Baking bread on a stone, stove in the oven

[Baking bread on a stone, stove in the oven, microwave]

Baking bread on a stone, stove in the oven, microwave

I have long wanted to conduct this experiment: bake several loaves of bread under different conditions: on a stone and on a baking sheet, with and without steam, in order to see and compare what is the difference and what is the fundamental difference. Fortunately, in order to really feel the difference, I have all the necessary conditions: a gas oven that bakes unevenly and does not hold heat and moisture, a stone that neutralizes uneven heating, and a chic large metal bowl with which I organize humidification. In fact, I already baked this and that, and even when there was no oven, I baked in a microwave with convection, but it was a different experience at different times at different stages of my communication with bread dough, and so that I could clearly see and compare - did not bake.

In this article I will try in detail and, I hope, to tell in detail about stone and steam, about how the crust and crumb are formed and, in general, what happens to the dough during baking.



A rock

For those who are just beginning to be interested in baking, I will briefly explain that a baking stone is not a stone in the literal sense of the word. This is a special stove about the size of a baking sheet, square, rectangular or round, with an average thickness of 1-2 cm., As a rule, ceramic or terracotta, which, when heated in the oven, simulates a red-hot oven. In practice, it is an absolutely irreplaceable thing, although you can bake without it, but once you start using a stone, you simply cannot refuse it, because the difference is everywhere a difference. This is especially true for unpredictable gas ovens, which are often baked through a stump-deck: on the one hand they are very fried, on the other there is barely a flame, and they do not blush from above, leaving the product pale gray. Unfortunately, this is the scourge of most gas ovens, but, with a part, you can do something about it, namely - use a stone for baking. Usually it is placed on the grate, and the grate on the middle or lower level and heated for about an hour so that the stone is heated to the desired temperature. The stone heats up evenly, it accumulates heat, acting as a kind of heat exchange buffer, and then evenly gives off heat to the bread. At the same time, thanks to the powerful heat of the stone, the dough does not have time to blur, as it often happens on a baking sheet, it immediately begins to grow upward, and the bread turns out to be like a bun, and not like a cake. At the same time, a big plus of the stone is that the bottom of the bread does not burn, it is completely and evenly baked, and the crust has time to brown, even if it seemed impossible before.

I have such a stone.



You can compare bread according to the same recipe, baked on a baking sheet and on a stone. Here is a cutaway bread baked on a stone. The photo clearly shows how the bread pores are directed upward from the lower crust under the influence of powerful heat.



And here is the bread baked on a baking sheet. Despite the fact that the oven was well preheated, the dough on the baking sheet had time to "float" a little, this is noticeable both in the shape of the loaf and in the structure of the crumb: the pores are not directed upward as vigorously as in the version baked on the stone. From this indicator alone, we can conclude: the workpiece had time to blur a little before it began to grow up.



And on a baking sheet, the bread can burn faster, behold, the bottom of bread baked on a stone, very moderately "fried".



And here is bread baked on a baking sheet (from the same dough, the same period of time, the same temperature, with steam).



But the bread baked in the microwave in convection mode (for this you need a microwave with convection), I baked in it for two years for sure, until we moved to an apartment with an oven. There is no way to set up a stone, place a bowl with boiling water, or cover the bread with a bowl to form a dome. The bread was planted on a round grid, wrapped in foil. The heating element and microwave fan were on the side, so the warming up went sideways and up the product, the bottom crust was very weakly baked and always remained pale, but the top one had time to properly stiffen and fry. By the way the pores of the crumb have blurred, you can clearly see what happened to the bread. Instead of starting to grow up and round out, the bread floated, although, to be fair, it still turned out to be lush.


author Elena Zheleznyak, published on the website 🔗

TOPICS ON OUR SITE:

Steam baked goods in the oven

Ceramic molds, caps, dishes, trays for baking bread

Baking stone

Tanya, can you please tell me what temperature is better to bake on a stone? The oven is simple, gas. With a stone, the temperature does not drop quickly, and the bottom fries very well.

[Admin]

Admin, thanks Tanechka, I want to try everything and don't dare ...

Tanya, can you please tell me what temperature is better to bake on a stone? The oven is simple, gas. With a stone, the temperature does not drop quickly, and the bottom fries very well.

Here is some very good advice for baking in a gas oven (bottom, end of text) Steam baked goods in the oven
"The ability of the oven to hold steam is the reason for the main practical difference in baking bread in an electric and gas oven. The latter, for obvious reasons, does not hold steam, respectively, neither a frying pan, let alone a spray gun, does not work here. As a rule. For this reason, the technology of baking under a hood arose, which, if you think about it, is the same as baking in a kettle, only turned upside down. The first hoods were heavy - flower pots, goose pots. This approach has crawled into books. For example, Lehi suggests using ceramic dishes for baking, and the notorious Chad Robertson advises a special combination of a cast-iron saucepan and a frying pan, where both can serve as either a dish or a lid.In fact, as practice has shown, the hood has only one task - to serve as a barrier for steam, so I use a solution that more practical, and more economical - a gastronorm container.Gastronorm container, in English steam-pan, is a vessel that is used I'm in restaurants to keep food warm. I bought the thinnest and largest that fits in my oven, it cost a penny, and it works - you can't imagine better. "

And to heat up immediately to 250?

[baba nata]

baba nata, I have the same problem with the burning bottom ... I began to heat the oven less - up to 230 degrees, as I plant bread, pour boiling water on the bottom of the oven (in a frying pan), close the door and immediately turn it down to 180 degrees ... It seems that the bottom has become less burn ...

Girls, thanks for the help. I'll put some foil on the bottom of the oven.

