March 15, 2012 - 10:07am
Not getting hard crust when using my baking stone
Every time I try baking on a stone my crust is soft on the bottom.
Am I not heating it long enough or could the top of the bread be cooking to fast. I am using 475 degrees and putting the stone on the upper rack
DO I not have the right stone. I bought the square pizza stone from Bed Bath Beyond
Thanks for your Help!!
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:) 45 min to an hour is normal
good question? I will pay more attention tonight, and let you know results
Thanks
I would preheat the stone for AT LEAST one hour at the highest temperature possible for your oven. You can lower the temperature right after the bread goes into the oven. Also, use steam if possible.
Jeff
Preheated the oven for an hour. Everything worked out fine. I wasn't heating it long enough. Thanks
I do have one more issue. I get these quick brown spots on the dough before the top gets evenly brown but even then you can see the spots
Can anyone help?
A better explanation of "quick brown spots" or a picture would be very helpful.
Jeff
is a chemical reaction, maillard reaction, to the amount of sugar and amino acids present in the dough. Spots usually even out but might indicate an uneven distribution of digested sugars (from fermentation) in the dough. Spots can also be caused by a air bubble under the surface and the crust in that particular spot has thinned out, dried a little bit more and browns quicker.
Mini