Stone (plate) for baking bread

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

Thank you Lenochka! I’ll do it the next time, this one three minutes ago I put it on the middle level, I came, and then you answered. We missed each other a bit. I baked a cheesecake a couple of days ago on an average in a water bath, it came out very cool. And this is still the merit of the stone. It would have burned out for sure. I hope the biscuit comes out too. I, in general, while the biscuits in the multi baked, and even those on the fingers can be counted. So even if something doesn’t work out, it will be difficult to understand whether it’s in the oven or in my crooked handles.

Girls, I turned off the oven, and now he has to stand there in the off with the door open? Or right now, take it out and let it stand on the table in the form until it cools?

Girls, I turned off the oven, and now he has to stand there in the off with the door open? Or just take it out right now and let it stand on the table in the form until it cools?

No, take out, take off the ring. And try to move the biscuit with the parchment to the wire rack

For those with a stone bosom in the oven, it is very convenient to use such a grid, put it on it and immediately into the oven on a heated stone ...

[kisuri]

Look at what Ira kisuri I grabbed myself a piece of clay for baking bread. Such a one - a stone from all sides turned out. Only an exclusive thing, from local potters, and the locals are in Israel, so you can take a look:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16633.0

Tanyusha, I think you can order from us too .. when I was at the bottom of Kiev at Andreevsky, there was a potter, he said that he makes to order .. any form .. but I did not have time to take the data .. it started pouring down .. had to quickly to hide .. but I understood that he happens to be at the fairs in Pirogovo.

That, I think, you can find such craftsmen everywhere. Otherwise, I’m ashamed to admit, but having been born and living in Donetsk all my life, already quite a long one, not only in Pirogovo at the fair, I have never been to Kiev until now. As a student, I went, back in the USSR to Karelia, Belarus, Leningrad then, to Abkhazia, and to Moscow a couple of times. In general, now it is abroad.
But let's get back to this clay stuff, because my oven simply won't hold such a miracle in height, the handle is still sticking out. I have a gas grill on top in my oven, I don't use it, but hangs just in case. I wanted to ask the gasman to take it off. And the husband - not in any. And the masters called him to take off the gas control from the oven in my stove, otherwise he would torture me completely, hold the button for a minute, then let it go - everything went out. and light the bottom more until it cools down. And now - beauty. Turned the handle - it is on. The stone warmed up in 15 minutes and even bread, even pies.

Thanks everyone for the answers. Yesterday I baked bread in a cast-iron pan, it turned out great, and even without a lid. Huge tall handsome man.

Wow!
Great! Handsome!
And with a lid, it will probably be even better! Try it!

But I want to ask: did anyone bake bread on glass, well, like on an inverted glass baking dish. Glass is melted quartz sand. Glows cool. I just want to help my friend with baking in the oven, but she has no stone, no ceramics, no clinker tiles. There is a cast-iron frying pan, but it will stink, it’s a hundred years old at lunchtime. So I thought, maybe on the glass? Someone baked?

You can try only on heat-resistant. I have glass pans for the oven.I'm going to bake tomorrow, I can try it especially for you. In the evening I will report back with a photo if I get some bread.

But I want to ask: did anyone bake bread on glass, well, like on an inverted glass baking dish. Glass is melted quartz sand. Glows cool. I just want to help my friend with baking in the oven, but she has no stone, no ceramics, no clinker tiles. There is a cast-iron frying pan, but it will stink, it’s a hundred years old at lunchtime. So I thought, maybe on the glass? Someone baked?

Tan, I didn’t bake on glass, but in Simax utyatnitsa, excellent bread turned out

Tan, I didn’t bake on glass, but in Simax utyatnitsa, excellent bread turned out

Flax, is Simax also glass? Are you burning inside? How did you throw off the blade (board) inside? Or turned it over, or put it in a cold place and put it in the oven, and then turned it on? Phew, a lot of questions!

Flax, is Simax also glass? Are you burning inside? How did you throw off the blade (board) inside? Or turned it over, or put it in a cold place and put it in the oven, and then turned it on? Phew, a lot of questions!

