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baking stones

Sigh. My pizza stone broke. It was this one

http://www.amazon.com/Bialetti-Piece-Pizza-Stone-Set/dp/B00020E3NI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1307229975&sr=1-1

I had it for about two years, during which it was awesome. I'm going to admit that I rarely used this thing properly, usually letting bread do its final rise directly on the stone, and then putting it in the pre-heated oven all together (you're supposed to have the stone heat up with the oven, then load bread on with a peel or something. I don't have a peel...). I didn't wash it though, only scrubbing off any 3-dimensional stuff stuck to it  ;)b

What seemed to do it in is: I was making bagels, and I allowed the stone to heat up in the oven. I loaded the bagels on, but there was probably at least one or two that were too wet from boiling. Normally I boil the dough, let it sit while other bagels boil, and then load them all in (usually dry at that point, from evaporation), BUT I was making a different recipe (from a bread book no less!) that involved cooling the boiled bagels in ice water before transferring to the oven. So some went on the stone wet  :-\ Anyway, it's broken in two now, with another almost-complete crack.

SO, now I'm looking for another stone, but I'm hoping the reduce my chances of future broken stones. I'm looking at this one:

http://www.amazon.com/gp/product/B0000E2V3X/ref=ox_sc_act_title_1?ie=UTF8&m=ATVPDKIKX0DER

Because cast iron is awesome.

But for all you bread baking people, how do you do it? Ceramic stone, iron (& any differences between them as far as how the bread turns out)? Do you use a peel, what shape/material, and how do you use it? (I've read directions, but I'm not confident I can get that whole system to work without the dough sticking, flopping onto the stone totally wrong and then sticking, or inadvertently dumping some flour on my oven floor).

help meeeeeeeeeeeee

Me I would go with cast iron. When people say "bakestone" I think of the Welsh iron one.

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I have this one: http://www.amazon.com/Sassafras-Round-Superstone-Baking-Stone/dp/B0002EXVKK/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1307386398&sr=1-2 but my MIL gave it to me, and it's older. I've only used it a couple times so far (using it again today), and haven't had any issues. I don't bake a TON of bread though, and usually forget to use it. It's nice, though.

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Do you have a peel, AC?

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I have a thick slab of stoneware bisqueware that I made for my oven.  I sprinkle it with cornmeal or flour before putting the dough on it and have never had a problem removing bread with metal spatulas (sometimes I use to to grab a big loaf from both ends.)  My kids have dripped cheese on it while making pizza and when it gets too bad I pop it back in the kiln to burn off the organic mess.  I have no experience with commercial products.

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Do you have a peel, AC?

Nope. No peel. I don't see any reason why I would need one. I usually just dust the stone with cornmeal or flour, and I've not had anything stick. I baked French bread today on it, and it was the best bread I've made!

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My baking stone is charred beyond recognition.  But we use it mostly for french fries and such - not bread, other than pizza dough.  I like the idea of the cast iron one.  I should bake more bread.

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I have a pizza stone, but I pretty much only use it for pizza and preheat it first and all that stuff.  I've used it for bread a few times, but still preheated it first (I don't have a peel, so if I'm making a bread that needs to rise before going in the oven I just use a regular cookie sheet).  So I don't really have any advice.  That cast-iron one does look good though.  I  :)>>> anything cast-iron.

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I only use my pizza stone for making naan.

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I only use my pizza stone for making naan.

what recipe do you use?

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I only use my pizza stone for making naan.

what recipe do you use?

You should be using mine.  http://vegweb.com/index.php?topic=15633.0 :P

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I have a stone and luv luv luvvvvvvvv it  :)>>>

I have never had any problems with bread, pizza or any other bread type thing I bake directly on it.

If you do not have a peel here's an idea I use in my kitchen

put a piece of parchment paper( larger than the item so you can grab the paper)
on the back side of a cookie sheet, let your bread etc do its rise there.

When ready for the oven simply slide the parchement off the back of the cookie sheet loaded with the bread or whatever and
down on the stone it goes.

When its time to take it out simple reverse the procedure and
slide the parchement paper with its precious cargo onto the back of the cookie sheet.

There you have it..........hope it helps

PS I leave it in my oven at all times, it helps regulate and keep oven temps more even

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I like your thinking ;)b

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I only use my pizza stone for making naan.

what recipe do you use?

You should be using mine.  http://vegweb.com/index.php?topic=15633.0 :P

i saved it in my box :) thanks <3

still wanna hear from sb tho ;)

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I have two like the one fb broke.  I use them mainly for pizza but also sometimes for bread, depending on what I'm making.
I don't have a peel, but don't have any problem picking the dough up and placing it on the hot stone .

one of my husband's mates made pizza for their group of friends last weekend but he used the baking paper trick for transferring to the stones.  I dunno, but I like baking directly on the stone...

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I only use my pizza stone for making naan.

what recipe do you use?

Recipes are for suckers. Flour, salt, yogurt, oil, yeast, water. Make it work.

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I only use my pizza stone for making naan.

what recipe do you use?

Recipes are for suckers. Flour, salt, yogurt, oil, yeast, water. Make it work.

LOL, that is how I cook most of the time after I have a concept of what I am doing.  It does tend to discourage people from asking for recipies.

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I only use my pizza stone for making naan.

what recipe do you use?

Recipes are for suckers. Flour, salt, yogurt, oil, yeast, water. Make it work.

you're such a dick!

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<3

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I heat my stone in a 450 degree F oven and put another pan under it.  When I slide my artisan Whole Wheat bread in on the stone, I pour 1 cup of water into the pan underneath.  This gives the bread a wonderful crust and helps in the final raise during baking.  I reduce the heat after 10 minutes to 375 degrees F.  Really use the stone more for bread than for pizza or anything else.  My bread recipe is available here www.FoodToolsPlus.com/grain_mills.

Grain Mill Mary

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