Stone (plate) for baking bread

[Lika_n]

Polish clinker tiles from Paradyz are not glazed - I have one, Lika_n and Vilapo, the tile is rough.

[Olga from Voronezh]

That's right, I can say about myself. I already have two ceramic trays, a ceramic clinker step, everything has shown itself wonderfully in baking. And I ... also bought a ceramic pancake maker "Spikelets". I don’t need the pallet, but the lid is a cap ... I didn’t dare to cover the bread with a glass salad bowl, I’m afraid that it’s not hardened, and as if it would fly to smithereens, knocking out at the same time the glass in the oven, like in Olga from Voronezh... This is how I convince myself that the pancake maker. and especially the cover I really need ...
When I was carrying the pancake maker home (and it turned out to be very large and very heavy) I began to be tormented by vague doubts about whether it would fit into the oven at all ... The diameter of the pan is exactly 30 cm.The thickness of the walls is 1 cm, and therefore the inner working diameter is 28 cm. The height of the crepe maker is 20.5 cm. It fits only on the bottom shelf and from the top of the lid it remains 1.5 cm to the top heating element. And its weight is 3 kg 160 g. Here she is placed in the oven.

For those who are thinking about buying such a pancake maker, I advise you to measure the height of the oven. And if the size of the oven allows and there is a desire to purchase such a pancake maker, I will say. that it is done in Vyatka, Kirov region. The pancake maker is called "Spikelets". found on the Internet. that her online stores offer for 950 rubles (I bought it for 1200 rubles in Veliky Novgorod) and there is also a trade and fair complex "Vyatskoye Podvorie" in the city of Khimki, Moscow Region. where their pottery products are presented, the intersection of Molodezhny Proyezd and Novokurkinskoye Highway, work daily from 10 to 21 o'clock - this is for baker-Moscow residents.
I also have a question for those who have such pancakes and for the collective mind of the forum: "That the pallet needs to be heated in advance, before the baking is planted, it is clear, but ... here the cap-cap also needs to be heated in advance or covered with cold? will it affect the baked goods? What do you think about this? "

[Creamy]

Creamy, I am about the height to the heating element. I have a grid, although it is like a baking sheet, with a depression made, and I put it immediately on the bottom of the oven. Since I use an inverted ceramic mold instead of a stone, and it has its own height and is quite large. This is how you gain space of 5-6 cm. Can you do the same? At the same time, the bottom of the loaves does not burn.

PySy congratulations. Cute pancake maker

Creamy, when I bake bread in a cast iron pan, and I do it very often, I let the dough stand right in the cast iron and put a cold cast iron with the lid closed in an oven heated to 250 *, after 15 minutes. pace. I reduce to 200 * and remove the lid of the iron pot, bake until tender. In your case, I think you should do that too, at least try. I have a concern - what if you put the hall. the blank on a hot pallet, the pallet may crack, and it will be problematic to close the lid, since the blank usually creeps on the pallet In general, you need to ask Notglass - Anna - she has such a thing, how she baked bread

[Creamy]

Creamy, Congratulations!!! Our regiment of spikelet owners has arrived. My pallet lives in the oven all the time and heats up on every occasion. When necessary and not necessary. When the bread was baked, the lid warmed up, but the truth was so that you could take it. The pallet was glaring, and the lid was at maximum patience. Only then, when I was taking it off, I pulled out the baking sheet a little, the bread rose a lot. But this did not affect the bread itself, it did not fall out. Arm yourself with gloves and remove the lid as quickly as possible.

I finally got my own stone from Peki Sam. : girl_claping: What can I say: I managed to buy at the old price for 1500r (now it is 2000r). On the site the thickness of the stone is 3cm, in fact 2cm. I think this is better, you do not need to warm up for so long. And it weighs almost 5kg. The stone is pretty, white, they say, made of clay. I really liked him. I baked the loaves. They rose, as never before, did not burn at all (on the baking sheet, the bottom was always black). I baked directly on the stone, without paper, without flour. The stone also worked after baking. It cooled a little - I put it on an inverted baking sheet on the table, and put the meat in a plate on it to defrost. It cooled down for an hour and a half, meanwhile the meat was thawed. I will bake the next ciabatu.

