Stone (plate) for baking bread

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

One of the important properties of a stone for bread is porosity. With glaze, this will not happen.

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 seems to me that this salad bowl should not be heated, we have already written about exploding dishes

If this sal-tsa is heat-resistant, then it's not scary, I'm baking in a heat-resistant bowl - I heat it together with the oven, and then on the pitch. I transfer the blank to paper, I even showed my shape somewhere - now I will look

And I have such a round glass form for baking with corrugated sides inside, they are sold everywhere. So I put it with charlotte straight into the preheated oven on the wire rack and nothing, it's been like that for two years now. And recently I baked butterflies and not everything fit on a baking sheet. She laid out the rest in this dish and put it cold on a stone heated to 220 degrees. I was terribly worried that my shape was made of glass. No, she's alive.

[Creamy]

Creamy, here you still need to think about how to remove this roof without burns. Luda seems to have seen that Dirochka is in the vault of a bowl with some kind of "string" for which it will be possible to shoot this case. But knowing your creativity and golden hands, you can be calm

And you go to the exhibition, I liked the breadbox on their website, I wish I could see it alive

So they will bring me to the exhibition-fair. And I also really like the breadbox, at first I was looking for a ceramic breadbox there, and there I wandered around and stumbled upon this dish. And the breadbox there is beautiful, but in my opinion with a number of drawbacks: firstly, it is advisable to have a number of small holes on the side for ventilation (I spied on the German ceramic ones), and secondly, a heavy lid, and a pimp handle on a thin earthen isthmus. Very short-lived, my users will beat it off at once. And then how to remove this cover? You will never grab onto anything. Unless just shove it into the oven, in the function of the dome, an idea!

Expensive only. This, on 4 liters. costs UAH 226.

Even in Uuterra I saw this form



The plus is that this dish is food-safe and definitely heat-resistant, as it says: "Baking dish". Available in three sizes: 25; 28.5 and 31.5. That is, for different ovens. You can bake meat or something else. And most importantly, the bottom from the outside is unglazed. It turns out that if you turn it over, you can also bake bread. Yes?
Despite the wavy edges, the booty up shape is excellent, I checked.
I’m thinking, maybe buy it again? The price is acceptable 299, 335 and 445 rubles, depending on the size.
I'm just worried if this pallet will burst? Although the girls wrote that they have been using it for a long time.
What do you think about this?

[WIKI]

WIKI, and here you do not know, too, the "priest" is not glazed?

They are of three sizes (price) - 20x20 (235r), 26x26 (389r), 31x31 (565r). So, we urgently need to take a short walk to Uuterra.

Honestly, I haven't looked, but I think they are all the same.

Girls, just look, if you take this, then count - whether the raised bread will fit in the oven. And then, if this form has high sides, then the bread will seem to be on top. I have a small oven, and there is also a gas grill at the top.I had to put my pallet in the lowest position in the oven, otherwise the high bread did not fit. And all the time I worry that it can crack below. So he is fat for me. And this form is not too thick in appearance. If it is at the very bottom, it may not be able to stand it, and if you put it higher, and even turn it over, then whether there will be enough space, try it on yourself.

The shape is definitely not thick, ordinary ceramics. I have a glass one with wavy sides of the same thickness. The round one, which I showed at the beginning, with low sides, about 4 centimeters, probably.
In general, I have a normal oven, four positions, so 3-4 centimeters will not really play a role.
Today it’s a downpour, I didn’t go to the store ... I plan for Friday, I’ll carefully review everything there.

I looked in the catalog - the height is 4.5 - 5.5 cm for a square, 4 - 4.5 cm for a round one.

[Tanya]

Tanya, I've already measured everything. I have a 34x40 cm lattice. I think I'll take a square one, which is 31x31cm. Its height is stated to be 5.5 cm. It will turn out as if a stove on the second tier. And in total I have 5 of them in the oven, i.e. 20 cm roughly remains up to the oven roof (there is even more). Pizza is generally a pancake, and the hearth does not rise so high. Therefore, now the main thing is to go and buy, and tomorrow the husband arrives and it will be problematic. But where ours did not disappear ... we will break through

What I like about this form is that it is heat resistant. It certainly shouldn't burst. And in any case it will be used not only for bread.

