The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello there...

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Punky1981's picture
Punky1981

Hello there...

First, I'm new to the site and would like to introduce myself, my name is Angie, and I'm 32 years old. I'm a phlebotomist, and honestly don't do a whole lot of baking with the free time that I have. However, I'm hoping to change that soon. 

 

Second, I'm hoping someone here can help me out with some information. I'm trying to figure out how to bake bread on a pizza stone (which is how I found the site to begin with). I won this pizza stone as a gift, but it came with no instructions what so ever, and trying to look it up online didn't bring any useful information either. So here is my question, that I hope you can help me with. 

 

When baking bread on a pizza stone, do I have to worry about it falling out of shape and oozing off the stone, and what temperature should I bake it at? 

 

Any help would be great. Thank you so much for your time. :)

hanseata's picture
hanseata

You don't need to worry. When a bread is shaped, a surface tension is created that holds it together. Bread baking needs a bit of practice, but here in TFL you can find many good instructions, also in the books that are recommended.

You have to be aware, though, that a normal pizza stone might break, when you bake at high temperatures, and create steam (to achieve a good crust), and some water drips on the stone. Pizza stones are usually thinner than regular bread baking stones.

Happy baking,

Karin

Punky1981's picture
Punky1981

Thank you very much! I've been reading a few different things on here, and I think I'm ready to give a couple a try, but I'm thinking maybe I need a baking stone, instead of a pizza stone now. :)