[Mona1]

Mona1, thanks. This is the first time I posted it. She took thin plywood, sprinkled with semolina and on top of the blank. Then she slightly shook it over the stone, and they moved out a little. And then she just removed the plywood, and they remained on the stone. It's easier than I expected.

I found the Polish clinker tiles of the Paradyz company, at the Epicenter they immediately said that they only had glazed tiles, but in another store the sellers do not know such details, like there is a stand, choose.

No one can tell the exact name of the non-glazed type of Paradyz tile? By sight, I was afraid to make a mistake, there were names like Cloud Dew, Natur Dew, etc.

[makabusha]

makabusha , I'll tell you, I just ordered a stone for my daughter. Now I'm going to get the order agreement. So, we read. Collection "Natural Rosa", firm Paradyz, Poland, clinker step size 30 * 33cm, but there are the same tiles measuring 30 * 30cm. I ordered exactly uncoated, not glazed, personally looked and felt samples at the exhibition stand.

Ooh .. Now I see. Natural Rosa was presented at the stand. It happens with a cap of 30 to 33, and sometimes 33 to 33. Now you need to see what is in stock or demand to be torn from the stand)))))) ..

By the way, that Natural Rosa is unglazed (so it turns out to be correct to write), how many pages with descriptions of this tile in the internet have not been leafing through, there is not a word anywhere.

Maybe your salespeople have some description. Or are we guided purely by touch and sight?

Sellers do not really delve into it. But 33 * 33 of the same size, as they did not look in the catalog, did not find it. For a long time they could not understand why I needed one tile. Although one step with a capinos 30 * 33, but still only on order, will be delivered in two weeks. They will take you from Tver.

here it is 33 by 33, but it is not smooth. Although in the catalog with a capinos they are not smooth like

[makabusha]

makabusha, I do not quite understand what it means "they are not smooth like"? It should be understood that they are not glazed, but have a textured surface? Or, on the contrary, glazed and textured?

Means that they are unglazed but textured to the touch.
On sites they write the word "structural", as I understand it, just its surface is bumpy, anti-slip. The name of the structural elements of the tile Paradise natural Rosa contains the word "Duro". And nowhere on the sites did I see tiles with capinos and smooth, not structural. This is the logic, I think, with the capinos, the tiles go exactly to the steps, and for the steps a very important characteristic is the tuberosity, structure in order to avoid falls.

Is yours smooth or structural?

Means that they are unglazed but textured to the touch.
The name of the structural elements of the tile Paradise natural Rosa contains the word "Duro".

Duro is "solid".

And I have another failure. I read about clinker tiles on the forum and rushed to look. It turns out that we sell them in the Damingo chain of stores. I bought a Portuguese (I don't remember the name of the company) brown unglazed, size 30x30 cm, thickness about 15 mm. price - 180 rubles. Joy knew no bounds. The seller told me that they bought such a tile for a mini-bakery. The bread was baked on it very well, it rose perfectly.The other day I open the oven, and the tile burst, I didn't even notice when it happened. But I still bake on it, push it tightly and bake, it's a pity to throw it away, I can't get to the store to buy a new one. In stock there is a slab of basalt, it also bakes bread well, but it heats up for a very long time, since the thickness is 25 mm. By the way, I searched the Internet - there seems to be no harmful effect such as radiation, etc. - no.

Natural Rosa, Natural Brown, Cloud Rosa
size 30 * 30 - smooth, unglazed

Here is the answer # 679 I showed my tile, I have Cloud Rosa, it is rough on the front side, matte, Not textured
I am very pleased with this tile, now I am not looking for another alternative - it suits me. Now my cupcakes have no burnt bottom

Thanks for the detailed answer, I didn't get it this weekend, hopefully next. And the fact that this tile is unglazed - is it somewhere subtracted or determined by eye?

And as for the textured one, then Creamy and I started a dialogue on another occasion. I liked the size of the tile with a kapinos (squiggle) there 30 by 33, that is, it is longer, and for this squiggle, I think it will be easier to pull out unambiguously. But no matter how much I looked at the catalogs of the online stores of this manufacturer, everywhere I saw only structural tiles with capinos. It was written that it is intended for stairs and this texture in order not to fall. But for Cream, this tile with capinos is smooth. I want one like Creamy !!!

[makabusha]

makabusha and what did you say about the length, I already wrote, I don’t need it, but now I’ve read you .. I sometimes have the edge of the chaabata hanging down, if I’m screaming for all my husband's, which is not enough forever :)) I do ... I thought .. that I just need to go and take

And the fact that this tile is unglazed - is it somewhere subtracted or determined by eye?

