Baking stone: what it is and how to use it

Can not you make friends with the oven? Do not you get bread or pizza? Do not despair, there is a way! Baking stone will fix the situation and turn pastries into a favorite pastime. What is this device, how to use it and what the mistress likes it for - you will learn from the article.

Why do I need a baking stone?

With the help of this device, you can create the effect of a real Russian stove in any oven, be it gas or electric. What exactly does a baking stone?

- Aligns the temperature along the entire perimeter;

- supports it throughout the whole time;

- Instantly gives maximum heat to the test.

All this creates the right conditions for cooking in the oven. As a result, the yeast quickly fires, the dough gradually rises and is baked, a gentle and porous crumb is obtained with a beautiful, thin and crispy crust. That's great, is not it? We will understand, at the expense of what it is achieved.

Why is this bakery accessory so effective?

In fact, the whole secret lies in the right material. A good effect is provided only by a baking stone made from chamotte clay. It has a spongy structure that helps to absorb the moisture of the dough and to evenly release it. At the same time, several million microscopic pores absorb heat from the oven first, and then gradually give it away. The fact is that they contain air and have high thermal insulation properties. At the same time, the temperature in the oven is constantly held, does not rise or decrease.

It is worth noting that in the manufacture of really good stones, only high-quality natural materials are used, which is clay clay. When used correctly, it will not crack, it will not exfoliate and will last indefinitely. Artificial stones will lose many times in their properties, and the result will not be so stunning.

For what foods does the baking stone fit?

• Ruddy bread. Our grandmothers also cooked it in stoves. Therefore, he rose beautifully, the incisions beautifully opened, and the crust on top and bottom came out rosy and roasted. Exactly the same effect will give a stone in a conventional oven.

• Juicy pizza. The stone will absorb excess moisture from a thin dough. Therefore, the base will not be burned, evenly baked, and the filling will remain juicy, not dry.

• Delicious meat and tender fish. Due to the heat capacity of the stone, it is possible to create a favorable environment in any oven, even for such dishes. They are well fried, will melt in the mouth and will receive an unsurpassed flavor. Therefore, your meat or fish on a baking stone will turn out simply amazing.

• Other pastries: rolls, baguettes, cheesecakes, land mines, pita breads and much more. Whatever you are going to cook, the result on the stone will be more perfect and stable than on the usual baking sheet.

That is, the stone is suitable for baking any dish. Some mistresses cook even potatoes and other vegetables on it.

Criterias of choice

If you look at the counters or online stores, you can see that consumers are offered many options. Among such a variety, you can just get lost. What to look for when buying?

1. The shape of the device. Most often you can find rectangular, square and round. Each form has its own purpose, but, in principle, any good. The round looks very nice pizza, but it is irrational in terms of space. Therefore, it is worth choosing a square or rectangular baking stone that fits as much as possible into your oven. Only it is necessary to consider that at the same time there should be a free space of a couple of centimeters between the walls and the fixture.

2. The thickness of the stone. Ideal are the parameters of 1.5-2 centimeters. Such an accessory warms up a long time, but it will be more effective and durable. Some landladies choose centimetric stones and speak about them just as well. They note that the device for baking does not crack for several years, and the porosity of the crumb and the crustiness of the crust remain at an altitude. Here everyone is determined with a choice.

3. Material. As already mentioned, a qualitative pebble should be made of chamotte clay. They are on sale both Russian, and foreign manufacture. But you can also find a baking stone made of granite, marble and ceramics. The first kind of material specialists do not recommend to use, because when heated, harmful substances are released.

Instructions for use of baking stone

Before using for the first time, it is recommended to thoroughly rinse the product with running water without any detergents. If you use cleaning solutions, the porous surface will simply absorb alkaline substances, and this will not work for baking.

When the appliance is completely dry, place it in the oven and heat for 30 to 40 minutes at maximum temperature. Do not remove the stone from the cabinet, shift the prepared baking to it. When the dish is cooked, remove it from the oven. In this case, leave the baking stone there until it is completely cooled.

Secrets of use

• Very crispy crust will be at the baking, if the stone is a little bit sprinkled with water.

• The device does not need to be lubricated or sprinkled, the dough does not burn at all.

• Bake fish or meat is recommended by wrapping in foil. So the dish will come out fragrant and juicy.

