June 17, 2022 - 11:10pm
Baking four 1kg-batards at once in a home oven without using dutch ovens/cast iron combo cookers
Hi,
If I am baking 4 loaves of bread on two decks, should I put a baking stone on each deck? I'm worried that the stone on the upper deck will block the heat and prevent the loaves below from browning. Any ideas?
Thanks!
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I never tried this, but I would have a stone on each level (otherwise so much dough would probably bring the temperature of the oven down a lot, and in my experience bread bakes much better on a stone (steel in my case), than on a regular tray), and if needed you can always move the breads around for even browning.
I would have one on both Shelves. I’ve done this with trays of rolls and it works perfectly.
If the upper heating element comes on during "maintenance heating", then the loaves on the upper deck might brown quicker (on their upper crust) than the loaves on the bottom deck.
You may have to swap the loaves between upper and lower to compensate.
Or... tent the upper loaves.
Or... if the oven is big enough, and you have a 3rd rack, and enough rack "slots", use 3 baking stones, such that there is an empty stone on the uppermost rack/rack-slot.
Extra racks can be found at appliance parts stores, or ordering from manufacturer.
(the extra one) Does it matter?
I dunno.
A large cookie sheet might suffice, or even a couple pieces of aluminum foil.
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Since you love DIY. Here's an idea if you don't already have a baking steel.
Pre-made baking steels are expensive plus expensive shipping. You can make your own if there is a nearby retail steel shop that will custom cut a piece. For ideas, see this one in my area: www.warnersteel.com
1/4" thickness is good. Anything thicker will be real heavy. Measure internal oven, and allow 1.5" clearance on sides/front/back. Get a quote from the steel shop.
Use rough sandpaper-for-metal to smooth all the edges. Use really fine sandpaper (made for metal) to polish the surface and remove any oxidation.
If they use a "plasma cutter" to cut the piece, they may be able to round the corners at low extra cost. Purpose: looks nicer, and less damage to the floor if you drop it, and allows better oven air circulation.
If they use a "shearing cutter" to cut the piece, they can still trim the corners with one cut per corner, so as to allow more oven air flow. Shops usually charge by the "cut".
When edges are sanded down, and surface is polished, then clean and season. I forget which oil is recommended to season steel.
You over estimated me😄😄😄
I've seen photos of your projects. Using sand-paper, and even a fine metal file, is not beyond your abilities.
The only difficult thing would be finding a metal shop near you that would do a one-off 15" x 17" piece of steel and cut the corners off a little.
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Another ideer: a travertine tile, 18" x 18", cut down to size:
https://www.lowes.com/pd/Satori-Ivory-18-in-x-18-in-Honed-and-Filled-Natural-Stone-Travertine-Floor-Tile/5005490515
Under $14 (Indiana price), customer pickup in store. Not including cost to cut down to size. Some stores will trim your tiles.
If you already have an electric angle-grinder, a stone-cutting wheel is under $25 at Lowes.
@Dave: Am I correct that the 3rd stone is used to further stabilize the oven temperature and shield the upper loaves from excess browning?
Yes. And I forgot to mention, the loaves on the lower stone might brown faster on the bottom -- so swapping upper/lower might still be needed. Or... else some other jury-rig might be needed to prevent the lower stone from getting hotter than the upper stone.
Added: See Benny's description of how he shields his baking steel from the extra radiant heat of the lower heating element.
Please🙏
P.S. ordered the extra rack
But any-hoo...
https://www.thefreshloaf.com/search/node/benito%20aluminum%20roasting%20steel
3rd result, then scroll down to Benny's comment. He's mentioned it several places, probably including an OP too. But that's the gist.
instead? And when cool cutting into quarters. What's the flour?
It's a gift for different people. Whole loaf looks better.
And I need to make at least 12 loaves.
with baking parchment, removed the loaves from the boxes with the parchment stuck on the sides, trimmed off any excess paper yet using the parchment to handle the loaves straight into the oven onto an baking tray. The parchment shape holds somewhat for free form loaves. As they bake the parchmen detatches and loaves expand more naturally. Might be handy tip for crowding a shelf. You can also pull the paper out when rotating the loaves halfway thru the bake.
Ten days ago lightning knocked out my internet router. I'm back again..... :)