The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread stones.

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Rosetti's picture
Rosetti

Bread stones.

Hello everyone


I'm new to this site but thought I'd let you know how well I'm doing after starting to make my own bread. I have not done this since the 1980's.


I have been trying different recipes but could not get the results I wanted so one of my son's who works in a tile manufacturing company bought me a piece of kiln tile from his works. It is untreated and about 1/2" thick. My loaves are springing out of their tins, crusty on the outside and as soft as a pillow inside. If you manage to get a tile that is unglazed you should test it first by dabbing your tongue on the upper side (the side you will bake on) and if your tongue sticks to it, then it needs curing in the oven. If it doesn't stick then it's already cured. This is how tiles are tested in the factory apparantly.


Just thought I'd pass this on to those who are trying to find a bread stone cheaply.


Bye for now


Rosetti.

matilda's picture
matilda

I was looking for a bread stone in the store just today, after reading on the web that you can use quarry tiles instead of the super expensive pizza stones. Thanks for sharing, I can't wait to trying them!


Matilda


http://sickofood.blogspot.com/

TuzaHu's picture
TuzaHu

Quarry tiles, oven brick?  Where are you guys finding this?  I have no idea where on earth Tiles would be made around me.  Do you bake directly onto the tiles, no pan, or with a pan?  What about those pizza stones?  I see them at ROSS 15 inch stones for less than $10.  is that a good price?  I've never used one but would like to have something to lay a free form dough, like sourdough on my grill and bake like when I go hiking.  Have the sourdough proofing on the ride up to the camp site.


 


 

ehymes's picture
ehymes

Do you dab your tongue on the tile before or after heating it?


:)

Grayfox's picture
Grayfox

I don't have a breadstone


but I find that a thermal-mass in the electric oven helps,


so I've positioned three full sized firebricks on the floor of the even, between the oven elements. 


During the 500 pre-heating they absorb a lot of heat, which seems to even the oven's heat when I reduce it to 350 just before placing the bread in to bake.


Mosts breads do well on the middle rack for 20 to 30 minutes.