+100
Do not like the "booty" bread to the top of the oven, so you can just casseroles, lasagne there are different. Yes, just bake potatoes with chicken - it's so roomy

+100
Do not like the "booty" bread to the top of the oven, so you can just casseroles, lasagne there are different. Yes, just bake potatoes with chicken - it's so roomy

Girls, only if you turn it over for bread, then the icing may be damaged from the heat from below. And then it is not known whether it will be possible to bake in it. The glaze is usually covered with potatoes or something.

By the way, today I baked the curd casserole in a glass form, put it on a stone heated to 200 degrees. An hour later, the message came out. Sesame was sprinkled with raisins, poppy seeds, head dump, in general. And it did not adhere to the form, did not burn, did not dry out. I ate such a gentle miracle for the first time. Although, in general, not the first time. But on a stone - it's finally cool!

We ate with sour cream. You can also jam, but there was no open one.

I put the glass form in a preheated oven. She is already five years old. Recently I just did lasagna, everything is fine.
True, not on a stone, but on a lattice, therefore, maybe the temperature drop is not so sensitive to the shape.

And for the second time I bake in this glass on a heated stone. the first time I was afraid, horror. Well, everything went fine and now I didn't bother. She is so fat. I remember on the package it was written that you can put it in a preheated oven, but when you took it out of the oven and removed the dish from it, you can't immediately put it hot in the sink under water. It is necessary to cool down.

And for the second time I bake in this glass on a heated stone. the first time I was afraid, horror. Well, everything went fine and now I didn't bother. She is so fat. I remember on the package it was written that you can put it in a preheated oven, but when you took it out of the oven and removed the dish from it, you can't immediately put it hot in the sink under water. It is necessary to cool down.

Tan! There it is impossible not only under water, there cannot be put on a drop of water !!!! I cracked the glass duck so much! I pulled the silicone out of the oven onto the mat, and there literally a couple of drops of water. So that is all . Greetings, Dusya! Be vigilant!

[Omela, Ksyusha]

Girls, today I bought a ceramic form in Uuterra. There she is

And "butt to the top"

The size is 31x31, and the dimensions of the "priests" are 27.5x27.5.
A round "priest" will be more successful, least of all somewhere by 0.5 cm. But my husband insisted on a square one. _{I'll buy a round one later}

Now I'm thinking, try it out according to the rules or as we need it

Omela, Ksyusha, congratulations on not having to cut

The first bread on a clay flower tray



At first I warmed up a little at 150 degrees (I was afraid it would burst suddenly), then set, as expected, 225 degrees. She carefully threw off the bread, no paper. Did not lubricate / sprinkle with anything. I must say that my dough was soft (according to this recipe

Was in the METRO (Okruzhnaya). In the garden-vegetable department I saw pallets. True diameter 24cm. But we can do it for anyone. The touch is just super! Photo report:

I tried my pallet !!! Happy as an elephant (TTT Schaub do not jinx it !!!)

I tried my pallet !!! Happy as an elephant (TTT Schaub do not jinx it !!!)

Wow! This is a publicity! Congratulations, Omelochka, on your debut. And baked on which side of the pallet, as in the picture?

Girls, I came to brag about what kind of baking dish I bought on the hearth and so it is great to bake in it, :) with a diameter of 31.5 cm.
, and this is from the bottom

Girls, I came to brag about what kind of baking dish I bought on the hearth and so it is great to bake in it, :) with a diameter of 31.5 cm.
, and this is from the bottom

Lena, what material is it from?

Lena, what material is it from?

Refractory ceramics .....

Oh great! And I thought it was metal. And the bottom of the glaze is not like. Will you turn it over for the bread?

And I will try both on the glaze and turning

And I will try both on the glaze and turning

Only, I'm afraid that the icing will be trashed if you throw cold dough on it. Well, the point is to drop a dough piece of bread onto a hot pallet. The pan and glaze are hot, and the dough is room temperature. Will the coating crack from this, it’s thin. Maybe someone who baked this way will tell you, don't rush.

Only, I'm afraid that the icing will be trashed if you throw cold dough on it. Well, the point is to drop a dough piece of bread onto a hot pallet. The pan and glaze are hot, and the dough is room temperature. Will the coating crack from this, it’s thin. Maybe someone who baked this way will tell you, don't rush.

