Which baking stone is the best
Which baking stone is the best? My pizza stone broke after a couple of months. Thanks! Jean-Paul
Which baking stone is the best? My pizza stone broke after a couple of months. Thanks! Jean-Paul
I was telling a friend of mine about Eric's observations (now, mine too) about how much heat baking stones lose as soon as you put dough on them. She remarked:
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.
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.
I just measured one of the shelves in our oven, and it is 24x18 inches.
I assume that the largest size baking stone I should get is smaller than that, rather than that size? 23x17 or 22x16?
My current one is about 15x14, and is too small for some of things I want to do.
Colin
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.
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
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.