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'm a beginner, making my first loaf pan bread using Reinhart's "Everyday 100% Whole Wheat Sandwich Bread" recipe from "Artisan Breads Every Day". (All my previous efforts have been hearth breads.) The recipe does not mention using a baking stone or steam when baking in a loaf pan - is that an omission, or should I use one or both of these techniques? And, if I use a stone, is it OK to put the pan directly on the stone?
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?
I made my first batch of bagels this morning using the Hamelman recipe from his Bread cookbook. They turned out tasting great with proper texture and such but I did have some issues with sticking in the oven and am wondering how to get around this the next time I make them.
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.