It seems to me that it should not, these same forms are tempered, in theory it should withstand temperature changes, there were no warnings on it

It seems to me that it should not, these same forms are tempered, in theory it should withstand temperature changes, there were no warnings on it

And you know, I'm glad that it's not small in diameter, even upside down. Usually up to 30 cm such forms.

And you know, I'm glad that it's not small in diameter, even upside down. Usually up to 30 cm such forms.

When I saw her, I did not hesitate for a long time

Lena, this is what they write about glazed forms:

I have a similar shape, only oval. Everything in it really bakes well. I tried to bake bread without turning the mold - the bottom does not brown. But if you turn the "pop" upside down, the bread turns out great, but my form has a small bottom size. So, if the size suits you, take it without hesitation.

Here are the girls with a report,, my first baked bread, Omelchik's bagel. How great it turned out, I liked it. The ceramic kiln is a completely different result. I'm happy as an elephant

Nothing burns for me. It bakes well and on a baking sheet.
I noticed one difference: the soft dough does not spread in width, but rises up. I put the bread on the pallet, it took up almost all of it. And after a while, it gathered sharply (decreased in diameter) and began to rise. Accordingly, the loaf turns out to be higher than on the baking sheet.

Tan, I can compare. My mini oven bakes perfectly and without a stone. But I really like to bake bread on a hot hearth. It rises more beautifully. He immediately after landing, as it rushes up. And for cold baking or baking, just on a baking sheet - the bread rises evenly (both up and to the sides). And on a hot hearth - the dough seems to bounce up. It seems that the yeast escaping from the hot hearth is running up the dough))

The crumb of the baked bread is lighter and drier.

[Lena]

Lena, Congratulations! Yes, on ceramics it really takes less time for baking, it (bread) soars up !!!!

And don't tell me, I made 1/2 of the norm for my daughter, shaped it with a loaf, it turned out so handsome, I have never had such beautiful bread (in a gas oven)
Puzatenky and this is only 250g. flour

I really like to bake bread on a hot hearth. It rises more beautifully. He immediately after landing, as it rushes up. And for cold baking or baking, just on a baking sheet - the bread rises evenly (both up and to the sides). And on a hot hearth - the dough seems to bounce up. It seems that the yeast escaping from the hot hearth is running up the dough))

The crumb of the baked bread is lighter and drier.

Where the dog is buried, I read it to the truth! And I think to myself: what kind of clumsy she is, everyone has a handsome hearth bread, but I have just lavash-lavash! It seems that the dough is good, tasty, elastic, but almost does not rise up. Whoever has not asked on the forum, they say - try, everything will work out! Now I will know in which direction to try!

Well, duck, lavash is. Who would call such a cake a bun!

[Merri]

Another difference between the baking sheet and the stone is that the bottom on the stone browns evenly and does not burn. In general, all bread is baked more evenly. On a baking sheet, I personally turn it over several times, but on a stone I do not.

Well, duck, lavash is. Who would call such a cake a bun!

Merri , and what, according to all recipes so ?? Still, a lot also depends on the consistency of the dough. This I mean that I baked only one bread on a pallet, and before that everything was only on a baking sheet ... and it worked out fine.

Ira, the stones are really very expensive, so the girls found a replacement, ceramic trays, molds, etc. On them, a completely different result is obtained

And on the floor clinker tiles they bake unglazed (and ideally - on terracotta).

And here's what I came out yesterday:


30 cm in diameter.
I look forward to the weekend to try it out. The heart stops - and, suddenly, this is not the reason!

Thank you, Tanya! I doubt it myself about the location of the stone. What do you think?

It is better to bake bread from the non-glazed side. And you will bake pizza on the glazed side

As promised, I am going with a report on my clinker tile.
Here is the tile itself in my old oven:


Dispelling the intrigue - the tests were carried out on Ksyusha-Lozja's Clouds buns, apples + sugar as a filling. Baked in a silicone mold for pizza with a diameter of 30 cm, the mold was not lined with parchment. So far, only from the oven, but I turned back the side to look at the bottom - everything, nothing was burnt.I am very pleased with the result
And here are the buns, help yourself:


The biggest difficulty was moving all this stuff in a silicone mold onto a hot tile, but a way out was invented. I remembered that on the balcony there is a board for working with plasticine, which remained from Soviet times. And I remember that my father told me that she was not afraid of temperature. So, I pulled the mold onto it (the board is thin), and then I pulled it onto the tile

[irysska,]

irysska, I was still waiting for your tests!

