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Old 03-22-2011, 11:48 PM   #286
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Ooooooo options, i like those
Thanks
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Old 03-28-2011, 08:25 AM   #287
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I was busy this weekend! Ciabatta, lavash crackers, cornbread, and casatiello. (crappy cell phone pic)

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Old 03-28-2011, 10:34 AM   #288
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wow looks great LP.

friend dropped off a King Arthur flour catalog the other night

Is the flour all that much better than grocery store stuff

I tried the stone:


worked well, just the crust was not crunchy, so I think I have to get a mister for the water to help in that.

picked up a bread book and I have some experiments to do when I get the time
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Old 03-28-2011, 11:05 AM   #289
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Thanks Scott!

Did you let the stone preheat long enough? Your stone looks pretty thick and sometimes they take a long time to get hot enough. I preheat mine for at least 30 minutes.
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Old 03-28-2011, 11:58 AM   #290
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Thanks Scott!

Did you let the stone preheat long enough? Your stone looks pretty thick and sometimes they take a long time to get hot enough. I preheat mine for at least 30 minutes.
yeah 5/8kiln stone, but I think it was plenty hot. will time it next time to see. I kept seeing the steam being an issue. my pot bread as in baked in a pot turns out just fine.
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Old 03-28-2011, 12:16 PM   #291
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Mist or steam is pretty important for good crust formation. Some people will go as far as getting a brick really hot and dropping it in a pan of water before closing the oven door. I have found that just spraying a spray bottle full of water on the mist setting into a hot oven with the loaf already inside works just as well.
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Old 03-28-2011, 12:23 PM   #292
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yeah 5/8kiln stone, but I think it was plenty hot. will time it next time to see. I kept seeing the steam being an issue. my pot bread as in baked in a pot turns out just fine.
Gotcha. What I find that works well is put a metal pan in the oven and preheat it with the stone. Pop the bread in and then dump 1 cup of really hot water into the pan. I also dip my hand in the hot water and flick it on the sides of the oven to produce a little extra steam.
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Old 03-28-2011, 12:43 PM   #293
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some good options to try out, thanks guys.
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Old 03-29-2011, 04:45 AM   #294
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As big as that stone is, Garry, I'd give it an hour to heat up.
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Old 03-29-2011, 05:02 AM   #295
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As big as that stone is, Garry, I'd give it an hour to heat up.
shouldn't the stone allow for circulation?

Most ovens have the heating elements on the bottom, the tight fit of that stone may be keeping most of the heat in the bottom and not heating properly the top causing the crust to be mushy and/or undercooked.

Probably a smaller stone sitting on a wire rack will provide better results?
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Old 03-29-2011, 05:16 AM   #296
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Originally Posted by santaferider View Post
shouldn't the stone allow for circulation?

Most ovens have the heating elements on the bottom, the tight fit of that stone may be keeping most of the heat in the bottom and not heating properly the top causing the crust to be mushy and/or undercooked.

Probably a smaller stone sitting on a wire rack will provide better results?
This is a very good point, and he's correct. Most commercial ovens heat top and bottom, but some heat only the bottom of the stone. That works fine in a hot oven. The purpose of a stone or a hearth compared to sonething like a convection oven is the heat comes from the bottom and heats up through the loaf. In a really nicely hydrated/baked loaf you can actually see the holes streaming up bottom to top and this is why.

The importance of Preheating cannot be underestimated. Without it, you're putting bread on a cold stone. It's hard to say how long, since every oven is different. It looks like the photo above would be a perfect setup, maximizing oven space, but I will take longer to preheat as noted. I would agree an hr. Minimum after the oven actually comes up to temp.

Steam will affect crust for sure, but in this case I'd guess the oven/stone ust weren't hot enough. After this, if you find that there still is not a good enough crust, but you have the color your looking for, you can pop open the oven door with heat off for last 10 min or so. This will let the moisture out of the oven and allow the bread to finish in a dry oven. Commercial ovens have dampers for this reason.
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Old 03-29-2011, 06:33 AM   #297
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Timely post on the Bread Bakers guild site....

http://www.breadcetera.com/?p=85
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Old 03-29-2011, 09:21 AM   #298
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will preheat like crazy next time and try the mister option. The stone worked well for the pizza/calzone I did when the dough stuck to the peel

now I just have to find the time to try again.
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Old 03-29-2011, 10:53 AM   #299
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will preheat like crazy next time and try the mister option. The stone worked well for the pizza/calzone I did when the dough stuck to the peel

now I just have to find the time to try again.
try to mellow up, baking while angry doesn't work

...and, if your oven doesn't have heating elements for baking (it will have them for broiling) on top and sides, cut down that stone. There is no way the heat can rise sufficiently as is.

Remember that the sole purpose of a stone is to mimic the surface of a wood fired oven, where the heat envelops the foods.
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Old 03-29-2011, 01:44 PM   #300
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try to mellow up, baking while angry doesn't work

...and, if your oven doesn't have heating elements for baking (it will have them for broiling) on top and sides, cut down that stone. There is no way the heat can rise sufficiently as is.

Remember that the sole purpose of a stone is to mimic the surface of a wood fired oven, where the heat envelops the foods.
I am very mellow when I am mixing the ingredients, it is the putting in the oven part I get a bit miffed at.

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