February 11, 2020 - 7:52am
Suggestions for baking multiple sourdough rounds for farmers market
I’m getting into baking sourdough for farmers market and a food cooperative, however, right now I’m using two Dutch ovens in my oven to bake my rounds. At this rate, it’s about an hour per two loaves which really adds up to a lot of time. Ideally I’d like to bake 4-6 rounds at a time if possible.
Has anyone had success with using baking stones and steam or baking steel? I’d like to get some stones that cover my whole rack 16X23. Does anyone know if stones are made this big and where I can buy one? Would someone suggest a stone on each rack, or just one on top? Looking to scale up to about 40-50 rounds. I do sandwich loaves too but I can bake 6 at a time in pans. I have to have loaves baked and packaged before 1pm.
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Here's a source for custom sized baking stones: (hat tip to DanAyo)
https://bakingstone.com/shop/home_oven/
Note the recommendation for clearance space between the stone and the wall of the oven.
I dunno about baking on two stones on two racks at once. Ask them and see.
As Dave said, I own a custom cut Fibrement stone and have baked on it for years. I am completely satisfied with it.
The cost to have the stone cut to fit your oven (with recommended space) is minimal.
Danny
I often use baking stones with a pan of lava rock underneath for steam. (Actually, I find the Dutch Oven method more convenient). For inexpensive baking stones try unfinished quarry tiles. Can buy these in several sizes (9" or 12" square, perhaps larger, and 3/8" or 1/2" thick). Half a dozen will fill an oven shelf, use 6 for an outdoor BBQ. Total cost is about $7. Can bake right on the tiles, but I find it convenient to use parchment paper as a liner.