 cm and 30 cm for the large one. And with the edges of the big one is even bigger, it just goes into the oven.


Since there are two pallets, I think it can grind off the sides for a large one so that it is flat. like a pancake. leaving on one side something like a handle so that it is convenient to get it out of the oven. And leave the youngest as it is. Has anyone done such a feat of grinning ceramic sides? Or leave it as it is? What does the collective mind think about this?

Maybe someone can read here what is written in Italian here. I'm worried about the composition.

... and more recently a company that sells fireplaces, etc. appeared in that room.
Something I did not realize right away. I'll have to come in.

Reporting!
I went there, and there ... and terracotta, and fireclay!
Only everything is in the form of flat bricks! Eh! ... We will search.

Maybe someone can read here what is written in Italian here. I'm worried about the composition.

there the size is written, in centimeters and inches,
clay dish

Since there are two pallets, I think it can grind off the sides for a large one so that it is flat. like a pancake. leaving on one side something like a handle so that it is convenient to get it out of the oven. And leave the youngest as it is. Has anyone done such a feat of grinning ceramic bumpers? Or leave it as it is? What does the collective mind think about this?

There is burnt clay right there, and it is very strong. This type of me used to have a teapot for tea. I bought it myself, but it seemed that it was pouring rather weakly and asked my husband to drill one more hole at the junction of the spout with the base. It would seem that clay is clay, but the sharp drill did not want to take it. In the end, after unsuccessful attempts, the teapot just cracked. It's a pity. English was dear.
By the way, when I recently restored my pallet, I wrote earlier, my husband was tortured with gouging, drilling, cleaning the pallet from glue. Hardened clay is like stone. Even if you try to gently grind, what tool to do it? Hardly with a saw, emery - we tried, dead number. And I really liked your pallets. By the way, now I am just reading about your invention in the Nonstandard Forms branch in Panasonic. Delighted and puzzled at the same time. So far, only half a branch has read. Respect and respect for you.

[Mop1]

Thank you, Mop1to share their experience. I had to drill the tiles in the bathroom with a special drill on the tiles in order to fix the hook to which the hook was hung for assembling the curtains in the bathroom into artistic folds. And in the oven there is an effect of high temperature and it scares. I just have a serious belt sander, I have been with it for a long time. But here I am afraid that the stone may crack after being processed in a hot oven.There are no more such pallets in the store.

When I took my pallet, I asked the seller if it would crack in the stove. It is intended for flowers, not for the oven. She laughed, said that the pallet was fired at 1200 degrees, so some 250-300 degrees of the oven is nonsense to him. Do I need to wet it before sticking it in the oven ?, I asked. She said she shouldn't. Wash, dry, and then use. That's what I do. Such a wonderful bread comes out. And the bottom does not burn a drop, and earlier it was a huge problem for my gas. stoves. The bottom is on, the top is white. I turned it upside down and so I bake on it. And your pallets are very beautiful, judging by the color - real natural clay. It is better not to put a plate of water on the bottom of the stove when baking and do not pour water on the tray. Well this is not a stone, it is porous clay. Better not to risk it. And if you need to create steam, then grease the bread with water before planting in the oven and spray it on the walls of the oven from a spray bottle.

And in pots, glaze is everywhere or just outside, where it does not come into contact with food?

I looked at my pots - frosting everywhere, inside and out.
I don’t know about the harm, it was bought then when they did not even talk about it - just to grab something, a deficit. However, it was bought in the crockery department, it is clear that it is not decorative, but intended for food. I serve pilaf on it.
To risk something for the sake of bread

Here is a semblance of a "stove arch" I picked up. I placed the kettle for the ratio of the sizes of the pallet and the bowl. In this huge bowl-basin with a diameter of 30 cm, I kneaded the dough before buying Panasonic. Now my oven is kneading the dough. But the bowl-basin will debut as a "stove vault."

Here I show my 4 liter salad bowl. placed in a small pallet. in it you can observe the process of raising the dough in order to remove it at the right time. I have never put it in the oven yet. I doubt about fire resistance, because in the store it was sold as a salad bowl. Only experience will show everything.

here already in the oven. of course. placed on a large pallet on the lower level. taking into account the height of the "arch"

here with a glass salad bowl on a large pallet.

Here's a salad bowl in a small tray. Which of these options will give the best baked goods and will be easy in the "set the arch, remove the arch" procedure will only be shown in field trials. For reference, the weight of a large pallet is 2 kg 300 grams, the weight of a 4-liter salad bowl is 1 kg 400 grams. We already get a weight of 3 kg 700 grams. But there will still be the weight of the dough piece. Therefore, the issue of turning a large pallet has not yet been removed. But first I will bake it as it is.

Here is a semblance of a "stove arch" I picked up. I placed the kettle for the ratio of the sizes of the pallet and the bowl. In this huge bowl-basin with a diameter of 30 cm, I kneaded the dough before buying Panasonic. Now my oven is kneading the dough. But the bowl-basin will debut as a "stove vault."

Like a UFO! But, is it possible to have a metal vault, maybe there should be ceramics, or is it all the same?
But with glass it is very suitable, I think, if the glass can withstand. Glass, it's made of sand, the same stone.

I have never put it in the oven yet. I doubt about fire resistance, because in the store it was sold as a salad bowl. Only experience will show everything.

It is important here that there is uniform heating and not close to the heating element. You will heat the pallet together with the oven, and place the glass in the already preheated one .. I sterilize the cans at 150C, put it in a cold oven, and bread needs 200-220C. It's like thinking out loud.