To me only on you
About the fact that I read this unglazed tile somewhere (but I can't find it now), they confirmed it to me at Epicenter (they said that this tile is the only unglazed tile in their store) and said the same in another store, where I ordered.
In addition, the fact that the tile is unglazed can be seen from its appearance.

Don't be angry with "you", it is always difficult and long to pass.
Thanks for the clarification!!! I smoothed my eyes on the surface of the tile, but I was not completely sure that it was not glazed. The feeling that how I get to the store again .. how to buy and bring home - there will be a divorce. I can't explain the new quirk, given that I rarely bake. But I really want to try it on the tiles.

Well, no, if it's a divorce, then it's definitely not worth buying tiles

Here, I want to show off my Italian booty. A friend presented me with a whole piece of marble. This is a grill stone, on which, as it was painted on the box, among other things, you can bake meat, seafood, vegetables. How we dragged him with us all over Italy - it's better not to remember, he's terribly heavy. But now I am completely satisfied! I baked bread, pizza, pies - everything is great!
It is 30X40 in size, so it takes up the entire oven.

This is the bread that was baked on it:



And here he is, with a stand. On it, a hot stone with food prepared in the oven can be placed directly on the table.

Thank you girls! When her husband dragged her in a suitcase, he said that it was his "tombstone" Nothing, but now he only wraps it like that! I have already placed Schiachatta in another topic, but so that you don't run twice, I'll show you here:

Irina, you’re lucky.
I met such a bandura in an online store and also with a stand. But I remember the price

And I continue to bake on my upside-down stone mold. Here's from the latter:
wheat ordinary in composition, but not ordinary in shape (words of my daughter)

and rustic "invented by me" or from the fact that bulo

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @ the bread is gorgeous!

And with the stone I was really lucky quite by accident. A friend suddenly had two of them, and then we suddenly gathered in Italy. How important it is to be at the right time in the right place!

[Ikra]

Ikra , but you can find out how much this miracle stone weighs? It can be seen that he is very serious, fat.

Weighs a ton !!!! True, I don’t know ... There are no big scales. But the husband knows how to guess something approximately. He says that there are definitely 7 kilograms. Really very heavy! 30Х40, thickness 17 mm.
I didn't measure the temperature on purpose. It took at least 40 minutes from the moment I lit the oven to putting the bread on. I think I should have warmed up. The clay pancake, of course, warmed up faster.

[Ksyusha,]

Ksyusha,Please tell us about your stone and how it differs from what you met in the online store.
I have been walking in circles (mentally) around the stones for a long time, and I have not decided on one ...

Marine, I bake on a ceramic mold from Juterra, with the booty upside down, without glaze. I have a square one. I showed somewhere above, and WIKI showed the same round one. It was she who advised me to buy such a form.

Here my

And today I baked for the first time on a tile. I bought clinker tiles. I baked pizza. I am very pleased with the result. Warmed up the oven and pizza on the stone. There was only one problem - how to transfer it to the stone. I jumped this way and that, and tried to put it on the silicone mat, and so carefully throw it .. well, nothing. Then she took a wooden board (sprinkled it with flour), and slowly shifted it onto it (I still tried to curl up like a donut). And she already threw it off on the stone. It turned out a little kosoboko, but tasty. There is no photo, because the cameraman has not yet returned home.
So there was the problem of transferring the pizza to the stone. It is necessary to adapt some kind of plywood for the shoulder blade.

chaki2005, you had to make pizza on paper and then put it on your board with paper, but it is better to have a shovel. Pizza on paper easily slides off the spade onto the stone. And then you pull the paper onto the shovel when you get the finished one.

