August 30, 2018 - 11:28pm
large griddle for bread?
I'm thinking about getting a 15x15 cast iron griddle for baking bread in shapes other than boules. The lip could make sliding bread onto it a bit difficult, or it might be fine. Anyone have experience using something like this?
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There are lots of other options that may be better for what you are after. My first choice would be a vintage rectangle Griswold griddle This one is 14" x 26" .
If you are after lipless:
I use a cast iron griddle occasionally. What I usually do, which is probably all wrong, is preheat the oven ( I have a small combi that preheats pretty quick) At the same time, I put the griddle on the stove top and turn the burner on and get the griddle up to 450 F or so ( I know I can do that in the oven, but I have read that it should preheat for 30 minutes to an hour , and I don't have that patience. ). When the griddle is up to temp, I use serious gloves ( grill armor gloves ) and turn the griddle upside down on top of the banneton, then flip it over and take off the banneton, then slide it into the oven. To get it out, I just use a peel.
On occasions when the griddle is already hot in the oven ( for example when loading a second loaf ), I use a varant of a super peel which I made to fit my small oven. super peel you could probably use a regular peel, the only risk is you might get a slightly distorted shape.