The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking tiles

  • Pin It
joan douglas's picture
joan douglas

Baking tiles

I need to purcahse a baking tile. Do I ask for an uncoated terra cotta tile? I visited a rock and stone place today and the poor sales lady was not sure how libel she would be  if she told me what to do. I must have really "put a dent in her doo', but I did not intend to do anything more than make crusty brerad! Please help. Joan

LindyD's picture
LindyD

Hi Joan,


If you type "baking tiles" in the TFL search bar, you'll come across a few thousand varying opinions on the safety of tiles available at the local hardware or rock shop.  


Or, you can skip all that and just buy a baking stone from Amazon, or a local source, at a price and shape of your chosing.


Less worries about food safety with the latter.


Happy shopping/reading!

Cabuya's picture
Cabuya

Hello Joan.


Last fall I bought some Grillstones from www.vermontcountrygrillstone.com for my baking needs. They are not cheap but I can recommend them. Each stone is 16"x 6"x3/4". They cost $15.00 a piece. They appear to be a cut lava stone. I bought three stones to cover the entire ovenrack because I like to bake two loaves at a time. One could get by with two stones for one bread. The stones are made to cook directly on a grill, but they work beautifully for baking bread. I do recommend it, and the choice is yours.


Good luck, Franz

joan douglas's picture
joan douglas

Dear Franz,


Thanks for the kind reply. I really wanted to hear from someone with experience. The price is very reasonable and I plan to contact  Vermont country grillstone. Your idea of using two stones makes sense. At what temperature do you heat your oven? I make sprouted grain bread and am in the process of perfecting rye  barley. When I bake the temperature is 350 degrees. Do you bake at a higher temperature? Many thanks, Joan

Cabuya's picture
Cabuya

Dear Joan.


I bake mostly sourdough bread with 60% homeground wheat fiour. I heat the oven to 500*, put in the dough, and do some initial spraying to improve the steam situation every 2 minutes for an eight minute period. After that, I reduce the temperature to 425*. When I bake two loaves at a time, the part of the loaves closest to the oven walls tends to get burnt a bit. At the midpoint of the bake I turn the loaves around which is very easy when I put the dough on parchment. I hope this answers your question. By the way, the Vermont people talk about a replacement warranty if a stone breaks. This is probably more likly to happen when you cook meat or fish on an oiled stone directly on a barbeque..I wouldn't worry about that possibility when baking bread.


Best regards, Franz

Cabuya's picture
Cabuya

Joan.


I don't know if you checked out the Vermont site. When I wrote to you, their price (a promotion) was $15.00 per tile. If you acted that's fine  I noticed today that they have gone back to their regular price. I want you to know, that I did not want to mislead you.


Best regads, Franz