Stone (plate) for baking bread

Thank you girls for your support
She wrote to Yaroslavl, they are silent ...
I opened it at home, I know it's my own fault, it was necessary to open it in the transport company, but there was no damage on the packaging, the packaging was clean, so I thought that I would open it at home.
The manufacturer was packing it, they just wrapped the stone in a cardboard box, wrapped it with tape and that's it! There was no wooden lathing. And after all, the main thing was asking Elena how they send them through transport companies, they assured me that there was no need to worry, they had no applicants, whole stones came to everyone. Well, I was probably "lucky" as always.
Of course I will still use the stone, so today I will probably try. I also thought that it was good that it broke off the side, and not in half

[nadka]

PEC transport campaign, I took it next to my house myself. Arrived in a tough wooden package,

nadkaMaybe it's not Elena's fault, we ordered three stones, but we also had PEC and rigid wooden packaging. Hold on! The joy of baking on stone will cover all adversity.

No, I'm not saying that Elena is to blame. It is my fault that I did not check in the transport company, if I did, then it was already possible in the transport company to make claims that they split.
And Elena, I think, could make the packaging more rigid, and not just cardboard, or order rigid packaging in the transport when sending, because the recipient still pays for the delivery ...
I just wanted to warn the girls who would order from her that they would immediately insist on rigid packaging. And they checked in the transport.

[nadka]

nadka, Nagy, I'm not lucky either, on me too, everything always ends, gets defective or breaks down on the first day. I used to get very upset about it. And then, I just changed my attitude to what was happening. And, as the sick and the weak are given more love and attention, so I, to my "disabled people", will glue somewhere, whom I will put carefully, so as not to break to the end. The main thing is that the thing fulfills its functions. Delicious khebushki to you!

[Lёlik]

Lёlik,

somewhere I'll glue, whom I'll put carefully, so as not to break to the end. The main thing is that the thing fulfills its functions. Delicious khebushki to you!

Yes, you need to carefully put it so that the piece lies end-to-end and that's it. And you don’t need to glue, I bought the glued one by an oversight, it was not noticeably glued, and when heated, the glue came in red, then my husband cleaned it, gnawed this glue straight. And so, if about anything else, not related to the products, then the glue will come off, of course, and scotch tape and other "crutches".

[nadka]

nadka,

Mona1, Yes, in the oven, it is better not to mess with any adhesives.

[Tanya]

Just put this stone on the lower level on the lattice with a chip closer to the back wall and never take it out (I never take mine out).

Tanya, Mona1, do you have a gas or electric oven? Maybe at the middle level or at the bottom better?

[nadka]

nadka, Nadia, I have gas burning. I read somewhere that it needs at least 10 cm of flame to reach the stone.I have it somewhere, maybe a bit more on the lower level (but not at the bottom of the oven, there is like a gap between the stone and the bottom I have 6 cm, well, the burner is under the bottom, but I can't measure it there, but visually about the same).

[Tanya]

Tanya, Thank you ! I have a Zanussi gas - the horror is simple, the location is the same as yours, I hope she will "correct" with a stone The dough is set, boom to experience

You see, the bottom is more comfortable. He lies there without getting out and the whole oven is free to maneuver. If I put it on the middle, then the bread will rest on the grill when it rises. And on the bottom there is beauty.I did not wet or smear my stone before the first use. I just wiped it with a damp cloth, it dried out and put it in the oven. The first time I ignited without food for an hour. There was a little smell (I’m not talking about the one with glue, then I bought myself another one in the form of a clay dish for pizza), then I turned it off, allowed it to cool, wiped it again and then baked it. I bake on baking parchment. But it's as convenient as anyone. You can, probably, right on a stone without everything, but I didn't want to smear it in butter, fat, jam, and so on. Although with parchment, I already have it.

Then write down how the tests turned out.

I also have a stone on the bottom shelf and always lives there.

And if you bake pizza, is it right on the lower level? Or move the stone higher? And, another question, is it on the grate there? I have there now an iron tray from the old slab, and I thought to put a stone in it, because there is only one grate on the new slab. But they say that there should be a gap between the stone and the walls of the oven, for air circulation, and my pallet moves away from the walls only on the sides, and the front and back are almost close. There is no stone yet, I'm in search. But most likely, I will order in Yaroslavl. The size of the oven is 43x38, what should be the optimal size of the stone?

Is the old pallet just lying at the bottom, or is it also inserted into the grooves of the stove, like the native pallet and grate? If at the bottom, then maybe it is not necessary to put there. It will be very close to the burner. And how is the stove better - on the lower or middle - this should be tried, everyone has different nuances in the stoves. Someone's baked goods are on fire, while others, on the contrary, are not fried. And the gaps are necessary only from the point of view of safety (so that gas does not accumulate from below, this is if it is a gas oven), well, so that hot air with colder air mixes faster and the oven warms up evenly. If you bake on an old baking sheet and the resulting gaps do not interfere with baking, then a stone is suitable so that it fits into the baking sheet. But just in case, start from the size of the oven, a couple of cm from the sides and 4-5 cm from the back. Maybe it won't work out very well if it is exactly the size of the old baking sheet and you decide to put it on the wire rack all the same. By the way, I also have one lattice, I donated it to the stone. In principle, I can do without it perfectly. I bake on a stone or on a baking sheet on a medium level above the stone. Or buy a grill, if you really need it.