Good day!
I am a lucky owner of a baking stone. We will never come to a common opinion with my husband: how much and should the stone be heated before baking the next loaf? They warmed it up, put the bread on, covered it with a cap, then lowered the temperature to 210-215 degrees, baked it. I came up with the next one. and here is the dispute: we heat at 260 degrees before planting the second loaf for 30 minutes.

[ellen]

ellen, I do not think that it will cool down so quickly that it will then be heated for 30 minutes

Here's another thing: when we put the bread dough in a mold (on the hearth) into the oven, then the temperature in the oven drops from the cold dough at a proofing of 30 * C, and sharply by about 20-30 * C, which is not desirable.
Therefore, the oven is heated to a stronger T *, so that when it falls, it remains normally hot for baking bread.

If the loaf is formed for baking on a stone, without a mold - is it not necessary to heat? Or add 10 minutes at a high temperature?
If you bake a few loaves with the technology we have invented, the process takes several hours: - ((Yes, and the waste of electricity is quite large.

If the loaf is formed for baking on a stone, without a mold - is it not necessary to heat?

How do you imagine this procedure?
The heating temperature is about 250-300 * C for about one hour - during this time the dough will have time to roast to charcoal

First, the stove is heated, then bread dough is laid on it and bread is baked - the principle is this

No, I'm all about the same thing: I bake bread without a mold. And there is no doubt about the preliminary heating. I'm talking about the need for additional heating of the oven with a stone after baking the first loaf and subsequent ones.

Well, check the temperature inside the oven (with a stove) yourself, it should be about 230-250 * C - if so, then there is no need for additional heating, this temperature is quite enough.

The temperature can be seen on the oven control panel in fact, or with a special oven thermometer.

Everything needs to be tried and analyzed.

Tatyan! Hello! I bought a stone + a cap for it. A 2 cm cap did not fit into my desktop electric oven. I baked pizza in this oven on a stone, without a cap., On baking paper. Heated 1 hour 250, then reduced it to 200 degrees. The pizza didn't come out - the bottom is white, like a crouton, And the second is the bottom like a brick, you break your teeth. Baking for 30-35 minutes. Probably it was necessary to put a stone higher? The husband was very unhappy. What's wrong? Regular baked goods are always good. There is airflow in the oven, at the end I turned it on a little. And does it take longer to bake on a stone than usual?
And yet, I think that I need to buy a large oven to bake bread with a cap. Gas at home. Which oven is better to buy, electric?
Here are the problems in old age.

Lena, if the question is for me - then buy only an electric oven! And preferably with the function of baking bread, including with steam - there are such ovens.
I have a gas hob, but the oven is electric.

30-35 minutes is extremely long for pizza ... on a stone maximum 10 minutes, and that's a lot
It's just that the stone must be properly warmed up initially

[Alex100]

Tatyan! Thanks for the advice. There is something to think about. Alex100, I warmed 1 hour 250 gr. And they baked more, so the top was damp, the stone lay on the lower grate. I am learning to bake on a stone. The thickness of the fireclay stone is 2 cm. I am already afraid to use it, it is inconvenient in front of my husband if there are pebbles again instead of his favorite pizza.

[Elena S]

Elena S, then try to put the stone higher
I had such a stone, gave it to my sister and she really likes it
I have two ovens, electric and gas. Electric oven
I took the stone because of the pizza, but I didn't really like it (the pizza was of course good, but something was missing)
As a result, I bought a Ferrari pizza oven with a stone. She only bakes 4-5 minutes

I baked bread in a slow cooker, but it is baked only until the middle of the "pancake", the top is almost raw and you have to turn it over and bake it ... inconvenient, and not aesthetically pleasing without a "hat" and the ends often burn.
If in the bottom, put a stone on a round teng and bake in alum. round shape, how not to remedy the situation? Or somehow cover the top with foil ... who has not tried such experiments? What would be baked at once and at the top without "reverse" ??

my aunt got married and left for the village, from her mother-in-law she got a recipe for village bread and special forms ... there is nowhere more delicious bread ...

[Fallucho3]

from her mother-in-law she got a recipe for country bread

Fallucho3, and you know this recipe ?!

Would you like to share?

And I just can't understand such a thing. The bread in the oven is first baked at a high temperature, and then the temperature must be reduced. But the stone is warmed up and does not allow to lower the temperature. And the bottom of the bread burns ((I just can't make friends with a stone and baking bread in the oven because of this, I really want to ...
And I don't understand what needs to be done so that the bottom does not burn

Tell me please,
like humidification in the form of hot water in a frying pan next to the bread and a bell (whether it is a special ceramic or an enamel bowl)? After all, steam will not pass through the bowl ..

If you cover the bread with a bell, there is no need to create additional steam.

If you cover the bread with a bell, there is no need to create additional steam.

But no. I baked bread in a cauldron like this. She warmed up the oven very strongly along with the cauldron and its lid. When the bread was distant, she carefully put it into a cauldron, sprinkled it with hot water and quickly closed the lid and immediately into the oven, after 15 minutes I removed the lid from white bread (for rye bread, after 30 minutes) and turned the oven down to 180 degrees, baked the bread. The difference with and without moisture is very large - with moisture, an explosive growth occurs, the bread opens up gorgeous.

[NatalyMur]

NatalyMurThe question above was about steam in a skillet or extra in the oven. You are talking about a pair inside a closed cauldron. These are two different things. If you put the dough in the cauldron and close the lid, then the steam in the oven from the frying pan below will not affect the bread inside the closed cauldron. That's what we're talking about

[Korata]

Korata, Yes, I did not understand.