Stone (plate) for baking bread

Girls (and boys), someone can tell me how to properly use a cast iron duck to bake bread. Now I read about Chuchelkin's bread on a long dough, that's how they baked there in a rooster-goose. I have it too! Only it is enameled, will it go like this? Can I just reheat it on the wire rack or on my pallet? Put the dough on paper too? And how then, the paper will crumple after all?
Anyone !!! Enlighten!

Described here.

I made bread again according to this recipe.
This time she rolled in a new form for proofing bread, and baked in a roaster.
Although the principle of baking in "gastronorm containers" is known to many, I will tell you how I did it, suddenly it will come in handy for someone.

25 minutes before baking, she warmed up the oven to 230 degrees along with the pan.
She turned the spaced bread out of the mold onto a sheet of baking paper, made cuts, transferred it directly onto the paper into a heated duck. She baked for 25 minutes with the lid closed, then reduced the temperature to 180, removed the lid and baked for another 10 minutes.

It also turned out tasty and aromatic, the crust is not thick, the crumb is tender, so you can bake in this way.
Here's what bread came out (at home it was called "just some kind of ninja"):

Yes, there are many topics. Zest, it seems, also wrote somewhere that he bakes bread in the wok.

Marina, I do this - a cauldron, a duckling or something else, I grease it with a small paint brush. butter and put the already formed dough there, it fits there, increases by 2-3 times, I heat the oven to the desired pace. and puff some water on the dough, close the lid and put it in the mountains. oven, after 15 min. I remove the lid and reduce the temperature in the oven to the desired one (usually up to 190 *) and bake until tender

[Marina]

Can I just reheat it on the wire rack or on my pallet?

Marina, On the wire rack, otherwise there is a chance the pallet will crack.

Put the dough on paper too? And how then, the paper will crumple after all?

You can immediately dump it into a cast iron, but on paper it is more convenient and the dough is less injured. And don't worry about the paper, the bread inside will puff up and the paper will not be a hindrance.

Only it is enameled, will it go like this?

Generally better without enamel. When I baked in such, the bottom was absolutely not baked, I had to bake the last 10 minutes without a form, just on a wire rack.

Generally better without enamel. When I baked in such, the bottom was absolutely not baked, I had to bake the last 10 minutes without a form, just on a wire rack.

Well, and I rolled my lip, I think tomorrow I'll try! I wanted to bake with a lid ...

I wanted to bake with a lid ...

So can you fit the lid to another place ?? By the way, I saw a version of the lid - a large inverted flower pot. That is, put the workpiece on your stone and cover it with a pot.

So can you fit the lid to another place ?? By the way, I saw a version of the lid - a large inverted flower pot. That is, put the workpiece on your stone and cover it with a pot.

Yes, I have this stupid grill on top! So much wasted space. You still need to think.
I remembered! I also have a 4-liter cast iron pan. Although it is written that it is covered with special enamel, it began to rust in places - China! I'll try it.

And my husband sawed my clinker tiles (Paradise Keramika, Poland) so as to cover the entire grating (well, of course, taking into account the gap around). So now I have such a ceramic grate or a large baking stone
The only thing is that when sawing, the top of the tile is slightly chipped - but it's hard to say from what exactly - either the diamond wheel is not very good (although they bought a special one for ceramic tiles), or the structure of the tile itself is so Yes, still, the tile is rather crumbly for a break. But everything worked out, the husband grinded the cuts and now everything

Did you leave the gaps on the sides for air?

but what about zhezh, I left 2 cm on the sides, probably more at the back - I didn't measure it out

[Omela]

Everyone, everyone, everyone, thank you very much, and especially low bow Omela!
Here is my saucepan and my bread. All with a bang! It just smelled. But these are trifles.

🔗

Oh, finally that day and hour has come! ..
I am now also with a stone. Here he is.

And here is the bread before removing it from the pebble. Baking "under the lid" - turned over her pan. A little soiled a pebble.

Made not just in Russia, but in the neighboring area from local clay! Let's support a domestic manufacturer!
The master did this work for the first time, there is a small Iyanchik - he moved a little stone along the plane. But this did not affect consumer qualities.
Thanks to everyone: for ideas, advice, help. And, simply, for participating!

I bought a bread basket. The drip tray can be used as a baking stone. And they just sell flat plates separately. Plump enough.

As life develops, only, it seems, has solved one problem, so, once, and it gives birth to another. I acquired an assortment of stones, now I started to puzzle over what I should adapt as a lid. I tried to turn my cast-iron pot over, but it is too uncomfortable and heavy. And besides, I warmed it up together with the stone and, it seems, the bread inside was hot. Or should it be?

