Stone (plate) for baking bread

Dear bakers, I finally bought a stone, but I can't transfer bread from the mold to the stone - it falls. And on paper they write something wrong ... And the one that was baked (of course, the fallen one, well, do not throw it away) with a thick brown crust. Correct what I'm doing wrong.

girls who complained that the pizza sticks to the shoulder blades? here's another way to manipulate it

Now we will all be puzzled by the purchase of this device. But it does cool!

And the device, in my opinion, is self-made. In any case, I have a full table of such clamps of all sizes, and it's not difficult to find a cutting board, a ruler and a piece of linen. Today I was just going to cook cutlets. I will practice
I looked carefully. There's difficulty in the board. You need a gap where the canvas will move freely. Well, you can cut it through.
Realized. The board does not have to be wooden. It can be made of thick cardboard. Well, in short, from where it is easy to cut through

Today I tried a new baking stone. Since it used to bake on a clay tray, that is, with what to compare. I wiped it with a wet cloth and, after drying, sprinkled it with flour.

This is bread from a 1 kg proofing basket. Half an hour after baking, I even turned it 90 degrees. Very good surface movement. I'm glad.
Many thanks to Alena from Zaporozhye.

Alena, and I will unsubscribe in stone. Yesterday I made pies - they are baked cool and the crust turns out to be thin, next time I will do it - I'll shatter it, baked in the form of a pie on a stone. But the question is, the temperature of the oven did not heat up to 200 degrees, maybe it is necessary to set the temperature more with a handle, I have it with divisions and if I put 200 degrees by division, then the thermometer shows 170 on the stone or should it be hung somewhere else?

Alena, and I will unsubscribe in stone. Yesterday I made pies - they are baked cool and the crust turns out to be thin, next time I will do it - I'll shatter it, baked in the form of a pie on a stone. But the question is, the temperature of the oven did not heat up to 200 degrees, maybe it is necessary to set the temperature more with a handle, I have it with divisions and if I put 200 degrees by division, then the thermometer shows 170 on the stone or should it be hung somewhere else?

This is the first time I've read about baking pies on stone, they bake pizza, yes. Before baking, the stone is heated for at least 40 minutes to reach the desired temperature, usually this temperature is much higher than that needed for pies.

How did you transfer bread to the stone?

It is very convenient to lay out from the proofing basket on baking paper. You turn it on one side (the basket) and, holding (the bread) with your hand, carefully spread it on a sheet. Then onto the shovel and into the oven (the paper slides off the shovel well and smoothly). The bread does not deform at all.

It is very convenient to lay out from the proofing basket on baking paper. You turn it on one side (the basket) and, holding (the bread) with your hand, carefully spread it on a sheet. Then onto the shovel and into the oven (the paper slides off the shovel well and smoothly). The bread does not deform at all.

I completely agree!

Only I cover the proofing basket with the bread that came up with baking paper on top, grab the edges of the basket, holding the paper with my hands, and turn it over onto the shovel with a "light movement of the hand".
And everything else is the same.

Girls, who bought their version of the stone in "Peki Sam"? Any feedback on it at all?

Girls, who bought their version of the stone in "Peki Sam"? Any feedback on it at all?

Though I am not a girl ... I bought a round stone in "Peki Sam" - I was very pleased. With the main task - "to keep the temperature" - copes with a bang!

Oops ...)))
Does it somehow need to be soaked or burned before use? Clay, after all, as I understand it ...

Oops ...)))
Does it somehow need to be soaked or burned before use? Clay, after all, as I understand it ...

I washed it, dried it well ... and then went straight to work (there was no preliminary firing)

Well, thank you! And then I was going to make baguettes on it, but what to do with it in advance and whether to do it at all - I don't know ... How long does it warm up in time?

Never put an unfinished stone in the oven.

Here is the result



The stone is heated from 20 to 40 minutes, depending on the oven. It is best to control the temperature with a thermometer. There should be at least 180-200 degrees at the stone level for yeast baked goods

[lesik_l]

lesik_l, blind with cement, high grade with clay and polish ...

