The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

baking stone

subfuscpersona's picture

Sourdough Sesame Seed Spelt Batards

June 18, 2009 - 12:26pm -- subfuscpersona

For over 3 years I've been baking artisan style breads in my (really lousy) gas oven without a baking stone but was never quite satisfied with the result. I finally purchased a good baking stone. This is my first effort with the baking stone...

Sourdough Sesame Seed Batards with Spelt Flour

The height of each of these batards is about 4 inches (compared to the 3-1/4 inch height I got without a stone) for a similar type of dough and prebaking dough weight.

mizrachi's picture
mizrachi

Two simple questions regarding my new FibraMent baking stone:

 

Does one place a La Cloche or other bread pan on top of this baking stone? 

Will steam crack a FibraMent stone?

 

Many thanks!

 

Miz

 

 

 

 

nosabe332's picture
nosabe332

I decided after a few sensible, somewhat alarmist, posts here on TFL that i would not buy unglazed flooring tiles (terracotta, saltillo, etc) for use in my oven. There are too many health concerns involved with the manufacturing and raw material differences between flooring tiles and bakeware. Any cause for concern should not be ignored. It's likely that flooring tiles could be perfectly fine to bake with. On the other hand, maybe not.

It helps that I'm getting a good amount of money back after taxes, which I decided to spend on a baking stone and other baking equipment. And to keep track of what I could get, I'm putting together this list:

Sur La Table, (Best Manufacturers) $42, 14x16x5/8

Old Stone, (via Amazon) firebrick, $29.95, 14x16x?

Breadtopia, Fibrament, $51, 13x17.5x3/4, $69, 15x20x3/4

Ace Mart, American Metalcraft, Corderite, $44, 14x16x1/2

Central Restaurant, Fibrament, $58.49, 15x20x3/4

 

i never thought i'd see the day that sur la table looked like an economic option!

Stephanie Brim's picture

First real success on a stone.

January 19, 2009 - 5:33pm -- Stephanie Brim

I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.

I made a 70% hydration flour/yeast/salt/water bread today.  Everything was weighed and I came up with the following:

300g flour (100%)

210g water (70%)

6g active dry yeast (2%)

6g salt (2%)

This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.

zhi.ann's picture

would Artisan Bread in 5 Minutes work for me? if not, what would? *UPDATED with more ingredients*

March 13, 2008 - 2:05am -- zhi.ann
Forums: 

I'm new to baking-bread-from-scratch but trying to learn...

I just moved to a rural area in China where they don't sell bread. My husband misses it a lot, so I'm trying to learn to make it. However, what I'm reading on here sounds a bit intimidating. I've baked yeast breads in the states, but I had any ingredient I could want and just did step by step recipe instructions, without trouble. Here, I just have the basics.

bshuval's picture

ladrillera mecanizada tiles

January 22, 2008 - 10:20pm -- bshuval

This weekend I went to Home Depot and bought some stuff. I also bought a couple of 12" tiles (unglazed, red, tiles. They remind me of clay or terra-cota from the outside) by a company called ladrillera mecanizada. I was wondering if anyone knew if these contain lead, and if it safe to bake with them.

Thanks!

Boaz 

grrranimal's picture

Why is my bottom so soft?

September 9, 2007 - 2:20am -- grrranimal

No, I'm not talking about my gluteus maximus.  

I'm talking about my glutinous maximus.  

I'm baking on a baking stone at high heat.  Have only been doing it that way for a few weeks.  And I like the effect of stone + steam on my crust, and I'm getting great oven spring.

What's puzzling me is that the bottoms of my loaves are coming out soft!  Top and sides have great, crunchy crust.  Bottom is simply soft.  It's cooked, but it's soft.

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