Marina, it won't be hot. : nea: When you put bread in the iron pot, the temperature of the oven must be reduced by 30C. And the cast iron will keep the heat. If the space in the oven allows, then a suitable size ceramic pot can be adapted.

For the purity of the experiment, you should bake bread of the same weight and from the same dough, both under a rooster and under a stainless bowl. Experience will immediately give the answer, which is better for bread and, possibly, which is more convenient for the hostess.

[Creamy]

ABOUT, Creamyhow are you! I was remembering your pancake maker. Is it possible to remind the photo, for some reason I did not find it.

[Omela]

And my pancake maker "Spikelets", like Omela... I recently used it for its intended purpose. I warmed it up well in the oven and then put pancake after pancake from the pan into it. The pancakes were so hot for 3 hours that they burned their hands. It turns out there are not only cold accumulators, but also heat accumulators.

My girls were tortured by our oven - everything burned unpredictably. this stone -

Let them try. I will unsubscribe about my impressions. All sizes and prices correspond to those stated.

Thanks to lessia for the link. Yesterday I paid - today I received it by "New mail". All with NG

Now I, almost like a real baker, bake on stone! Such a pleasure, I tell you! On a baking sheet, I also did well, but on a stone it is more aesthetically pleasing.
Here is my stone from the Peki store itself and the 1st bread on this stone.

[MariS, Marina]

MariS, Marina, now visited the Peki store page myself, but they do not have such a stone. Tell me what size and price this stone is. Did you buy in the store itself or through the website?

[Girls, dear!]

Girls, dear! Thank you for your kind words and congratulations! The joy of purchasing has doubled!

The stone is heavy, so I don't take it out of the oven very often. I bake bread 3 times a week, I also make other pastries on it. Its shape is rectangular with beveled edges - so it seems to be oval in the photo.
Link Crochet already gave, thanks!

Now I still need a lot after reading about your devices ... Just like an old woman by the blue sea - all the time I want something!

[MariS]

MariS you correctly noticed, like an old woman by the blue sea, all the time you want something. Yesterday I baked bread by the morning in xp, and at lunchtime even my husband noticed what a big difference between bread with a pebble and a pebble maker You bought excellent pebbles, a handsome bread

Lena, Thank you!
Our devices, of course, are not cheap and we used to do just fine without them. But...what a big difference between life with that bread from the store and our fragrant, healthy! And the very feeling that you are just doing magic in the kitchen for the good of the family! It seems to me that the family just becomes happier when together they enjoy new acquisitions and ... the smells of baked goods, homemade bread !!!
We are still the keepers of the hearth, and our hearth (oven, HP, MV, etc.) must also be improved with new devices (stone, shovel, baking dishes, etc.) !!!
Good luck, girls, and happiness in the new year !!!

[Crochet]

Crochet... thanks for the link, already looked.
And I found what kind of pebble, what do you say, who has it. 🔗

What about the Not Mailable footnote. Should I go to the capital for him?

What about the Not Mailable footnote. Should I go to the capital for him?

Look at the delivery, there are cities and addresses where you can buy. There are 10 addresses in Rostov-on-Don. But I saw it only today. I am interested in the quality of the stone or they are all the same.
I tried to bake bread in ceramic molds, but it turned out so delicious that their bread makers no longer want to eat bread.

Hello. Please tell me, I bought a clinker tile, oiled it, baked it in the oven, there was a slight, but not an unpleasant smell. I cooled it down, put it now for the second time. I am wondering, after 4 times of applying oil to the tile, can it then be washed from the oil deposit and then used? And what if the smell remains on heating (with bread) anyway?

Yana, why did you grease the tiles with oil and heat them up?

Well, I first read all 88 pages (mastered))), and somewhere in the beginning there were such recommendations for preprocessing. Wasn't it necessary?
Here, I found on page 3 from Lissa "You can make a baking stone yourself. Take a clay tile or a clay tray for flowers (preferably a rough one), I took a discounted one in the garden department. Spread sunflower oil with a brush (without enthusiasm) and put it in the oven. Temperature 200 degrees. Time 25-30 minutes. This should be done 3-4 times. After the first two times it all smokes, all excess comes out. Put the dough on an inverted tray. Before laying the dough, you need to warm it up in the oven for 20 minutes. no need to lubricate. " here, how would ...

