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Tesshan
46
Dec 14, 2017
Bought a pizza stone for my oven to make pizza but I tried it also for baking bread and I am delighted about it. Bread cooks more evenly and the end result is much better than without the stone.
LeCheffre
42
Dec 14, 2017
TesshanHave you tried the cast iron pot method?
Tesshan
46
Dec 14, 2017
LeCheffreNope, never did. You?
LeCheffre
42
Dec 14, 2017
TesshanIt's how I do all my breads. 4qt cast iron, preheat it, bake 20-30 mins with the lid on for steam and rise, then remove lid for browning, 20-30 mins.
Tesshan
46
Dec 14, 2017
LeCheffreInteresting. I use a proofing basket to let it rise and then place it on the stone (lined with semolina) in the oven.
LeCheffre
42
Dec 14, 2017
TesshanYeah, I proof in a banneton as well.
Do you do anything for steam when you bake?
MatchaLatte
12
Dec 14, 2017
TesshanPro-tip; one the loaf is on the stone, put a metal lid over it (I have a deep casserole tin that I turn upside down) Keeping the bread under a lid makes it super crispy on the outside and gives it a bakery level aesthetic!
Dr.McCoy
345
Dec 14, 2017
TesshanOh man once I figured out how to actually use a pizza stone I never looked back. Brick oven-like pizza erry day? Yes plz. This being said I do a cast iron pot/dutch oven for my breads.
Tesshan
46
Dec 14, 2017
Dr.McCoyAmen on the pizza part!
Backlash52
6
Dec 14, 2017
TesshanI use mine for any artisan bread i bake. The high heat from the stone helps give it a sturdy bottom to the crust and the porous nature of the stone allows it to vent some water like the top does. As long as you preheat the stone well they are awesome for a variety of baking tasks.
Backlash52Also regulates the temperature in the oven by holding heat. Useful to have in there even if you're not baking on it.
JimSB
5
Dec 14, 2017
TesshanI've used a stone in the past, but am now using a Baking Steel. It's a 1/4" thick sheet of lightly textured steel, which holds at least as much heat as the stone, but due to higher thermal conductivity it is able to transfer it to the pizza, bread, or whatever you're baking much more quickly than the stone is able to.
Tesshan
46
Dec 14, 2017
JimSBInteresting. Does it cut cooking time in half?
JimSB
5
Dec 14, 2017
TesshanNo, but it makes a really great bottom crust!
Quazi
67
Dec 15, 2017
TesshanI like to combine the pizza stone and dutch oven methods - leaving the stone in the oven helps maintain and regulate the heat in the oven which has helped control a variable in my quest for perfectly repeatable bread recipes. I'm almost there!
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