Ok, I see, thanks for the advice. I will put it exceptionally dry. By the way, I washed it today and it's so cool - it really absorbs water. There will definitely be baguettes on pulish on the weekend. I've been getting close to them for a long time))

[5]

Hello, friends!
Let me put mine too 5 kopecks on a baking stone.
I have tried all kinds of materials for these purposes: marble and granite, sandstone and expanded clay, ceramics, etc. - all cracks over time at high temperatures.
I even bought a Gorenje BO8754AX electric oven complete with a baking stone.
I would have known that the baking stone is round, I would not have bought it!

Rather, such a stone is suitable for pizza or round bread - a long baguette or loaf on such a stone is unlikely to bake.

I offer to everyone who has experienced difficulties with buying a baking stone, my own solution to the problem.

The hardware store sells terracotta
(ATTENTION -NOT glazed !!!) tiles, earlier this domestic was called Metlakhskaya. usually its dimensions were 15 x 15 cm. Now the choice is much greater!
I chose 30 by 30 centimeters.



I bought two, at a price of UAH 14 per piece. and cut off from one "grinder" a piece measuring 12 x 30 cm. I placed such a structure on the lattice and I don’t know grief!



The thickness of such a tile is 1 cm, it is waterproof - it washes without any problems. Warm-up time to a maximum temperature of 275 ° C in normal mode is about 20-30 minutes.
Finally, I'm satisfied.
Recommend!

[AXIOMA]

AXIOMA, and if you put the same stone on top of the oven, then baking on the bottom, or between them, will be like in a Russian oven ...

Luysia, terracotta tiles, no glaze, very good for baking purposes, there are no harmful impurities in it.

[Pakat]

Pakat, I believe you! : ...

LuysiaWhy is there such distrust of me?

... terracotta tiles, without glaze, are very good for baking purposes, there are no harmful impurities in them.

Respected Pakat, very grateful for your support!
And if you also add that I place the dough blank on a baking stone along with parchment - otherwise Italian bread from Ann Thibeault or chabat cannot be placed in the oven, which excludes direct contact with terracotta tiles, then any doubts should be dispelled. Besides, Luysia, it is worth looking to Lyudmila from Toronto- mariana_aga-, in her LJ, after reading discussion articles "About baking with steam". It also mentions terracotta tiles as a material for baking stone.

AXIOMA, and if you put the same stone on top of the oven, then baking on the bottom, or between them, will be like in a Russian oven ...

The idea is worthy of imitation and testing! I need to buy another grate. I don't think a metal baking sheet is suitable for the top level.
What do you think?

The idea is worthy of imitation and testing! I need to buy another grate. I don't think a metal baking sheet is suitable for the top level. What do you think?

AXIOMA, the metal baking sheet itself is not suitable, it has a low heat capacity, but if a stone is installed on it, then the grate is no longer needed ...

AXIOMA, the metal baking sheet itself is not suitable, it has a low heat capacity, but if a stone is installed on it, then the grate is no longer needed ...

Packat!
Thanks for the comprehensive answer!
It's just that, for a moment, I imagined a furnace where solid metal under the vault does not fit, but refractory brick, without going into the theory of heat engineering, is easier to imagine ...
In a word, the idea is worthy to try.
Do you have experience with such baking technology.
Thank you!

[AXIOMA]

You know, I have been using such tiles for the floor from a hardware store for a whole year. Now I bought a baking stone. I compared. The bread turns out equally well here and there, the only difference is that a 1 cm thick tile after 20 minutes (well, let it be 30) has already warmed up, and a stone that is more than 2 cm thick, I have to heat for an hour.
I have a gas + thermostat, it turns out not so expensive. In an electric oven, I'm not sure I could afford this. (My light bills would be wet with tears.)

AXIOMA, how are you with steam circulation? On the sides, okay? I would have cut off another 4 centimeters and moved the structure to the center. So that the gaps on the sides are slightly larger. But this is as for me, but just give me a "grinder".