The baking sheet is inserted into the lower grooves, it is 5 cm from the bottom of the oven, it is iron, and did not bother about circulation. I just inserted it to equalize the heat, the oven is gas, the burner is in the center. And in the old stove, in general, there was a beech C, so one side was always burning, and the other was damp. Glass containers for baking helped out, in them it was visible when to turn over. For a long time she tormented me until I decided to bake bread. She began to make steam, and water hit the door, glass and burst. The whole kitchen was in brillants.
Until the old slab was scrapped, I will pull out the grate from it - for the stone!

Yes, if the grate fits the new stove, then of course you should use it.
And I bake bread, then I also make steam. I open the door and zip it 5 times on the sides and bread from a conventional spray bottle. And I quickly close it immediately. Until the door cracked, but every time I worry. I've been baking this way for a year already. I have 2 glasses in the door.

I was in the new stove, at first I did this too, and put a towel on the door (for every fireman). Then I read that it is not possible to make steam in gas ovens, because they are not airtight in their design. And in mine, so generally on top (where the burners are), there is a hole specially for the steam outlet. Also, I read somewhere that not every coating in the oven loves moisture. Now, just don’t throw your slippers, I’ll only use bread and put it in the oven. So I was puzzled by the purchase of a stone and a suitable large capacity to imitate the vault.

I tried to bake without steam at all, the result is worse bread, overdried, not such a tender crust itself, it does not seem to rise so much. And I also make steam - I just zip it, but not on bread before planting (I grease it with an egg or yolk and sprinkle it), but when I put it in the oven and after a minute I open it and zip it. I try to put the spray bottle inside the oven and direct the puff away from the door.

I just put a small enamel bowl of water under the stone - the water boils quietly all the while the bread is baking ...

I used to pour boiling water onto my tray (which I put at the bottom), and put a container of water. And I waited for the door to fog up ..., fog up ..., just not in the oven, but the glass of the stove cover. Therefore, I moved away from these techniques. I bake tin bread, sprinkle the top with oat bran. But the hearth, I do not even undertake to bake without a stone, here the crust is really important.

[here]

Well, I baked it, this is a cake, very similar to pita bread, recipe here A photo from a phone does not convey true color well.
This is a top view

This is the bottom view

Cut

And not many "sneakers"


Now about baking: STONE IS AN EXTREMELY NECESSARY THING !!! Especially in a gas oven! I am delighted!
Nothing burns from below! For me, this is just a holiday, because before I baked in the oven for no more than 10 minutes, and then I had to bake it under the grill.
The top browns well, before, only the grill would help me!
And what a delicious crust on the bottom ... mmmm ...
Now bread is next in line, before I baked it only in a bread machine, otherwise a black coal is provided.

Py. Sy.: News came from Yaroslavl. They offered me to make a new pebble free of charge, send it in a rigid package at my expense. So girls do not doubt this seller, order safely!

Nadia, congratulations on the good news and delicious cakes!

Oh, it's good that I like everything! And I was sure! And it’s true - without a stone there is simply no life with a gas oven! I used to reproach myself for not buying it with an electric oven and thought that the bottom was burnt out, and the top was white - it was incorrigible. And with the stone I am so glad that I have gas, not electric. I bake in about a day, electricity is not wasted, and gas is not on the meter yet!

By the way, for baking bread, it is important to warm up the pebble well. I have 20 minutes warming up. It depends on the thickness of the stone and on the oven, of course.

[Lёlik]

Lёlik, Olya, thanks!

Mona1, Tanya, yeah, really liked it. I, too, until today dreamed of electro, now with the "Wishlist" you can wait. The pebble was warmed for a long time today, about 40 minutes. Tan, do you bake at maximum degrees if on a stone or 180-200 C? I read somewhere that it is better to bake on a stone at the maximum, but somehow scary ...

Tan, do you bake at maximum degrees if on a stone or 180-200 C? I read somewhere that it is better to bake on a stone at the maximum, but somehow scary ...

Baking bread on a stone, stove in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=371055.0

Baking with steam in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=371011.0

[nadka]

nadka, nadka, Nadya, at the dawn of my baking, I tried it as it should, at the maximum, then I gradually reduced it to 160 degrees in three or four stages, but the oak crust turned out and somehow I did not like it. Then I tried it at 180 -190 degrees. I set this temperature right away and don't change anything. I throw a wheat loaf made from 500 g of flour on a heated stone. Then I drink some water. After 35 minutes, I take out this one. It is ruddy and shiny with crayfish - I grease it with an egg before planting it in the oven and sprinkled with sesame seeds

And I bake wheat-rye in aluminum molds right on the stone at 200-210 degrees 65 minutes. In one form, bread made from 110 g of wheat and 110 g of rye flour. Form GOST L11. I also put a completely distant bread in a hot oven. This is how it turns out, two small breads, sprinkled with coriander + a few other bread spices. If the form is larger, then it will probably bake longer

[Admin]

Admin, thanks, thanks to this article "Baking bread on a stone, stove in the oven" I decided that I urgently need a stone!