Girls, thanks !!! It was only later that I realized that I could bake on paper. I wanted to try it right on the tile. My main mistake is the very large pizza. This portion had to be divided into two and baked. I threw her onto a silicone mat, and she also tried hard to shrink there because of the size. All trembled like a badly frozen jellied meat. Because of the size, it was difficult to throw it over.
My tile is Italian, I really liked it. Later, when the fotik returns, I'll take a picture and show it. For a very long time then I kept warm in the oven. Washed easily. During my manipulations, a couple of pieces of mushrooms flew off and immediately fried tightly on the tile. So just this morning I took it out of the oven and washed it.
On the question of the scapula, a necessary thing. There is one thought. It will work out, I'll write everything and show you. ready to pull out no problem, there is a spatula for this.
I will try to report back in the evening. Malaya asks for pizza again.
I also have a question:
Who has a recipe for a delicious thin pizza crust? To be honest, I don't even know if it should be a yeast-free dough or not. I have a very tasty recipe with yeast (I knead it in HP), but I ate it a couple of times, and they also have a very tasty and thin dough.

P.S. And I have no paper. Need to buy.

Oh, girls, I read you and salivate! I haven't found a tile yet, but there are no more than five thousand hours for a stone from the sites.
Baking on an inverted cast iron pancake pan (ancient-ancient!), also laid out from the basket on paper.
There is no spatula yet, I used a glass board - it slides off well.

Here's what happened.
In the end I got a little distracted and overcooked the bottom a little.
Everyone liked it very much.

P.S. And I have no paper. Need to buy.

In Ukraine, good paper is Freken Bock. She is so white, flies off with a bang. It is in a roll 29 cm wide, and there are in sheets measuring 29 * 42 cm. The sheet can be cut in half - one half for a loaf just right. But if for a round, then the halves are small, and the whole sheet is too big. I have - both in a roll and - in sheets. I cut off the roll for round bread or pizza. On the advice of members of the forum, I only recently bought Freken Bock. Before that, unknowingly, I bought another, I don't remember the name, I threw out the packaging. The paper itself was gray. So, she got so used to the dough that she cut it out with a knife with a piece of bread.

P.S. I don't grease the paper before baking.

Oh, girls, I read you and salivate! I haven't found a tile yet, but there are no more than five thousand nights for a stone from sites.

girls .. and I on one Internet sites found such a pebble for 3700r ... and if small-scale wholesale from 5 pieces is even cheaper .. maybe who needs it? I share .. here
🔗
and how I understood such an Internet store not only in St. Petersburg

I have two stones in the electric oven, standing above and below,
I change the distance between them, depending on what is baked,
for bread it is more wide, and for pizza closer to each other.
It is baked on the bottom stone, almost like in a stone oven ...

Packat, and you bake with or without steam. Why am I asking - I decided to teach my mother how to bake in the oven, and hers - an electric one. I, in mine, gas, when I put the bread on, I spray it on the walls of the oven and on the bread from the spray bottle and quickly close the oven. I don't put water on the bottom of the container, I just spray it. But it won't shock me with electric current during such manipulation, or maybe a short circuit will suddenly happen. What do you say, or maybe someone else will tell you. I know about the glass in the door, I will cover it with a towel so that suddenly something does not fly apart (I don’t cover it in mine, the stove is not so hot, it will fly apart - I’ll throw it out and buy a good one)

[Mona1]

Mona1, I bake without water, I only play with temperature, depending on the recipe ...

But it won't shock me with electric current during such manipulation, or maybe a short circuit will suddenly happen. What do you say, or maybe someone else will tell you. I know about the glass in the door, I will cover it with a towel so that suddenly something does not fly apart (I don’t cover it in mine, the stove is not so hot, it will fly apart - I’ll throw it out and buy a good one)

I also want electro. Yes, only MORA bought her stove only three years ago, it's a pity, and it bakes well.
And about couples look here 🔗, interesting idea.

Who has a delicious thin pizza crust recipe? To be honest, I don't even know if it should be a yeast-free dough or not. I have a very tasty yeast recipe (I knead it in HP), but I ate it a couple of times, and they also have a very tasty and thin dough.

I subscribe to the question. I would like a thin crispy pizza with a slightly lavashy flavor. Help out

I make a dough for thin crispy pizza according to this recipe:
250g flour
dry yeast 1 sachet
140ml warm water
10ml olive oil
a pinch of salt
dessert spoon without top sugar

Pour yeast, salt, sugar into warm water and add olive oil. I knead a soft elastic dough with my hands, so that it does not stick to my hands and leave it on the table under a bowl for an hour or so at room temperature. I roll it out thinly, immediately spread all the filling and into the oven.

I found the recipe on the Internet. Really like.

This recipe was posted by a girl who is seriously interested in cooking, attends master schools in Italy and France. The dough looks like real Italian.