Well, I first read all 88 pages (mastered))), and somewhere in the beginning there were such recommendations for preprocessing. Wasn't it necessary?

And the point is, I didn't do anything like that. I just washed the tiles well, put them on the wire rack and that's it.Before baking bread, you turn on the oven in advance, heat it to the desired temperature along with the tiles

I didn't do that. Neither pallet nor tiles. I just washed it with water and calcined it for a maximum of 15 minutes.

You will wash it from the oil and bake it again for 15-20 minutes. And use your health!

What cannot be done is to put a cast-iron casserole. It gets very hot and the stone can crack.

Also, do not use any chemicals when cleaning the tiles.

Yana, why did you grease the tiles with oil and heat them up?

and I have such a question
the tile does not need such processing, I also have clinker tiles and I didn’t do anything to it, I just wiped it and after drying, I fried it in the oven once

I ruined my tile ...: girl_cray: Of course, maybe it should have been, but after 2 treatments of the surface with oil, it became sticky. I tried to wash it with hot water, then with Fairy, but it sticks anyway ... So I have to buy a new tile and do nothing like that with it. And for this I will try to find another grate and install it on the uppermost shelf of the oven ... It will be warm from all sides ... probably

Spread the bread on baking paper.

Yes, and, as if not on the stone itself, the stove was going, but I'm afraid that the parchment will stick to the tiles ... Never mind, I'll hit the road and buy another one.Is it still worth laying out more tiles on top? I read that many girls do this. Also, can a silicone mat be used instead of parchment? Or is paper more reliable? Paper, either little things in life, or freken bok (ordinary).

It is possible and on the rug. If there is a technical possibility, then you can put the tiles up.

[for 19 rubles]

Girls, already registered for the joys))

Today in IKEA Belaya Dacha (Moscow), I bought a pallet for 19 rubles (0.48 - euro, 0.61 - dollar, 4.98 - Ukrainian hryvnia, 5309.6 Belarusian rubles)
The pallets are in the section of discounted goods, most of them with cracks, there are beaten copies, but there are whole ones!
Pallet diameter 34 cm, weight 1800g. bottom thickness about 15mm.

🔗

🔗

We have about 10 boxes of 8 or 10 pallets. I think tomorrow or the day after tomorrow there will still be an opportunity to choose.

Mistletoe, thanks! She hasn't grown to a baker yet, while focacce and pizza cook))
But for a very long time I have been reading bakery forums and blogs - trying on!
I have wanted a stone for a long time - I have an electric oven without a thermostat - it cooks up to 260 degrees, I bake all the muffins and pies in "manual mode" turning the oven on and off according to the thermometer - still that joy ... I'm afraid to spoil the bread in it. When it happens to buy a new stove, I will definitely bake bread.

... after 2 treatments of the surface with oil, it became sticky. I tried to wash with hot water, then with Fairy, but it sticks anyway ...

Dampen a rag with regular vinegar and scrub it down. Vinegar always helps me out from stuck oil and also from the glue that remains from the price tags.

Girls, already registered for the joys))

Well done for registering! And the pallet is cool and big! It is clear that it is clay, such is the suitable color of the Metlakh tiles, which everyone was looking for. And very good thickness - 1.5 cm, will keep warm very well. I think that if you bake bread or pizza, then you can turn the pallet over and bake on it so that the sides do not interfere with spreading the dough on it and then removing the bread or pizza.

I will try the oven on both sides, with a silicone mat available, so taking it off and laying it out shouldn't be a problem!

On a silicone mat, there may be a pale bottom.
Try it, if it is pale, then you can on paper.

Firstly, there are "ribs" - ring-shaped protrusions, and secondly, I have little height in the oven because of the gas grill from above.

It seems to me that if you transfer it on paper, then the protrusions will not really interfere.
And in height, you can lower it below.

I bought two Teflon rugs according to the stock, cut them to the size of my pallet stone with a small allowance. I distribute the dough right on this mug, then I put everything on a wooden board (I specifically looked for the size of the circle), and I also drag it by the edge onto the stone. While the first pizza is baking, I prepare the second.

Tovarischi, tell me. All the way hands to pizza on a stone will not reach. A hottsa. Now, if we usually make pizza, then we stretch the dough on a greased baking sheet and put it in the oven. And if you do without a baking sheet, and bake right on a stone (well, or on paper), then what, straight on paper to stretch the dough? She will doubt the process and will probably stick. Or there are such pizza nets. Maybe you need to buy one. And there are trays with holes, maybe this one is better. I would like the dough to be closer to the stone. I read somewhere, they dusted the dostochka with flour and then they laid out the pizza right on the stone without everything from it. This, of course, is ideal, but I'm afraid you have to pour too much flour, and stretch it over it, or what? It will stick all over the dough with a cake and then it will burn. In general, it seems simple, and the engineer herself is by training, but technically this process is on stone I cannot imagine.