Tanya, what a beauty Tanya thanks! Usse wrote down, went to study recipes for tomorrow

[Mona1]

Mona1, Tan, and what dimensions are in the GOST form in centimeters, and for what weight of the workpiece it is designed. Do you bake with sourdough or yeast?

[Mona1]

Mona1, Tan, and what dimensions are in the GOST form in centimeters, and for what weight of the workpiece it is designed. Do you bake with sourdough or yeast?

I bake all bread with yeast. I’ll write to you about the forms right now, otherwise the branch is about the stone.

[Mona1]

Mona1 Tanya, how do you put aluminum molds with bread on a stone? He's already warmed up, is it not scary that it will crack, or does he care?

Tanya is apparently busy.
I put metal molds on the stone and everything is OK! Probably due to the high thermal conductivity of the metal, it quickly heats up from the stone, and the stone itself does not have time to cool down to a critical temperature.

Just now I saw the message. I put on a stone and form and a pizza tray round metal perforated. I didn't even think if it would crack or not. I was more afraid at first that it would crack from pshikovka with water, but nothing.

Girls!
I am to you for advice. The other day in one of the Moroccan shops I saw ceramic forms such as dishes and small sides. The seller said that you can knead the dough in them (I don't know how this is possible, the sides are very low) and you can bake. The thickness is about 1-2 cm.
Will this work be done instead of a stone?

[Mirabel]

Mirabel, do you have a Tchibo store? There's a cool stone + a pizza shovel.

[Mirabel]

Mirabelof course it will do. If it is unglazed and it is indicated that it is suitable for the oven, then very much. Here many people bake like that.

[Vika]

Vika, I have two stones, one of them is a ceramic dish about 1 cm thick, everything is fine, for three years until it cracked ttttttttt. Lives in the oven without getting out.

[Elena]

ElenaUnfortunately, we don't have Chibo. But I can ask to be sent from Germany. The parcels before us are not that expensive. Could you give a link?
Tanya, Yes, if only something was specified. The store is a private shop, all according to the seller. Pure appearance, in my opinion, is just a stone for baking. only round. The price is ... magical!

[Volume]

Volume,

Lives in the oven without getting out

That is, you do not get it from there? And how do you place the bread blank on it?

Vika, I also have a round - a clay dish for pizza. I bake beautifully. Moreover, the price is magical, and not only bread can be made there in yours. Take it. If you come across a square one, buy it, but you may not come across it, so take it.

[Mirabel]

Mirabel, look at here 🔗

Smarit what a piece of bread to bake! Like a stone. But only with a lid.
You can do it on the street. Or you can shove it into the socket of the oven! If it is voluminous!
Here it is:



The piece is made by Swedish designer Mirko Ihrig.
They are sold.

I think you can mold / order this yourself from clay. Better than just a stone!
especially if small (for one bun) is dazzled.

[Mirabel]

Mirabel, Vika, I sometimes bake on a large unglazed earthenware tray for flowers from Ikea. True, his sides are too high, and so great can replace a stone.

[Che]

Che, looked and thought: sometimes I regret that I refused, when they changed the stove in a country house, the master suggested doing it with an oven on one side and a fireplace on the other ...

[elenvass]

elenvass, Thank you! and the price is much more than my future "stone" for baking!
Considered better ... so this is the price of everything together! Okay then.
Tanya, I'll take it! now take the time to get out to that area and buy!
marinastom, Marin, thanks for the advice! I'll take it! (By the way. I have friends from Israel, yesterday they flew in and already left for Lux, I told them so on the way back they want 2 !!! to buy and take them to their place!)
Girls, a question for everyone! How do you throw a dough piece on a stone (pallet, it doesn't matter) You need to buy a shovel urgently? or is it possible somehow?

Girls, a stone slab is sold in Sotmarket, under the order. Expensive ....

🔗

Girls, well, what are the hands grabbing, well, I have a stone - clinker clinker .. no, I was in the epicenter .. I went to the tile department .. I see there is ..I went to the manager to try the cost .. then I realized that I would carry it for a long time (I didn't take the whole epic and the whole Auchan) :)))
I just feel like a traitor .. the thought got stuck .. come back :))))

thought stuck .. come back :))))

our person! come back, of course, otherwise you’ll think all night why you didn’t take it ...

[Volume]

VolumeSo you don't get it from there? And how do you place the bread blank on it?

Sorry, I just saw the question. The stone is warmed up together with the oven, I put the bread blank on a shovel (I have a German one for pizza), I sprinkle the spatula lightly with corn flour and the bread "flies" right onto the stone.