Simax is a heat-resistant glass, greased with oil and put the dough piece to fit in a mold (goose pan). Then, when the dough is ready for baking, put the form on a baking sheet or wire rack and bake in a preheated oven.
These are the forms we are talking about, the company is really different, I recently acquired this, at a very good price, and even with lids

I would not risk putting the dough piece in a preheated pan, but the raised bread can be baked right in the form. I did it like that.

Are we talking about a preheated saucepan

First, try to bake bread in it without turning it over, maybe you will like the result, and only then on an inverted

No, Well, you need to strain it like you do in the cold, and then turn on the oven and heat it along with the bread. I baked this way, but when I put the dough in a hot oven, I like the bread better, I still generously pour water from the spray bottle on top.
And if you do not turn it over and heat it, so that the bread, as I am used to, is put in a hot oven, then the sides will interfere with the board, when the bread comes off it, then he will have to, as it were, jump from the height of the sides.
Here I am on my stone when I spread the dough, then the dough with its distant end lies directly on the stone, I slightly back and forth over the stone with the dough a couple of times and the bread smoothly floats on the parchment onto the stone without a step, the dough does not worry too much.

Tanya, you didn’t understand me, probably Even when I bake bread in a heat-resistant glass pan, the oven heats up to the required temperature before baking, I just take out the grate from the oven so that it does not heat up, and then I put it together with the form into the hot oven. let's experiment and tell us what happens.

but do not scold me .. I melt in a glass, and then I put it on a stone-tile (heated, I don’t take it out at all) with parchment underneath .. a glass saucepan, I have it since Soviet times .. I know that it is not desirable to do this ..

Well done: girl_claping: I adapted to the hot oven, but put it on a cold wire rack, and you put it on a hot stone and keep silent

I slip the bag .. and you can't do that ..
yes, and the form from Soviet times inherited ... now, what are they

Custard Bread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139255.0

this one goes well in it and then flies out of it .. turned it over .. and

I slip the bag .. and you can't do that ..

Why nizya? Will it light up or what? I always throw bread on a stone on parchment. Sometimes, if the tip of a piece of paper protrudes beyond the stone, then it is then black, charred, like when I take out the bread, but it never happened so that the parchment burned. It's covered with some kind of impregnation, maybe it doesn't burn?

As I understand it, Lika, putting parchment under the form of the type, is reinsured. On the recommendation of the manufacturer, heat-resistant glass forms should be put in a cold oven

I remind you of the solution for a preheated oven ...

Pakatik, we don't have such nets.

I don't remember, but the girls wrote

Here she is in Russia, found 87 rubles
🔗

I bake in aluminum pans, after having greased it with a talker from Luda. Nothing sticks.Do I need to lubricate the stone with something? or does the dough not stick to it?
and I understand that if you cover the dough with a frying pan on it, it will come out with steam, so can you?

In no case should the stone be smeared with anything! You will ruin it.
Nothing sticks to the stone. Didn't try to cover. Try it, tell me later. It should work.

[rigging15]

Thank you.
In general, I have been baking not long ago for 4 months, and all the time with a lid. More precisely, I cover with two identical pans. My ridge has never burst like everyone else (the slots do not blur anything and that's it)
In a week I will go to the field there, I saw someone dug an illegal quarry and picking a piece. I'll pick up something, or I'll pick it out evenly and not thick. I'll try to bake, otherwise it constantly burns in the oven from the bottom.
This and the last detuning should already be on the stone, so what would not be shifted and not crumpled before baking?
What, and you don't need to sprinkle it with flour?

rigging15, you will walk through the temko to have an idea of ​​how to bake with a stone: girl_wink: And in short, the stone is installed in the oven on the wire rack, warmed up together with the oven. And only then the bread prepared for baking is placed on it and the allotted time is baked

In a week I will go to the field there, I saw someone dug an illegal quarry and picking a piece. I'll pick up something, or I'll pick it out evenly and not thick. I'll try to bake, otherwise it constantly burns in the oven from the bottom.
This and the last detuning should already be on the stone, so what would not be shifted and not crumpled before baking?
What, and you don't need to sprinkle it with flour?

