The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

large griddle for bread?

copynumbervariant's picture
copynumbervariant

large griddle for bread?

I'm thinking about getting a 15x15 cast iron griddle for baking bread in shapes other than boules. The lip could make sliding bread onto it a bit difficult, or it might be fine. Anyone have experience using something like this?

Redjacketswamp's picture
Redjacketswamp

There are lots of other options that may be better for what you are after.  My first choice would be a vintage rectangle Griswold griddle  This one is 14" x 26" .

If you are after lipless:

  1. Look in indian stores who often have a cast iron plate for very cheep.  
  2. Thicker (3/4") and more high-end option from Manufactum  
barryvabeach's picture
barryvabeach

I use a cast iron griddle occasionally.  What I usually do, which is probably all wrong, is preheat the oven  ( I have a small combi that preheats pretty quick)  At the same time, I put the griddle on the stove top and turn the burner on and get the griddle up to 450 F or so ( I know I can do that in the oven, but I have read that it should preheat for 30 minutes to an hour , and I don't have that patience. ).   When the griddle is up to temp, I use serious gloves  ( grill armor gloves )  and turn the griddle upside down on top of the banneton, then flip it over and take off the banneton, then slide it into the oven.   To get it out,  I just use a peel.

On occasions when the griddle is already hot in the oven  ( for example when loading a second loaf ),  I use a varant of a super peel which I made to fit my small oven.   super peel   you could probably use a regular peel, the only risk is you might get a slightly distorted shape.