The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone with a "stone" to be rid of?

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mekales's picture
mekales

Anyone with a "stone" to be rid of?

Hello,


I know we bakers are always trying new equipment, just like new recipes. If anyone is needing or wanting to get rid of a decent baking stone, please email me. Having been out of work for the bast 16 months (Urrgghhh!) and doing everything we can to "keep the house going", as much as I'd like to go out and buy a baking stone, it just wouldn't be prudent. I live in Southeast MI and depending on costs (wouldn't it be the heaviest thing you could ship) I may be able to cover the shipping... please, I am not looking for charity but just thought since we are baking our own bread now (so much less expensive) that someone might have a duplicate stone of which to be rid. Thanks!


Mekales

LindyD's picture
LindyD

Hi Mekales


I live in Northern Michigan and yes, we sure are enduring some awful economic times in this state.


There's some interesting info in this thread.  Finding a couple of unglazed quarry tiles will cost you much less than shipping a heavy stone, should someone have an extra.


Hang in there - we will get through this.

mekales's picture
mekales

Hey LindyD,


Thanks for the suggestion and words of encouragement! I needed both... our area is becoming a ghost town with all the family businesses disappearing and even our favorite grocery is closed. But, as you say, we will make it through. I am going to go get my tiles this weekend.


Happy Holidays!
Michael (mekales in Greek)

amazonium's picture
amazonium

I, too, was looking for an inexpensive stone solution so here is what I did: I went to a local tile place and bought 12 unglazed tiles ( they are 6 x 6) for 69 cents apiece. I keep 6 in my oven at all times. Your oven may be larger or smaller than mine, so just measure it before you go shopping. So, for less than $10.00 you can have a 'stone'! If you want more mass for heat, just double layer them- but I have been using these stones for over 3 years and have never needed a thicker mass for bread. The added benefit to having these in my oven on the lowest rack is baing able to get a great bottom brown on pies, cakes, etc. without burning. You can also reconfigure them in your oven if you want to, say, do a long baguette on the diagonal in your oven. Hope this helps! BTW,  just be sure that the tiles are unglazed. Oh yes, and if you don't want to put out the big bucks for a linen couche a piece of canvas from the fabric store works great- I think I paid less than $3.00 for a yard and I think it is 54" wide. I worked flour into it before I used it the first time and of course I never wash it- just take it outside and shake out the excess flour. Works great! Now, do you need a cloche? I have a thrifty way to way one as well- LOL! There is a picture of mine on my blog.


 


Amaz the Thrifty


http://hippolytacancook.blogspot.com/

mekales's picture
mekales

Hey Amazin!


Thank you for your suggestion! I going to find my tiles THIS weekend. By the way, your bagles look amazin' on your blog! It's been a few years, I guess I need to give them another go!


Happy Holidays!


Michael (mekales in Greek)

Ryeblossom's picture
Ryeblossom

You can make some clay tiles in a clay studio, just make sure it's thick enough (don't ask...). I'm not sure about the costs, you'll have to see what's offered in your area, but that could be another option for you. 


Other than that- I second the other ideas that were already brought up, as they are cheaper and faster. 

serifm's picture
serifm

I bought three Saltillo tiles. They are 12" square, and my large oven holds 1 1/2 tiles. I bought them at a large floor covering store and paid a dollar each. The store even cut one in half for me. They work perfectly.


Sally