You are more careful with quarry stones. What kind of breed is there? If it is of crystalline origin, such as granite, then it is impossible, because radiation can emit radiation, sedimentary rocks do not seem to do this, but it would not hurt to measure the background, and besides radiation, I’m not sure that under the influence of temperature something will not start to be released harmful. The most familiar and safe is clay that has been kilned at 1000 degrees or higher. But in a career it is only in its original form. So think, it's risky to take any stone.

This and the last detuning should already be on the stone, so what would not be shifted and not crumpled before baking?
What, and you don't need to sprinkle it with flour?

I have my first proofing in HP, and the second in a proofing basket (you can simply on baking paper on a board in a kitchen with a warmer place, but not in the oven. dough (on parchment, it slides straight off the board onto the HEATED stone. I bake like that.
But many girls partake a second time in the oven with the oven light on, and only then turn on the oven and bake. But I still wouldn't put it right on a stone, put it on parchment, and then - a stone. And buy good paper, in Ukraine it's Freken Bock, in Russia - I don't know, I'm not a Russian. And then you will cut out the bad with a knife.

I lay down on a stone, slightly dusty with flour.

And I grease the dough with an egg, it sometimes flows onto the stone, it happens to me even with tracing paper that it hits the stone, and then these spots are not washed off at all, With chemistry, the bottom of the clay, and rubbed it with a brush, but it's like a dead poultice ... in general, Vidocq is not hefty presentable. And without tracing paper, so finally the horror would be quiet. Or maybe I'm such a pig.

I made a baguette holder out of cardboard from women's stockings for two baguettes and wrapped it in chocolate foil. Before baking, he smeared with Lyudina's chatterbox. Nothing sticks.
Maybe try a stone through foil. Although the foil is metal and is hot

I made a baguette holder out of cardboard from women's stockings for two baguettes and wrapped it in chocolate foil. Before baking, he smeared with Lyudina's chatterbox. Nothing sticks.
Maybe try a stone through foil. Although the foil is metal and is hot

Here I did without women's stockings. Form for small loaves / baguettes - we do it ourselves!

Sandstone stone

Sandstones don't seem to give a light, only it's a very heavy stone. Read the instructions for the stove, how much weight is permissible to put on the wire rack or baking sheet in it. In mine, for example, on a wire rack, if - then no more than 7 kg along with the dish being prepared.

My oven is not in danger. old Soviet, if the grill doesn't like it.
It can always be replaced.
Yesterday I specially studied the device of stoves and ovens at Epicenter.
And I came to the conclusion that nothing fundamental in this technique has happened over the years (well, except for the design). So there is no point in changing. An electric oven is a luxury in terms of paying for electricity.
And in gas, there is still no temperature control.

I dare disagree with you, is it really possible to say that nothing has fundamentally changed, it has also changed how Gas ovens have new functions and one of them is a temperature regime, you can read about the rest. And electric ovens are now generally a song, it is a pleasure to bake and cook in them, there are so many different functions. And they do not draw a lot of electricity, this has already been written on the forum more than once. Another thing is that you need good wiring not only in the apartment but also in the entrance

.... And they do not draw a lot of electricity, ...... good wiring is needed not only in the apartment but also in the entrance

: If you need a good one, it means a thick wire, which means it eats a lot.
The electro yes has a thermo sensor. But I do not consider electro at all due to the fact that they wind a lot!
Only gas, and in gas nothing but glamorous handles have not been invented.

They do not shake anything, if you approach the question reasonably. I have an electric oven with AA electricity consumption. while LED bulbs are everywhere. + gas stove. e-va is spent 260-280 sq. with an electric kettle. everyday baking not only bread, I have a large family.

Yes, that's not the point, in Moscow the electricity is ogogo 4.50 rubles. and modern ovens are almost all energy-efficient ...

I also have a Siemens oven, AA, fancy, even with two modes of baking bread! ... but its power is 3.6 kW. and if the oven is often ... then it is very sensitive, if only at night, when the cost of 1 kW. 1-56 (in the afternoon 4-60) ... but it will be expensive

Tanyush. I bought it only in August, the electricity bill came to 240 kW, while I tested it every day and the meter is one-rate, they wanted to change it, so they said that in the fall everyone will be replaced with 3-rate centrolized.

