The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stone

somegeek's picture

Cookie sheet to 1/2" Baking Stone - different temps and/or cooking times?

June 1, 2008 - 3:26pm -- somegeek

I have a bread recipe that calls for 30 minutes at 425ºF on a cookie sheet. I've prepared this recipe a half dozen times and it always turns out great. It's not broken, but I'd like to fix it. :) I have a 1/2" pizza stone. Would baking on the stone yield a better finished result? If I go the baking stone route, would I tweak temps or baking times?

Thanks,
Hans - AKA bread noob

HogieWan's picture
HogieWan

New Stone Experiment

 

I got a new 15x20' FibraMent stone, but Sunday was my first chance to temper/predry it. After slowly getting it up to 550 over 7 hours, I knew I'd want to bake something on it, so I made three slightly different loaves. I set up a poolish the day before, then split that into three doughs - 1 with no oil, 1 with a tbsp of butter, and 1 with a tbsp of olive oil (in that order in the picture).  I shaped them different so I'll know which is which.

My slashing wasn't quite deep enough, but they all taste great.

Joe Fisher's picture

Going back in time with bread - earth oven - lots of pix

May 8, 2007 - 1:05pm -- Joe Fisher

I occasionally re-enact Celtic history with my good friends from Ancient Celtic Clans. This weekend we attended the Celebration of Celts event. One of the things we did was to make an earth oven. None of us had ever done anything like it before, so it was a definite learning experience. Here I am putting the finishing touches on the chimney we didn't think to add until it was already roaring hot.

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