The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not getting hard crust when using my baking stone

  • Pin It
ScottBoyd's picture
ScottBoyd

Not getting hard crust when using my baking stone

Every time I try baking on a stone my crust is soft on the bottom.

Am I not heating it long enough or could the top of the bread be cooking to fast. I am using 475 degrees and putting the stone on the upper rack

DO I not have the right stone. I bought the square pizza stone from Bed Bath Beyond

 

Thanks for your Help!!

Mini Oven's picture
Mini Oven

:)  45 min to an hour is normal

ScottBoyd's picture
ScottBoyd

good question? I will pay more attention tonight, and let you know results

Thanks

Yerffej's picture
Yerffej

I would preheat the stone for AT LEAST one hour at the highest temperature possible for your oven.  You can lower the temperature right after the bread goes into the oven.  Also, use steam if possible.

Jeff

ScottBoyd's picture
ScottBoyd

Preheated the oven for an hour. Everything worked out fine. I wasn't heating it long enough. Thanks

I do have one more issue. I get these quick brown spots on the dough before the top gets evenly brown but even then you can see the spots

Can anyone help?

Yerffej's picture
Yerffej

A better explanation of "quick brown spots" or a picture would be very helpful.

Jeff

Mini Oven's picture
Mini Oven

is a chemical reaction, maillard reaction, to the amount of sugar and amino acids present in the dough.  Spots usually even out but might indicate an uneven distribution of digested sugars (from fermentation) in the dough.    Spots can also be caused by a air bubble under the surface and the crust in that particular spot has thinned out, dried a little bit more and browns quicker.

Mini