[AXIOMA]

... AXIOMA, how are you with steam circulation? On the sides, okay? I would have cut off another 4 centimeters and moved the structure to the center. So that the gaps on the sides are slightly larger. But this is as for me, but give me a "grinder".

Viki, Hello!
As for me, the gaps of ~ 2 centimeters on three sides, and in the depth of the oven all 4 cm! - are quite sufficient for uniform circulation.
My oven, after warming up to 40 degrees, begins to drive air. Not to be confused with convection !!! I don't like this unpredictable mode!
So for now, everything suits me.

... gaps of ~ 2 centimeters on three sides, and in the depths of the oven all 4 cm! - are quite sufficient for uniform circulation.

Yes, you are right, quite enough. I also have about 2 cm, and in depth it will be more. I didn't see it in the photo. Although, you can see everything from your breads, both uniform circulation and the hand of the master.

[AXIOMА,]

I also have tiles in the oven, only both were sawn off, I decided that heat would still pass through the gap, then let it be in the middle, more evenly.
AXIOMА, do not tell me how and with what they can be washed, otherwise she wants - you don’t want to get dirty!

[Ritual]

Ritual you also have terracotta tiles

Irina I have a round terracotta tray for flower pots with a diameter of 36 cm, and an even larger cast-iron pan 30 cm in diameter. Of all the three on the plate, baked goods are the best, baked evenly on top and bottom. In the pan, the bottom of the baking is pale, and in the cast iron, on the contrary, it is dark, much darker than the top. The tile turned out to be the most suitable for my oven. And the square one is also good in that you can bake two bread at the same time.

And what kind of stoves do you have, after all, an oven is exactly the same as yours, I use a terracotta tray from a flower pot for round bread, and yesterday I took care of my plates - I will look at the market in the system

[AXIOMA]

Irina, they are in building stores, size 30 * 30, look at page 21 AXIOMA described in detail, the metlakh tile was previously called. True, in order to cut evenly, a special cutting tool is needed, in the usual way it is impossible, they are fragile, they can easily break.

[Margit]

I also have tiles in the oven, only both were sawn off, I decided that heat would pass through the gap anyway, then let it be in the middle, more evenly ...

Margit, a very original solution - when cutting the tiles like yours, with equal parts in area, the air circulation in the oven will be symmetrical, and with my asymmetrical arrangement I have to make sure that the sides are baked evenly, moving the bread 180 degrees on the tile. Commendable!

... AXIOMА, do not tell me how and with what they can be washed, otherwise she wants - you don’t want to get dirty!

[Ahioma]

Ahioma
A very interesting idea with tiles. I have the same stove as yours, I also bought it because of the stone, but you are right, alas, not always satisfied with the round stone.
So I'll look for the good old broomstick. Can you share how you pair up? According to the instructions for the stove, you can't put anything on the bottom ... I was not afraid of anything with the old stove, but here it is somehow scary ...

[barbariscka]

barbarisckaand I have the same slab bought because of the stone. But I probably did not read the instructions well, and I put a frying pan with water on the bottom. Now I am directly puzzled, what can this affect?
Ahioma, and the insides of the stove, well, there you also wash the bars with an amway? I really liked yours, unlike mine, which already nothing takes

[important warnings]

Nataly rz
So I was also puzzled ... because I finally decided to read the instructions.
Immediately before the description of the oven go important warnings :
"Do not line the oven with aluminum foil, do not place trays on the bottom of the oven, as the enamel may be damaged by overheating." So now I am racking my brains how to create steam ...

And I create steam first with an ordinary pshikalko in a plastic bottle, and then, in the sense, I immediately put a can of boiling water from a kettle right on the stone next to the bread.
I understand that it is not ideal, but I found such a way out.

puzzling how to create steam ...

They have a grate with a baking sheet for boiling water at the lowest level.

[They have a rack at the lowest level with a baking tray for boiling water]

They have a rack at the lowest level with a baking tray for boiling water.

If you look closely at my photo in the answer #200 from March 25 on page 21 of this topic - you can see a small cast iron skillet for boiling water, placed on the bottom baking sheet.

