The Fresh Loaf

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tiles versus perforated sheet pans for sourdough batards

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arcopress's picture
arcopress

tiles versus perforated sheet pans for sourdough batards

Hiya... 
I've been baking for many years in an old dynasty gas oven. I've lined both racks with 4 x 4 tiles.. worked like a charm.
I moved the 8 proofed batards from a couche to 2 silpain  full size sheets, and put them directly on the tiles, with a pan of lava stones on the bottom for moisture.

I just replaced the Dynasty with a Capitol stove.. Tried the same setup, but the oven won't come up to temp. (460F) , even after a long pre-heat. Warranty tech came out and told be the circulation was been blocked by the tiles.. he removed 1/2 of them to prove the point, and the oven stabilized at 480F. 

My question is, do you all think I can achieve the same results removing the tiles and using 2 perforated 1/2 sheet pans such as  Sil-Eco along with the 1/2 sized silpain? I want to maintain the dark all around color, along with a nice crumb and a crunchy crust.
Thanks....

 

I want my old stove back! 

Alan

PMcCool's picture
PMcCool

If your tiles were wall to wall in the oven, can you arrange them to leave a 1-inch or larger gap between the tiles and the oven walls all around?  That might permit enough circulation to keep the oven temperature where you want it.

Paul

arcopress's picture
arcopress

Paul

I tried that. . Removing one row of tiles. No joy. .I left 3 to 4 inches on either side. .

Alan

dosco's picture
dosco

Bummer about your new oven.

Perhaps you can use one of the closed vessels to bake? I have 2 pizza stones in my gas-fired oven and it seems to me that the loaf that goes on the lower stone gets a better oven spring. Maybe there is something to using a preheated, covered cooker.

Good luck.

Regards-
Dave

 

 

arcopress's picture
arcopress

Dave. .

If would be daunting to bake 8 batards covered.  Any experience with perf sheet pans? 

Alan

dosco's picture
dosco

Alan:
I have used perforated pans with an industrial oven many many years ago (cooking pizzas). That oven ran at ~675dF and had a firebrick "base" (surface on which the pizzas cooked).

I have not used perforated pans in my personal oven, although I have seen such a sheet (for baking batards) at Williams-Sonoma.

And yes, baking 8 batards with a Dutch oven contraption would be next to impossible (or extremely time consuming).

Is there such a thing as a perforated ceramic "stone?" Alternatively perhaps you could fashion a metal lattice that could hold small tiles (1"x1" or 2"x2") to facilitate convection yet still hold heat? Dunno ... wouldn't be hard to fabricate but it might be a bit much.

Regards-
Dave

 

 

arcopress's picture
arcopress

I called the manufacturer who is drop shipping new parts and sending a tech out to replace the Tstat, burner, and orifice.
We'll see if that makes a difference !