ye olde bread blogge

bread, coffee and tidbits

Baking stones. Thick = Bad. Thin = Good.

with 22 comments

Regarding sobering observations: Having replaced my lovely unglazed quarry tiles (~ 1cm in thickness) with shamot firebricks (~ 3cm in thickness), I was ready to enjoy a bread baked on a very smooth surface which was supposed to give me the oven spring I got used to with the quarry tiles.

The firebrick needed hours to heat up properly and even then the bottom of a test loaf was pale and soggy. No fun. Back to the thin tiles that heat up on the fly to roaring temperatures and back to taking care that the bottom of the bread will not burn. I love it.

Written by theinversecook

20 September 2008 at 18:13

22 Responses

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  1. Ich nutze eine 2 und eine 3cm Granitfliese. Heizen schnell auf, sind schön glatt und geben die Hitze gleichmäßig wieder ab. Nur kaltes Wasser zum Schwaden und eine geöffnete Ofentür nach dem Backen mögen sie zwecks Bruchgefahr nicht.
    Kriegt man teilweise als Musterexemplar im Baumarkt kostenlos.

    Katrin

    4 December 2008 at 19:58

  2. “Mein” Baumarkt hat irgendwie nur sehr eigenartige Fliesen. Ich glaube, ich muss mich zum Baumarkt am anderen Ende der Stadt bewegen :-) Danke für den Tipp.

    theinversecook

    7 December 2008 at 03:31


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