The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marble slab

Zenbirder's picture
Zenbirder

Marble slab

I found a broken and discarded real marble tabletop that we were able to cut to the proper dimensions for a baking stone for my oven.  It is one inch thick and weighs a whopping 22 pounds.  Other than allowing it lots of time to heat up, are there any other considerations?  Does anyone else use a slab like this?


My oven is gas, and I will be baking for the first time to sell at Farmer's Market this year.  I was thinking about baking the quick breads earlier in the day and then moving on to the yeast loaf breads.   Finally finishing with the artisan breads on the slab.  Any advice is appreciated.

maurdel's picture
maurdel

I have been thinking about buying a marble slab - So I am very curious to see how it works for you. Do make sure there are no coatings or strange chemicals on your marble. I would certainly heat it up once just to "clean" it up a bit (and to see if it explodes :) )


Sounds huge. Will you use it on the bottom of the oven or the lowest rack?  


Please let us know how you like baking on it.

cullywilcoxon's picture
cullywilcoxon

I keep looking for any news about what in fact happened to the person who had that marble slab, for I, too, have wound up with a lovely, think slab of perfectly polished marble that I would like to use as a baking stone but worry about.   That is, will it perhaps explode?  Is marble a No-No?  Go for Granite or terracotta?   HCW in Wiltshire, England

sibails's picture
sibails

i would be interested to know how long your oven takes to heat up with such a whopper of a stone in it.


My nan had a piece of marble in her kitchen that she used for making pastry on, it was darn good pastry as well I tell ya.

cdnDough's picture
cdnDough

I use a large piece of 1/2'' thick, unsealed granite in my oven.  With all natural stone, heat it slowly the first few times.  If there is any trapped water/moisture it will crack/chip.

cake diva's picture
cake diva

I use the rough, nonfinished side of my pastry slab for baking my breads.  I give it the requisite 30 minutes only because I have never bothered to check what the appropriate preheating time is.  I have not had any under or overbaking problems.  And it stays heated for a long time.

twgiffin's picture
twgiffin

I purchased this board and it is great. Our counter tops are tiled and I needed a good flat surface. I thought its price was reasonable.


http://www.surlatable.com/product/kitchen+%26+bar+tools/bakers%26%23039-+tools/rolling+pins+%26+pastry+boards/white+marble+bread+board%2C+16+x+20.do?s...

ryeaskrye's picture
ryeaskrye

Has anyone know if soapstone would tolerate the high heat?


I assume it would. Has anyone tried it?

Grumpa's picture
Grumpa

It certainly has the heat resistance and strength to work but it may work too well.  Soapstone also has a high heat capacity (the amount of heat it can hold) and a high thermal conductivity (the ability to transfer heat) that will probably cause the crust in contact to brown or burn before the rest of the loaf is done.  Soapstone is more commonly used in pizza ovens where its characteristics are desirable.


I, too, would like to know if anyone has tried it.


Grumpa


(particularly grumpy right now)

Zenbirder's picture
Zenbirder

My slab worked beautifully, hundreds and hundreds of loaves of bread.  When I was baking for market the oven was going all day, so no problems as the slab was always hot.   I still have the slab and it is fine but discolored.  I am no longer baking for market as some of the laws have changed. 

 

We took the plunge and installed a total solar photovoltaic system, so my gas oven has to go and I am looking for an electric to replace it with.  No more paying for propane, electricity is now FREE!