September 6, 2014 - 5:59am
Should I turn out banneton on parchment first or straight on to oven stone?
What is the best method of transferring the bread from the banneton to the oven stone. (I'm fairly confident they'll turn out ok, as they banneton was primed generously with rye flour - but one can never be sure!
Should I transfer to the parchment/baking tray before sliding quickly on to the oven stone?
or should I upturn straight on to the oven stone?
I imagine the first method is safer and best for maintaining oven temperature, but does each method make any difference to the final result?
The oven stone has only been used once before and I sprayed it with oil the first time... I'll do the same again this time with the bread - should this prevent sticking?
Advice appreciated.. many thanks.
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I'm not sure it's necessary to spray oil on to your oven stone. I never do on mine, and nothing ever sticks.
In my opinion, the merits of sliding a loaf on a parchment outweigh the latter method For reasons you've mentioned.
Happy baking!
or at least don't do it again.
I would also go with the sliding method, you can dust the bottom with cornmeal before turing it out if you are worried about sticking, but given the fact that it sounds like you are putting it and the parchment on the stone I think that on the off chance that your dough wanted to stick the parchment paper would prevent that. then just slide the paper out from under it once it has firmed up some.
Thanks all. I turned the loaf on to parchment and slid on to the stone. Once 20 minutes had elapsed I pulled the parchment out as Woodenspoon suggested.
The instructions with the pizza stone said to spray a fine coat of oil on... but like you say I'm not sure it's necessary.
Loaf turned out great!
Yes, I would have said parchment paper or cornmeal.
So good to hear the loaf turned out great:)