While I was waiting, they said many pages, please repeat the exact "surname" and "name" of the tile, please.

Nice buns, great result. Ira, where did you buy this clinker tile and how much did it cost?

Girls thank you
It appears as follows: Full name - Ceramika Paradyz clinker tiles. Poland. Natural brown or Cluod Rosa - the most "terracotta"
Habitat - Epicenter, it is there for sure (although I bought at the Krayt base under the order, since it was simply not available at Epicenter). I bought at 122 g / m2, in the Epicenter something around 132 UAH.

[WIKI]

Today I got my hands on baking on a ceramic dish "booty up", which I showed
Kneading dough from wheat, wholemeal rye and rye bread flour in KhP. Proofing in the microwave with boiling water. The workpiece spread strongly to the sides. That's why the bread turned out to be high. In addition, I have not yet had time to preheat the oven with the "stone-shape" for a long time, but it probably warmed up about 15 minutes. Bread was baked for less than 20 minutes (until reaching 98 * inside the bread).
This is a cut. Not very porous, of course, although this bread is not usually full of holes. The bottom is evenly ruddy.

General impressions. I like it . The bread is completely different from that of HP. Very soft. Well, just sooooo soft. And the crust is just the thinnest. Almost nonexistent. Of course, the first experience can be called a lump, or rather a pancake. But I think every next time it will be better. Therefore, I will learn and improve. Thank you WIKI for a tip on these forms.

Since I am at home again today, I thought to "walk like that" and I decided to bake my first hearth bread in my life in the oven, and at the same time test the tiles for the second time.
Of course, I baked bread in the oven, but only with molds.
In general, welcome - my hearth first-born wheat bread weighing 1 kg:



Of the shortcomings I noticed: you need to practice making cuts, otherwise they turned out sooooo small for me, but the shape is not quite round
I myself am very interested to see the cut, but while it cools down under a towel

[ANY]

Yes, and I have no baskets.

And you don't need a basket. Can be used ANY a container of a suitable size, for example, an ordinary plastic drushlag, lined with linen (chintz cloth). Why use a proofing container, because the dough floats and will keep its shape.

shl. Congratulations on the car.

Sprinkle with flour. Does not stick. You can do it without a cloth, then the stripes will be visible on the bread.

OK, thanks
I don't have a basket, there will be a colander + cloth

there will be a colander + cloth

Rovnenko's fabric must be straightened.

Well, I'm reporting. Weight - 1341g. Diameter - 34.3 cm.

Further, the view from the back side:

Here is the side, measured it with a ruler - 5-6 mm. height

And here is the thickness, side view:


That is, the thickness is about 1.2-1.3 cm. If you subtract the side, then somewhere the thickness of the plate comes out 6-7 mm. I hope it won't crack. Moreover, I will not immediately have heat on it, but I will put it on my pallet with dents. But, if you consider that the pallet is masculine, and the pizza plate is feminine, you can get a good Kamasutra. I don't know, maybe I'll try it tomorrow. I’ll bake bread for the guests, or I’ll put it off until a calmer occasion, otherwise I’ll have everything in a hurry tomorrow. In general, how can I bake, I will tell you.

Well, why cover it up? Can the basket be well sprinkled with flour? I love these strips from baskets!

Can. But not every bread needs stripes.

Can. But not every bread needs stripes.

But the stripes from the baskets on my bread do not bother me. But there is another inconvenience from using the basket. It turns out to make notches on the bread after proofing, when the dough piece is transferred to a pallet or board, and at this moment the dough is already airy, poorly cut. But if you notch before proving, after kneading and shaping the bread for the subsequent proving, not in a basket, but on a baking sheet or board, then the dough is dense, easily notched and the notches are even, not clumsy.
I still distribute in baskets, but at the stage of notches I just suffer.

Mona, not really. For the most part, the cuts should be done just after proofing, before baking. Otherwise, they will simply blur too much and there will be no such disclosure during baking. And you just have to get used to doing them. And of course, a quality tool is important.