Lenochka and rigging15, thanks for the link and tip to Epicenter. I naively believed that objects intended for direct contact with food (bread, pizza, pies, after all, can be baked right on the stone), are made from more refined raw materials, that without harmful additives that could emit anything harmful when heated ... And for construction, many synthetic and other additives are now used that increase strength at the expense of environmental friendliness. Perhaps, in this case, it is not so.
rigging15, it is wonderful and respectable that you are so dexterous with tools that you can turn a shapeless block into a useful item. Alas, not all men are like that. My husband is good at everything, but he doesn't like tinkering (or doesn't know how). And a simple brick, alas, will not suit me - I have a 28L tabletop oven and every centimeter of usable height counts.

[Vita_K]

Vita_KClinker tiles are made from natural raw materials, so we adapted them as a stone for baking. Since natural stones are on sale very much, they even bite

it is if they are in the jewelry and on Khreshchatyk. And then I see UAH 12 per square meter 🔗 This is if you want it for the money
And any thickness and all natural

I have tried a lot of Ukrainian sandstones for baking bread: none came up: either exfoliate or split after the second or third baking.

Therefore, I do not advise taking. But maybe you're lucky.

Girls, to each his own. Let him try his sandstone and get his own invaluable experience. It costs a lot. Take a sample, shape it despite the natural craquelure of the stone. And as an apotheosis to present the final photo of a swollen shoe - a ciabatta on your sandstone. It is curious to look at the field test results.

....... the second one is in a proofing basket (you can just use baking paper on a board in a kitchen with a warmer place, but not in the oven. And when it’s settled, I heat the oven full of stone and then slide the dough piece ( she slides off the board on the parchment and onto the HEATED stone.
But many girls partake a second time in the oven with the oven light on, and only then turn on the oven and bake. But I wouldn't put it right on a stone, put it on parchment, and then - a stone. And buy good paper, in Ukraine it's Freken Bock, in Russia - I don't know, I'm not a Russian. And then you will cut out the bad with a knife.

today I carved a stone, warmed it up in the oven.
It's hard to get used to putting the dough on him after proofing ... now I've kneaded the proofing into three loaves in the refrigerator, and then warm for a couple of hours before baking.
I used to do it in a greased frying pan, but now I don't know. Plus that no oil is used for lubrication, and uniform heating.
Here at 4:15 minutes you can see how they bake in the oven with a stone and steam (though the oven is electric in my opinion.)

from what to make such a spatula? ...
And all the same it is not clear how and on what they stand so as not to stick.

Well, I kneaded three loaves. It turned out badly, but I'm spreading it for those who think that I'm talking nonsense.
all three were baked on this stone
I just forgot that there is little gas in the system during the day and it is not possible to warm up the oven. On one I nicknamed it completely went out.
Here is a photo of the stone, this is the most ordinary sandstone that I cut out yesterday (I thought to do less, but in a hurry and without taking the size of the lattice I cut out this one.
And I was stupid to get all three out of the refrigerator. because due to the lack of temperature from the stove I waited for a long time and the dough naturally stopped
And besides, all three batches were different. In each batch, I added a larger amount of peeled wheat than in the previous one. (I ground the grain myself into flour, and along with the husk)
I baked the first one by covering it with a frying pan. Unsuccessfully, the dough on a hot stone immediately jerked, and the pan was raised. I had to remove it somewhere in the tenth minute from the beginning of baking.
On another loaf, I put a tray underneath and poured the pebbles that I had for the aquarium. But by filling in the water, I cooled the stove and could no longer raise the temperature.
Well, be that as it may, the bread is sintered and the stone stands still (some here hinted to me at some kind of experience ..)))
So I put the dough for the final proofing after the refrigerator on the board (I was going to make potter's wheel pulleys out of them), but they also worked for bread.





here is the stone itself. Which is given here some kind of magical properties thickness 15mm 350x280mm

I repeat, I wanted to cut something like 26x26cm, but cut out more. Almost the entire lattice.

well, here's the first bread


well, of course not for an exhibition, but the main goal has been achieved. The bottom does not burn!


This is the first time I got baked goods with an unburned bottom.