Tanya, I roll out the pizza on parchment, but with the help of a baking sheet I throw it off and I don’t sprinkle it on the stone, it turns out fine

I bought two Teflon rugs according to the stock, cut them to the size of my pallet stone with a small allowance.I distribute the dough right on this mug, then I put everything on a wooden board (I specifically looked for the size of the circle), and I also drag it by the edge onto the stone. While the first pizza is baking, I prepare the second.

And the bottom does not work white, as with silicone?

Are you rolling or stretching? And then the parchment doesn't stick at all? I have Freken Bock, it seems to be good, it finally doesn’t stick to the bread, but we just put the bread, and then we have to press down when stretching and rolling.

I had it like this: once they gnawed a pizza with paper (I really wanted to eat, the paper was torn off somewhere, it was spat out somewhere in the process of chewing)))), and all because initially a piece of dough was rolled out right on paper. But the paper itself was some kind of noname, brown, and many other things stuck to it.
now I use a white Frenk side, first I roll out or stretch the dough on the rug, and then I just roll it out on paper, mainly along the edges. Does not stick. Maybe on paper Freken Bok can be rolled out immediately, then I'm already afraid)))) Tasty pizza with paper.)

Here's an option for pizza ...

[Why you should use a Pizza stone]

Sperla)))

Why you should use a Pizza stone
Use your pizza stone and your food will gain the exceptional brittleness that was previously the privilege of a brick oven, along with natural taste and aroma. And all this without the risk of burning!
How it works
Millions of microscopic pores absorb moisture from the dough, release it evenly and keep the heat in the oven. This makes it easy to achieve a crispy pizza.


How to use a stone for Pizza correctly.
During use, the pizza stone darkens and thus improves the baking properties.
You can use pizza stone to make pizza, bread, biscuits, tortillas, croissants, baguettes, meat, fish, and more. Use the folded side for frozen food, the smooth side for fresh food.

Place the pizza stone in the middle of the oven.
Place baking paper on top of the stone.
The pizza stone can be used on gas hobs, ovens or grills.
Do not use any oils or fats for cooking on stone.
If frying meat or fish, wrap them in aluminum foil. This is necessary to trap fat and juice.


Preheat the oven and pizza stone, and then place the food on the stone. For pizza, set the oven temperature to medium!
How to take care of your Pizza stone
Handle the pizza stone with care.
Only wash the pizza stone with water, do not use any cleaning agents.
Use a scraper or brush to remove food residues.

Place baking paper between the food you are preparing and the pizza stone to make cleaning easier and easier to remove.

And I bake a thin pizza right on the stone. In order for it to slide easily, I first stretch the dough on the table, then rub it thoroughly with flour, turn it over on a spatula and spread the filling. The cake is extremely crispy and takes just 4-5 minutes to cook. After the end of baking, I wipe the cooled stone with a slightly damp cloth to clean it from flour residues.

Tanya, the man is lying! Look at a large photo of my step side view on page 70 of this topic post # 1393 dated September 29, 2012 17h. 32 minutes It is clearly seen there that the blank is solid.

That I also thought so, because they seem to be revealing the steps with such slabs, and at this point everyone steps with their feet, it is unlikely that there will be glued, otherwise it will fall apart right away. I just wanted to see it live to be sure, but it was only in the catalog. So many times I have been faced with the incompetence of sellers on various occasions. By the way, today was a discovery for me. One of the sellers even knows the words METLAKH or TERRACOTA tiles. Others all: And what is it? And last year I went there, nobody knew.

Girls and boys, hello everyone, something has been quiet for a long time. Please guide me on the right path. I bought a detachable form, I'm going to bake a biscuit for a cake in the oven now. Can this mold be placed directly on my stone the way I bake bread? It seems to me that the bump of the dough, which I observe when baking bread, is not at all desirable for baking an even biscuit. Probably, you need to put the form on a baking sheet and put it on the middle level in the oven above the stone. And the stone stands on the grate at the lower level. As you wish?

Tanya, I preheat the oven and put it directly on the stone, the biscuit turns out to be excellent: girl_wink: Somewhere in Temko I even wrote about this and showed the biscuit Found on page 53 post 1054