December 13, 2009 - 12:40pm
This may sound like stupid questions...
I am just getting started with artisan style bread baking. I have been using baking pans for my bread baking, I would like to switch over to a large baking stone or tiles. Where does the bread raise if you use tiles or a stone? You can't raise it on the pan. Also, how do you get the bread from where you raised it, to the oven? I've seen several pictures of bread loaves resting on towels, does this have any thing to do with my question? How do you keep the bread from sticking to the towels? Finally, I would like to find a good overall book for artisan bread baking. Any suggestions? I see several books mentioned on here, but which is the best one?