While I finished the last one, they ate the first half.


A steam oven on a stone, you just need to pick up a large container for covering. This is not to mess with the pebbles and the bottom pallet
Moreover, it is not safe! Open steam, and it's not good for the stove itself.
For those who want a stone cheaply or for nothing and who care about the quality of baking, I already said you can buy from builders or find it.
It is not necessary to cut it out if it is not possible. Its appearance will not affect the quality of your bread in any way.
And for those who value the firm and prestige. There are jewelry departments, boutiques there you can order any.
Good luck.

I described it to you, about baking paper, only good, it just flies off the finished bread, but on it the dough piece slides straight onto the stone. And nothing smudges or sticks.I put the bread on this paper on a regular cutting board, I do not dust it, I just bring it to the stone, rest the board with the far end on the far end of the stone and pull my hand slightly towards me. And all business. I also wanted a shovel before, but right now I think: why? Keep it somewhere, it costs money, and everything is fine with me. You have not written what country you are from. If Ukraine, then buy Freken Bok, if Russia or another country is some, then the girls will tell you which paper is good.
But this is how I bake wheat bread. I bake and ferment rye in special GOST aluminum forms - with a brick. Here I just put such a form on a hot stone with a distant dough.

And the most excellent stone came out, congratulations on the first successful unburnt Bread!

I found a photo of a loaf on my stone and now it is already on the grill and black molded

..... And the most excellent stone came out, congratulations on the first successful not burnt Bread!

Thank you, Tanya!
I tried at night put the dough on paper and in the refrigerator. But he did not dare to tear it off on a stone. (I was afraid to stick)
It's all on peeled flour (home-made from grain. Yesterday, while the leaven was coming up, I wound it with a pound). For some reason I stopped liking premium wheat
But I really like rye. Well, as a last resort, here is such a peeled one.
Now my task is to make my own mill. And then with rye flour it is very bad on sale and the price for it is not reasonably high. And it's hard to bake rye
multilevel baking. It's hard to take at least two days.

Well, yours is gorgeous! Is it sourdough or yeast?
For some reason, it will not fall apart for me.
And the cuts don't do anything.
Can you see some kind of custard rye? Beautiful!

Yeast, with sourdoughs did not grow together, but I only have live yeast and I learned to put them 2-3 times less than the norm, however, the proofing is lengthened.
I put 2.5-3 g of yeast on 500 g of wheat flour, and in this black one (wheat-rye - 3.5-4 g.
Black is a very popular forum recipe from Rina. Here's a link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0
Baton - according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0
And yet, here you can find about all sorts of GOST bread forms, about their sizes, where to buy, and so on. I bought one L7, it fits perfectly into my Panasonic, you can put it in HP in it, and put it in the oven or in the HP and oven for baking. Or two forms L11 or L12, they enter two of my Panas across HP. My two black breads were just in two L11s and baked (defended in HP)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0
It is very convenient when there are two loaves. We eat one at home, the other - my husband takes a brake to work

Thank you, very curious. All the same, Gostovsky recipes are the best.
I am constantly looking for new rye recipes. They are very difficult to manufacture.
With yeast, I only baked "buns for 9 kopecks" And then just to learn the taste of real gostovsky.
And then I counted them for leaven.

[knopa 1]

I looked .... The price was shocked! 3693 UAH !!!!

knopa 1, it is not necessary to buy an expensive stone, you can buy clinker tiles as a stone: girl_wink: Such a tile is quite cheap, but it copes with bread, no worse than a special stone

I've already read that girls use tiles, but I can't decide something - you don't know what it is made of. I also looked at IKEA a small saucer from a flower pot (maa ... such a scarlet one, 35 centimeters in diameter,). And there - an announcement that these "saucers" are sold only with the pot. And he probably weighs a pood. Probably, they already had those who wanted to buy that pallet without a pot.

Yes, I really, really want to persuade myself, but it sits in me that there should be an inscription like "For food"! And in St. Petersburg one day I caught myself thinking that at this address (from the site "Informal Attractions") there is a pottery workshop ... Well, I imagined in time how I would be carrying this pebble into my Rostov in my purse!