The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Granite Baking Stone

poorimmigrant's picture
poorimmigrant

Granite Baking Stone

Hey,

I know this discussion has been had over and over and I have spent time reading the previous topics about it, but I get confused as answers don't always appear to be the same :)

This morning I bought a granite stone for about $5 for usage in the oven. Wether it will hold heat or not I'll find out rapidly myself! What I'm mainly concerned about is the possible chemicals or toxic content used upon production of the tile. This has been mentioned several times, also for Travertine which was my initial goal to buy. 

I put some pictures of the actual tile online, of both the polished side and the unpolished side. See here pictures:
http://www.kookjunkies.nl/wp-content/uploads/2013/02/1.jpg
http://www.kookjunkies.nl/wp-content/uploads/2013/02/2.jpg

Is it like this usable for baking purposes?

Hope you can help to clear things!

Cheers,

clazar123's picture
clazar123

If it has a sealer on it, that will go away with a thorough heating but I'd advise start out with a gradual increase in temp (put it in a cold oven-then turn oven on) and a well ventilated kitchen the first time so any fumes can be dispersed. I've seen eggs cooked on granite with a blowtorch so have at it -heatwise. If it is going to crack or spall, it will probably do it at the first heat or anytime you heat suddenly (frozen to a hot oven). I'd use the rough side so the bread doesn't stick to the slick surface.

The only drawback is the WEIGHT of granite. That puppy must be HEAVY! Otherwise should work great.

Windischgirl's picture
Windischgirl

of this type of stone over a clay baking stone?  As clazar said, it must weigh a ton.  I'd be concerned that it would fracture due to thermal shock.  Clay, because it's been fired in manufacturing, has been tempered to withstand heat.

I have a similar slab of marble--about an inch thick--which I use for making pastry.  Because it's relatively colder than any other surface in my kitchen, it's ideal for rolling out doughs with a high percentage of butter.  The cold surface keeps the butter from melting despite the friction of rolling.

You may want to use your lovely granite piece for that!

 

Scott Wooten's picture
Scott Wooten

Granite will not be a very good stone for baking. A couple of reasons.......mainly in the area of heat retention. Granite cannot "hold" heat like clay or fire kilned brick. The mineral deposits in granite contract and expand due to heating and cooling.....and would cause problems with severe cracking when heated above 400 degrees. I would suggest using the granite for a kneading board.....because of the cool temperature retention...it works great. However, for a baking stone.....stick with clay. You will be much happier!!!  My 2 cents :)

Toad.de.b's picture
Toad.de.b

Hmm.  I've occasionally been frustrated on cold days this winter by my granite-surfaced kitchen island because S&F-ing or FF-ing on its icy surface sinks dough temp below DDT. 

In my next life I'm going to have Warm Floors under my kitchen island's surface.

Tom

poorimmigrant's picture
poorimmigrant

So I should look for clay.. Hmm, don't think I've seen that today at the do it yourself store.. A new challenge!

Has anyone any idea what kind of material this could be? 
http://www.3-2-1-pizza.co.uk/contents/en-uk/d8_PRICE_LIST.html

Edit: it actually says on their website it's fire clay 

 

Scott Wooten's picture
Scott Wooten

Same thing....that's what you want. Make sure it's at least 3mm thick.

gerhard's picture
gerhard

www.bakingsteel.com

This looks like an interesting baking surface.

Gerhard

Windischgirl's picture
Windischgirl

poorimmigrant, here in the US, I was able to purchase a "pizza kit" for about $10US...it consists of the circular stone, a metal bracket to lift the stone (I threw that away--it was a pain in the neck!) and a pizza cutting wheel.  We are also able to get such a kit with a wooden peel as well for about $15-20US...they are available at stores that sell household goods and kitchen tools.

I wonder if IKEA carries such a thing--I was able to get a clay pot cooker at IKEA (useful for making Tartine-style bread as well as wonderful stews and roasts).

martin's picture
martin

I use  deck ovens and have installed granite in both of them. Inititally I used stone about 1/2 inch thick but these cracked. The current 1 inch thick so far are doing fine with daily use for over a year now. I load the dough directly onto the stone. I pre-heat the oven for about 45 min - 1 hour.

I do have a woodfired brick oven but it is now too small for my needs. We shall be building another later this year using 4 rocket stoves to provide the heating to the brick mass. We are hoping that this will be more econmical on wood use, which has become increasing hard to get. It also has the advantage of being able to be re-heated as the fire is not in the oven cavity itself.

Good luck with you granite.

 

 

 

 

poorimmigrant's picture
poorimmigrant

Thanks for all the replies so far. As first replier Clazar said I'm now heating it up to a maximum in the oven (275 celcius/527 fahrenheit) for any fumes to disperse, and might do it another time later. As I figure the granite is possible to use but not the best which would be clay, but that I have to source, I live in Sweden/Stockholm btw. I could buy it on that website earlier posted but with a total of €88 I should be able to find it anywhere more budget.

Gijs Jansen's picture
Gijs Jansen

Hi Poor immigrant, Goede avond,

with our company Fydro we are manufacturer of baking stones which are considered best in the industry.

Specially for artisanal bread baking in bakeries and supplied in any number and size.

We have not started the private use sector, but you are welcome to try one.

We are proud to be the first with a certificate of the German Eurofins institute which declares: no migration of toxic or heavy metals. 

If the best in the industry use our stone for their most critical oven part you can rely on best baking result. 

Regards

Gijs Jansen

 

 

ichadwick's picture
ichadwick

Interesting. I have a local gravestone engraver looking for a similar piece of granite for me, but only 1 inch (2.5cm) thick. He uses marble, by the way, for cooking steaks in his own oven. Swears by it.

As for cracking - isn't granite an igneous rock created in much greater heat than any oven can generate? Should be able to withstand it. 

Let us know how well the granite works.