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Post by Deleted on Oct 31, 2015 17:39:20 GMT
I was reading s story where instead of a baking stone they used a floor tile from a hardware store to bake bread on. Would that work? Ideas of what to look for?
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Post by Deleted on Oct 31, 2015 21:30:16 GMT
yes but it can't be glazed
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Post by Deleted on Oct 31, 2015 21:55:39 GMT
We tried one, broke the 3rd time. Went back to a baking sheet, we like small round loaves, more crusty goodness. We make a lot cowboy style in the dutch oven....James
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Post by Bear Foot Farm on Nov 3, 2015 1:52:07 GMT
I'd just buy a pizza stone since it's made to do what you want, and the extra mass will retain more heat.
As long as you don't drop it, it will last forever
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Post by farmchix on Nov 5, 2015 22:27:00 GMT
I would also be concerned about the chemicals on just regular tile.
I use my stoneware and cast iron for about everything. They are an investment, but last forever!
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Post by Deleted on Nov 10, 2015 1:28:28 GMT
I told my dh a baking stone wld make a good Christmas gift. So we will see.
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Post by spacecase0 on Nov 10, 2015 3:32:00 GMT
I used granite tiles, one square foot and about 3/8 inch thick,
put 2 of them polished sides together in the oven, they were in there for years and got things baked on them about once ever other month, no issues at all.
now that I have no oven they reside in the garden
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Post by Deleted on Nov 22, 2015 15:55:48 GMT
I almost exclusively bake bread in an enameled cast iron Dutch oven or a covered clay loaf pan. But, I do have a 3/8" stainless steel plate that resides in the oven for thermal mass and as a pizza pan. I have a smaller one for the wood cook stove also. They make a heck of a difference in temperature swings.  |
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