This is very valuable! Because I brought a book of recipes, but its translation does not inspire me very much. And if the girl herself, with her hands, together with the Italians made the dough, then she can be trusted

250g flour
dry yeast 1 sachet

Not much yeast?
I make about the same recipe, but I put 0.5 tsp of yeast. I found this recipe on the Internet, I don't remember exactly where, I liked the proportions, for one baking sheet just right. And then somehow, in my youth, I found a recipe for "real Italian pizza", and there was 600 g of flour, so then I did not know what to do with the dough, mine love thin.

Well, with more dough, there's always something to do.
I roll out the remains of any yeast, thinly-thinly, smear it with olive oil, a little parmesan and oregano (or something else if you wish). Focaccio type. Terribly tasty cakes are obtained. The thinner you roll, the tastier
ALL! Let's not flood anymore ...

: girl_red: Okay, I won't.
And now on the topic. I now also have "a la baking stone", or rather, this is a pallet from Ikea. I really wanted a stone, I have a terrible oven (it burns from below, does not blush from above), and we have already dragged two bricks - it became a little better, but not that. I read you here, I already wanted to fork out for bread grinders, but I figured out how to measure my baking sheet and realized that I didn’t fit in size (no one would cut me), I went to the nearest World of ceramics, I asked “Do you have clinker tiles”, “Yes there is , and what for you? ", I say," For baking. " I began to explain what, and how, anyway, the reaction, then she shows me samples of tiles, and they are some kind of small, narrow and gray, finally not like yours. Now I already, "and from what they", answers "porcelain stoneware". In short, I left there, feeling my back, How they look at me and. I thought, I thought, and decided that nothing but a pallet from Ikea suits me, I went and bought it, washed it, he got a tunic into a tunic in my baking sheet. Pies from Chuchelka were the first to pass the tests, before they were burnt on the bottom and blanched on top, then I cut off the crust with a knife. The pallet turned out to be super-rosy as it should, when I pulled out, looked at the bottom, not burnt. Beauty, I was so pleased! Then she baked bread, it also turned out well, it does not burn. But today I decided to bake my own pizza, before it was torment too. But the pizza surprised me, everything was baked well, even as if the edges (sides) were browned, which had not happened before, and when I put it on a plate and cut it, the bottom turned out to be completely pale and soft. Earlier, you overexpose and it turned out to be a crunchy crouton, but on a stone (pallet): pardon: somehow an unusually dietary option.
Tell me, experienced, how to properly bake pizza on stone

And now on the topic. I now also have "a la baking stone", or rather, this is a pallet from Ikea.

This or something else?

[marinastom]

The pizza bakes quickly and the pan is thick. I didn't have time to turn red. Hold it for longer next time. If the top will be too brown, cover with foil.

marinastom , type the IKEA catalog in Yandex, and there in the search - a pallet for flowers. Something costs about 200 rubles. I bought one in Ashan.
Great thing and very cheap.

[marinastom]

marinastom , type the IKEA catalog in Yandex, and there in the search - a pallet for flowers. Something costs about 200 rubles. I bought one in Ashan.
Great thing and very cheap.

Yes, I licked this picture from the IKEA website. It now costs 149 rubles. Is the diameter enough? You have to use it upside down, right?

My Ashanovsky has a diameter of 31 cm, I have enough for bread, ciabatta, loaf.
The baguette is long, of course it does not fit. I just bake rolls on a baking sheet.
I do not turn it over, I bake it as it is in this bowl.
For such a price - definitely take! It does not take up space in the kitchen, it is in my oven. The view through the glass does not spoil.

Vasilika,
Did you put pizza on a heated tray?

[Rita]

Oh, I left here, but I have so many questions: girl_red: Girls, a pallet like this, cost about 300 rubles, I don't remember exactly, I bought it in September. The diameter is 34 on the upper side, and the useful (internal) 27-28, if you turn it over, the base is a little larger, I don't remember, now I can't find a centimeter, I can't measure it.
Rita, to me on "you", yes, of course she warmed up, but maybe it takes even longer, next time I'll try longer and unsubscribe (and next time is not far off, holidays, children are at home)
Thanks everyone!

Pizza is placed only on a hot stone.
IKEA sells such trays, very slippery, from which pizza flies on a stone like a butterfly ...
Of course, you can buy a shovel, but it's more expensive to wake up ...