The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking stone and breads

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kgreg's picture
kgreg

baking stone and breads

Greetings

My question is I heard that you can only put breads that do not have any fat or oils on a baking stone otherwise it will stick.  Is this true.  I have also read that the best way to bake bread is on a stone.  So, in other words, what breads bake best on a stone?  Before I start using my stone I thought to look for advice.  Thank you

Darkstar's picture
Darkstar

Hi KGreg,

 

I'm not sure that bread without added fat will stick to your stone.  All manner of breads we call rustic were just called "bread" for  people living hundreds of years ago.  I'm sure not all of those loaves had a fat component.

 

I know with my stone I use corn meal when I put my loaves in "direct" contact with the stone.  Most of my loaves are enriched with some form of fat so someone else may be able to give better info directed at your question. 

pumpkinpapa's picture
pumpkinpapa

I've used my stone with and without corn meal or semolina for breads with fat in their formula's and have never experienced sticking. Bubbling pie juice sticks just fine but never my breads.

sphealey's picture
sphealey

> So, in other words, what breads bake best on a stone?

 

If you are seeking a defined shape and a thin, soft crust then you will want to use a loaf pan of some type.

 

If you don't mind an irregular shape, and particularly if you want a firmer crust, then you can bake just about anything else on a stone. And even as far as shape and crust goes, I am getting pretty good at getting a consistant oval shape for my weekly sandwich rye. My spouse often bakes the soft sandwich bread on the stone - once the loaf has cooled down the crust softens back up.

 

I use semolina on the peel as it provides good sliding of the dough, doesn't have much taste, and doesn't burn. And I have cooked the Mexican pizza bread from King Arthur on the stone; it contains hamburger and is, ahem, quite fatty. (admittedly I usually have to burn the stone off at 550 deg.F afterwards)

 

It is basically a matter of practice with handling the dough and peel.

 

sPh

jm_chng's picture
jm_chng

Cornmeal or semolina is what you need to stop it sticking. It doesn't matter what you put in your dough if you use these. You'll need that to stop it sticking to the peel anyway.

Jim

Mike P's picture
Mike P

I put parchment paper on the peel and slide the dough with the parchment paper onto the stone. 

KNEADLESS's picture
KNEADLESS

I've got a stone which is four years old and I faithfully coat it with corn meal when baking bread or pizza. The only sticking I encounter is when the pizza toppings run over.

 

This weekend I decided to try Pane a l'Ancience for the first time.  I  made three long loaves from 1/2 of the dough, which turned out fine.  I decided to experiment with the second loaf ala the kneadless approach. I put it in a linen lined couche for one hour. I then dumped it on my stone at 550 and covered with a hot, bell shaped, La Clouche. As I covered it, I realized that I had forgotten to put down corn meal. When the loaf was done, I just picked it up with pot holders, and there was no sticking at all.

 

There is no oil in this recipe.

 

George