Stainless steel plate to replace baking stone
Can I use a stainless steel plate to replace the baking stone for the oven?
I can get access to black granite stone. I can it custom cut to the size I need (about 16 inches x 14 inches). HOWEVER, one piece of that granite will be very heavy. My granite supplier says at least 10kg. And I need 2 such stones to bake 2 loaves at a time. So total weight will be around 20kg. I am worred that 20kg will be too much a strain on the side rails that hold up the metal racks (I plan to place the granite pieces on top of the oven racks). Anybody has a similar issue/problem?
Hello from NE Ohio
My name is Ron, from NE Ohio, and I have been posting and reading on TFL for some 24 weeks now, but just discovered this forum. Yeah, I'm a little slow sometimes. LOL
I'm new to baking bread, I got into it as a result of the Artisan Breads in 5 Minutes book (ABI5), and although I am getting some really tasty results, I find myself wanting to achieve better, consistent results.
I'm also hoping to achieve a bread with a very open not so damp crumb. My research has brought me here, and I love TFL site.
Diagnostic please!
Baked the San Francisco sourdough out of 'crust and crumb' by Rinehart. It tasted good and the crumb looked quite good, tender and shiny. But i can't seem to achieve a nice looking crust, it is a bit greyish. where i have slashed the loaf the colour is even wore and the slash doesn't look right.
Would be grateful for any help.
Thanks
Modified KAF Sourdough Bake Temp Question
I modified the KAF sourdough recipe as follows:
224g starter
336g water
495g KA APF
100g KA Rye
14g sugar
14 g salt
I didn't follow their procedure. I mixed starter and water then added sugar then flours and let autolyse for 30 minutes. Kneaded it for 5 mins until medium gluten and put it in oiled bowl. I will fold in about 45 minutes then stick in fridge overnight.
Tomorrow I'll have my wife take it out of refer at about 5:00. I'll fold again around 6:15, shape around 7:00, then bake around 9:00.
Crusty Starter
Help please .. my starter is just 8 days old and the past couple of days it has grown a 1/4" thick brownish crust on top. Every day when I feed it it is there. I've been stirring it in, but today I lifted it off ... what is it ? Is it a death knell ? Starter smells fine and is bubbling away under this crust ..
Artisan Breads
My wife and I are planning to open a coffee and sandwich shop in south Brazil.
Fresh roasted coffee and gourmet sandwiches. We want to begin offering four
artisan breads, po-boy or hoagie type, where customers can select their
ingredients. Beside a basic white and a wheat, what are suggestions from
this illustrious group on artisan breads which would be unique. Thanks!