My baking stone of five years split in half last week. Strangely, it did so while in storage. So far as I can tell, nothing fell on it. Odd. Anyway, I'm still using it, but would like to get one that doesn't have a rakish separation all the way down the center. I could order one online, but I like to buy local. Only one store in my small college town carries them and, the odd thing is, their baking stones are all enameled.
Hi, I am having a huge problem finding ANYONE in my area (Orange County, NY) who has any idea what I'm talking about when I ask for unglazed tiles, like the quarry stone I've heard so much about on this website, that is suitable for baking. I am currently working with a Pampered Chef pizza stone, and while I have to say it has taken quite a bit of abuse and held up well, it's not suited to my needs. First of all, it's round, and fairly small (24" diameter I think), which limits me, and is very frustrating.
I was wondering if anyone would know of a good place to get a fairly good (and cheap $$) bread baking stone around Montreal. Up to now, I was using a cheap and thin pizza stone from Benix (10$) but it gave up (cracked). I'm also looking for something bigger maybe around 15'x15'
From what I have read, the biggest benefit of using a baking stone is a crustier loaf, which is due to the dry and porous surface of the stone. If you slide your dough onto the stone with parchment paper, wouldn't you negate the benefits of using the stone, since the PP would seal in moisture and shield the dough from the dry stone surface?
A couple of questions:
I have a Fibrament stone in my oven that maybe leaves an inch or inch and a half around the edges from the oven wall. I always use convection heat, since I thought it might be best to move the hot air around in the oven, but now I wonder if that's still a good idea, with the airflow severely restricted by the stone? I have also noticed a couple of hot spots in the back center of the oven, close to the spot where the convection fan is located.
We have a Lowes in the town I live, Does anyone know EXACTLY what to ask for/look for.
Iv'e graduated from a culinary school and started to do some workshops.
My next one is breads. At home I'm using parchment papaer- to put the shaped and pre-shaped doughs
After that I transfer them to a sheet pan that has been already heated in the oven (otherwise the bottom will burn).
I had success moving the parchment with breads to the oven, and using the sheet pans.
I don't use cloth nor special baskets....but I want this workshop to look more professional.
What would you advise me to get?