And my "baking" stone is always clean for one reason: I drop the bread preparation on the stove in the oven along with the parchment.
I borrowed the idea from Peter Reinhart:

[Viki]

Viki
Axioma
Thank you. We need to purchase one more baking sheet. And I read that when buying a new stove, you should immediately order an extra baking sheet, but as always, they are strong in hindsight. And I also drop the bread with parchment on a stone, it turns out very conveniently.

[barbariscka]

Thank you. We need to purchase one more baking sheet.

barbariscka
Maybe it's better to buy not a baking sheet, but an additional wire rack? I bought as many as two, I use grates more often than trays!

As for the tiles Metlakhskaya unglazed smooth terracotta. But in the building store there is also heat-resistant clinker.
In the size 30cmx30cm, there are three thickness options: 11mm, 16mm, 20mm from a Russian manufacturer. A 9, mm, 11mm, 13mm, 15mm for bourgeois. True, with increasing thickness, the size decreases. I have not yet met a size larger than 30cmX30cm. Apparently they do not.
All the best to everyone.

[AXIOMA]

AXIOMA
Thanks for another tip with terracotta tiles.
We bought it at Epicenter. Costs 13 UAH. little thing. We bought two, but so far one is enough for me.
Now the question is: is it worth buying a stone at all, I have the opportunity to make it to order. I thought to get by with tiles for now, but after reading the reviews, now I doubt it.

It turns out that for Bosh ovens they produce baking stones with a spatula, article HEZ 327000. It’s a pity, I didn’t know before, I was tricky with tiles and with clay flower trays.
I want to order, I will unsubscribe on the results.

[important warnings]

Nataly rz
So I was also puzzled ... because I finally decided to read the instructions.
Immediately before the description of the oven go important warnings :
"Do not line the oven with aluminum foil, do not place trays on the bottom of the oven, as the enamel may be damaged by overheating." So now I am racking my brains how to create steam ...

At the very bottom, put a grate that will not come into contact with the bottom of the oven. Here is not her and put a frying pan for steam

[Admin]

At the very bottom, put a grate that will not come into contact with the bottom of the oven. Here is not her and put a frying pan for steam

Admin
Thanks for the advice, and I am doing so.The only thing: I put a baking sheet with an old frying pan, because I have a stone on the wire shelf. I got used to it, it seems to work.

barbariscka
Maybe it's better to buy not a baking sheet, but an additional wire rack? I bought as many as two, I use grates more often than trays!

Perhaps an additional rack is needed more than a baking sheet.
What about the stone?

I ordered a baking stone here: rf / and I'm very happy. I have already used it several times, it seems that it is not possible to do something so that something burnt on this vermiculite, even with a strong desire.

oh, I also bought a baking stone on this site, I'm very happy, I tried to bake pizza, buns, pie on it, everything turns out as it should!

And on the baking stone and this non-stick mat:

Now no parchment (paper for baking) is needed - tear it off from the bottom of the bread with improper baking, no silicone rugs (torn over time)
M E CH T A !!! Recommend.

So, the trick of this stone that I bought is that nothing needs to be put on top of it, no rugs, no paper, and nothing burns. The rugs are placed on ceramic stones, which are made of a natural mineral.

[Elena 83]

Elena 83, paper or a rug is placed on a ceramic stone not because it burns, but because it is much more convenient to put baked goods on a hot stone. You either need to sprinkle the pizza shovel with flour very well, or it is much more convenient to put bread or pizza on such a rug. By the way, I have been using a similar Teskomovsky lately. It seems to me that it bakes the bottom better than on parchment

I also bought a stone. But I don't know how to process it before the first use.
It is not smooth, if you run your finger it is a little whitish. Looks like from the Peki store itself.
Can anyone help, what to do with him for the first time?

[Altusya]

Altusya Where did you get the stone and how much does it cost? And if possible - its size

Ira, hello!
I took the same as in Peki myself. Yes, in my opinion it's theirs. The same word is written on it. Apparently they take it for implementation or something.
I'll write in a personal, otherwise I don't know if it is possible to give links.

I also use terracotta tiles