• A stone can be an excellent coolant. In the summer, freeze it in the refrigerator and put glasses of drinks on it. So they will remain cold for a long time.

How to prolong the life of a product

1. Do not put the stone on the bottom of the oven. Better place it on the grill at the lowest level.

2. Do not put a cold stone in the preheated stove. It needs to be heated and cooled exclusively with the oven.

3. Do not put damp stone in a hot oven. Otherwise, it will cause cracks or split.

4. Do not wash the baking stone with gels for dishes and other cleaning agents.

5. Do not oil the surface with oil or grease. With a strong need, you can sprinkle with flour.

6. Do not worry if, during cooking, drops of sauce or dripping cheese get on the stone. This product does not hurt.

Care of the product

It is worth noting that some manufacturers allow washing with ordinary water, while others categorically forbid it. The exception is the sprinkling of water before the bread is planted. So you should carefully read the instructions before using.

If you can not wash, then how to care? Everything is very simple. It is enough to wipe gently with a damp cloth. But, in principle, food dirt does not happen, because it just burns out. And you can just brush off the carbon residue with a brush.

White and light baking stone for the oven darkens over time. But do not be afraid of this and try to destroy mercilessly the raid. From this, the effectiveness of the device will only get better.

Blade is a necessary accessory

The temperature of the oven with a warmed-up stone is very high, and the bread must be planted very quickly and neatly. For such purposes, and came up with a special blade for planting products. It is completely wooden, has a wide base and a long handle. Although in the modern interpretation it is often short. Of course, you can always get out and adjust, but with a shovel it's really more convenient to work. Also, a large area of the base allows directly on it to form bread and roll out the layers on the pizza. The landing blade and baking stone are often sold as a set, which is quite logical.

Cost of baking stone

Several years ago, to acquire such a device was a real problem. The choice was not great, and it was not always possible to buy - most often in foreign stores. Russian proposals were completely single-handed and began at eight thousand rubles.

Today the situation has improved, but you can see that the pricing policy varies greatly. Italian and German stones cost an average of nine thousand, and Russian - within two. If you participate in joint purchases, the price can be brought down to seven hundred rubles. However, for cheapness it is not worth pursuing, since this can affect the quality of the goods. Experienced housewives recommend buying an accessory worth three thousand. This is also a considerable price, but because you involuntarily start to think about what to replace the baking stone.

A successful alternative to the stone

On the stone of chamotte, the properties are similar to facing unglazed tiles. They are also made of natural material. They include broom, clinker, terracotta and chamotte. Such tiles are made at high temperatures, absorb a little water, do not burst when heated and in frost. Plus such a replacement - at an inexpensive cost. A disadvantage is that the thickness and the working surface will be small. The size of tiles on average can be from 10 to 30 centimeters. It will be necessary to stack several pieces near and in several layers. But between them there will still be gaps that will affect the warming up. Although the cooks, who already replace the stone with tiles, do not complain about the alternative and are satisfied with the result.

Bad methods of replacement

Housewives, wondering what can replace a baking stone, do not always choose the best options. What materials are not suitable for the oven?

• Marble. It is very fragile and will quickly crack at a temperature difference.
• Granite. When heated, it releases harmful substances.
• Silicate bricks.
• Small pebbles.
• River sand.
• Rock salt.
• A tray turned upside down.

Sometimes it is possible to meet recommendations that these materials may well become a worthy replacement for a baking stone. However, the first two are generally harmful, and with the help of the others it will not be possible to fully achieve the desired effect. It is possible to warm the bricks, pebbles or baking sheets indefinitely, but the effect will be completely different due to a different structure, thermal conductivity and heat transfer. On such materials it is perfectly possible to prepare light cheesecakes or downy pies. And for a perfect pizza and bread dough you need a baking stone or, in extreme cases, unglazed tiles. Otherwise, you will get a "crunch of French rolls", as it was said in one song.

conclusions

Definitely worth thinking about the fireclay device for the oven, if you consider yourself a professional chef or just always make pizza and bread at home. On the baking stone you can also cook other pastries, vegetables and fish. That is, this universal device. And the result is so delicious that I want to have a pebble, even for infrequent, but high-quality preparation of lush bread with a crispy crust. At the same time, there are no complexities and cunning actions in the care.

Decide for yourself whether it is worth buying a baking stone or you can completely do substitution-imitation.