The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Correct way to use baking stone for bread baking

treasure's picture

Correct way to use baking stone for bread baking

Hi all

I am a baking newbie relatively, and just got a baking stone. I read instructions about not using soap etc. I want to bake regular bread and naan. When I baked bread before, i would just put the loaf pans in the oven and some hot water in another pan for steaming. Now with a baking stone, is steaming required? what about the loaf pans? Do I let the final rise of teh dough, be in the pan as before and put the pan on a baking stone? Would it take the same time as before?

Also if anyone has a good recipe/tips for naan, please tell me. i've never tried it before.


LindyD's picture

First, welcome to TFL.  Great that you have a stone.  

Steaming benefits just about all breads, except for those with an egg washed crust. Adding steam during the first few minutes of the bake keeps the crust soft, which will allow the bread to expand (oven spring).

I've found no time difference when baking a panned bread on a stone. You would do your final proofing in the pan, move the pan into the oven, then add hot water to your steaming pan.

I have never baked naan, but if you do a TFL search for naan, (search bar is at the top of the page, left hand side), you'll find plenty of hits.

Enjoy that new stone!

treasure's picture

Hi LindyD

Thank you for your comments. I tried the new stone with naan, not regular bread. It came out quite okay despite my having killed most of the yeast. thanks again for the tips.


LindyD's picture

I'm not going to ask how you killed most of your yeast, but am very glad the naan worked out!  I bet your next naan bake will be perfect!

LeadDog's picture

Naan (Indian Flat Bread) Reply with quote 

Makes 6 large breads. 
2/3 cup hand hot milk (about 95°-100°F) 
2 teaspoons extra fine sugar (I used regular sugar) 
2 teaspoons of active dry yeast (I used wine yeast) 
3.75 cups unbleached all-purpose flour 
1/2 teaspoon of salt 
1 teaspoon of baking powder 
2 tablespoons vegetable oil plus a little extra 
2/3 cup plain yoghurt, lightly beaten 
1 large egg, lightly beaten 

Put milk in a bowl. Add 1 teaspoon of the sugar and the yeast. Stir to mix. (I didn't stir mine because it would damage the wine yeast) Set aside for 15-20 minutes or until frothy. (I stirred mine at this time and let it sit another 20 minutes). 

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon sugar, the yeast mixture, the 2 tablespoons of vegetable oil, the yoghurt, and the egg. Mix and form a ball of dough. 

Empty the ball of dough on to a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 teaspoon oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk. 

I started up my Komodo Kamado, a charcoal fired cooker, about 30 minutes later. I had the vents very open and when I was cooking the thermometer was in the 500°F range. 

Punch down the dough and knead it again. Divided it into 6 equal balls. Roll out the first one into a tear shaped naan. My first one wasn't thin enough so it was a very good fat Naan. I put the first on a cookie sheet and placed it on the fire for 5 minutes. While it is cooking I rolled out the other 5 Naans. After 5 minutes pull the Naan from the cooker and flip it over on the open grill. This will brown the top of the Naan and put grill marks there. At this time notice if the Naan is over or under cooked. I ended up cooking the rest at 4 minutes and flipping them over on the open grill for 30 seconds. 

Eat them while they are hot! They were very good.