The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Imporvising baking equipment

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Small Space Baker's picture
Small Space Baker

Imporvising baking equipment

Found this site a couple of days ago and I have been thinking about it ever since.  I baked all of our bread years ago but fell out of the practice with the business of working and raising a family.  Now we are retired and it is just the 2 of us in a small house I think its time to enjoy myself in kitchen again and that means bread.

With very little storage available for equipment I have been trying to figure out how to bake the artisan style breads with what I already own.  My options include:

   1. Pizza stone with a heavy stainless steel dutch oven (bakelite handles removed) used as a cloche.

   2.  Pizza stone with an aluminum pan below holding a cast iron corn-stick plaque and adding water to the pan when I put the dough onto the stone.

   3.  Pizza stone and spraying water into the oven when I place the dough on the stone.

With all of the experienced bakers on this site I hope that someone can give my some ideas on which of these methods have the best chance of success.

Thanks for the help this is a great site.

Small Space Baker




ehanner's picture


All of those will work just fine. I would start with option 2 or 3 just from ease of use. As long as you have a steaming method they will be fine. The one other consideration would be the heat source of the oven. If yours is gas, then I would look at some covered option, using the stone and a roaster lid or bowl to trap the steam given off by the dough for the first half of the bake. If you are electric the above tips apply.

Hope this helps.


Edthebread's picture

I would advocate option a variation of option 1, putting the bread on a stone, then covering with a light stainless steel bowl, or even an aluminum foil roaster pan. As it only needs to trap the steam, there is no need to use a heavy pan, that may difficult to manouver into the oven.  Also this way you don't have an oven full of steam, which can be hazardous when you first open the oven and are not expecting it!  Some folks have also had problems with the steam shorting out their oven's electrical system.

flournwater's picture

Number 3 will destroy your hot baking stone if your cold water makes direct contact (even in a spray) with it.

Been there; done that.