June 11, 2012 - 3:40pm
Pizza Stone
I purchased a FibraMent-D baking stone and everytime I use it the crust burns. I use my BBQ because the temp. reaches 500 to 600 degrees.
The last time I baked one I elevated the stone using a cast iron dutch oven and it still burnt. Any suggestions.
Thanks from a fellow baker
Pauly
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Or malt syrup? Or other sugar ingredient? (I've heard of everything from molasses to palm sugar).
Sugar burns rapidly at that temperature.
Whatever it is, it's probably not the Fibrament, but dough composition.
Care to share the forumla for your dough?
First problem is that you shouldn't normally be baking a loaf of bread at 500-600 degrees for more than a short time.
Most likely if you are using your BBQ the heat is too close to the stone and is causing the burning.
If you try lowering the temperature and/or try moving the dough several times while baking that would help.
Mainly, you should make sure there are no burners on directly below the stone. You need to use indirect heat.
Certainly per Thomas if you have a high amount of sugar in your dough it will also add to burning the crust.