Can't make friends with the oven in any way? Do not go out bread or pizza? Do not despair, there is a way out! Baking stone will correct the situation and turn pastries into a favorite pastime. You will learn from the article what kind of adaptation this is, how to use it, and why the housewives love it.
Why is a baking stone needed?
Using this device you can create the effect of a real Russian stove in any oven, whether it is gas or electric. What exactly does a baking stone give?
- equalizes the temperature along the entire perimeter;
- supports her throughout the whole time;
- instantly gives maximum heat to the dough.
All this creates the right conditions for cooking in the oven. As a result, the yeast quickly works, the dough rises evenly and bakes, a delicate and porous crumb with a beautiful, thin and crisp crust is obtained. Great, isn't it? We will figure out how this is achieved.
Why is this baking accessory so effective?
In fact, the whole secret lies in the right material. A good effect is given only by baking stone made of chamotte clay. It has a spongy structure, which contributes to the absorption of dough moisture and its uniform release. At the same time, several million microscopic pores first absorb the heat from the oven, 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 maintained, does not increase or decrease.
It is worth noting that in the manufacture of really good stones, only high-quality natural materials are used, which is chamotte clay. With proper use, it does not crack, does not exfoliate and will last indefinitely. Artificial stones will lose many times in their properties, and the result will not be so amazing.
What dishes is baking stone suitable for?
- Ruddy bread. Our grandmothers also cooked it in stoves. Therefore, it rose beautifully, the cuts opened beautifully, and the crust on top and bottom came out rosy and crispy. 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 burn, evenly baked, and the filling will remain juicy, not dry.
- Delicious meat and tender fish. Thanks to the heat capacity of the stone, you can create a favorable environment in any oven, even for such dishes. They will be well-fried, will melt in your mouth and get an unrivaled aroma. Therefore, your meat or fish on a baking stone will turn out simply amazing.
- Other pastries: buns, baguettes, cheesecakes, land mines, pita bread 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 housewives even cook potatoes and other vegetables on it.
Criterias of choice
If you look at the shelves or in online stores, you can see that consumers are offered many options. Among such a variety, you can just get confused. 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 is good. On a round pizza looks very nice, but it is irrational in terms of space use. Therefore, it is worth choosing a square or rectangular stone for baking, which will fit as much as possible in your oven. Just keep in mind that in this case, between the walls and the device there should be free space of a couple of centimeters.
2. The thickness of the stone. The ideal parameters are 1.5-2 centimeters. Such an accessory warms up for a long time, but it will be more effective and durable. Some housewives choose centimeter stones and speak about them just as well. They note that the baking dish has not cracked for several years, while the crumb porosity and crust rosyness remain at a height. Here, everyone himself decides on a choice.
3. Material. As already mentioned, a quality pebble should be made of fireclay clay. They are on sale in both Russian and foreign production. But you can also find baking stone made of granite, marble and ceramics. Experts do not recommend using the first type of material, since harmful substances are released when heated.
Bakery stone instruction manual
Before first use, it is recommended to thoroughly rinse the product with running water without any detergents. If you use cleaning solutions, then the porous surface simply absorbs alkaline substances, and this is not good for baking.
When the appliance is completely dry, place it in the oven and warm for 30 to 40 minutes at maximum temperature. Do not remove the stone from the cabinet, transfer prepared baking to it. When the dish is cooked, remove it from the oven. In this case, leave the baking stone there until it cools completely.
Secrets of Use
- A very crispy crust will be at the baking, if the pebble is slightly sprinkled with water.
- The device does not need to be lubricated or sprinkled with anything, the dough will not burn at all.
- It is recommended to bake fish or meat by wrapping in foil. So the dish will come out fragrant and juicy.
- Stone can be a great cooler. In the summer, freeze it in the refrigerator and place glasses with drinks on it. So they will remain cold for a long time.
How to extend the life of the product
1. Do not place a stone on the bottom of the oven. Better place it on the grill at the lowest level.
2. Do not put cold stone in an already preheated stove. It must be heated and cooled exclusively with the oven.
3. Do not put damp stone in a hot oven. Otherwise, it will cause cracks or a split.
4. Do not wash the baking stone with dish gel or other cleaning products.
5. Do not grease the surface with oil or grease. With strong need, you can sprinkle flour.
6. Do not worry if, during cooking, drops of sauce or dripping cheese fall on the stone. This product will not hurt.
Product Care
It is worth noting that some manufacturers allow washing with plain water, while others categorically forbid it. An exception is spraying with water before planting bread. So you need to carefully read the instructions before use.
If you can’t wash, then how to care? Everything is very simple. It is enough to wipe gently with a damp cloth. But, in principle, there is no food dirt, because it simply burns out. And the coal remains can be simply brushed away with a brush.
The white and light baking stone for the oven darkens over time. But do not be scared and try to mercilessly erase the raid. From this, the effectiveness of the device will only get better.
Shovel - a necessary accessory
The temperature of the oven with a heated stone is very high, and you need to plant the bread very quickly and accurately. For such purposes, they came up with a special shovel for planting products. It is completely wooden, has a wide base and a long handle. Although in the modern interpretation it is already most often short. Of course, you can always get out and adapt, but with a spatula it is really more convenient to work. Also, the large area of the base allows you to directly form bread on it and roll out the layers for pizza. The shovel for planting and baking stone are often sold in the kit, which is quite logical.
The cost of baking stone
A few years ago, to acquire such a device was a real problem. The choice was small, and it was not possible to buy everywhere - most often in import stores. Russian proposals were all isolated and started from eight thousand rubles.
Today the situation has improved, but you can see that pricing is very different. Italian and German stones cost nine thousand on average, and Russian stones within two. If you participate in joint purchases, then the price can be brought down to seven hundred rubles. However, it is not worth chasing cheapness, as this may affect the quality of the goods. Experienced housewives recommend purchasing an accessory worth up to three thousand. This is also a considerable price, and therefore involuntarily you begin to think about how to replace a baking stone.
Successful alternative to stone
Facing unglazed tiles are similar to chamotte stone in properties. They are also made from natural material. These include brooms, clinker, terracotta and fireclay. Such tiles are made at high temperatures, slightly absorb water, do not burst when heated and in cold weather. Plus, such a replacement - at an inexpensive cost. And the minus is that the thickness and working surface will be small. The size of the tiles on average can be from 10 to 30 centimeters. Have to lay a few pieces next to and in several layers. But between them there will still be gaps that will affect the warm-up. Although the cooks, who are already replacing the stone with tiles, do not complain about the alternative and are satisfied with the result.
Bad Replacement Methods
Hostesses, wondering what can replace a baking stone, do not always choose successful options. What materials are not suitable for the oven?
- Marble. It is very fragile and will crack quickly with a temperature difference.
- Granite. When heated, it releases harmful substances.
- Silicate bricks.
- Fine pebbles.
- River sand.
- Rock salt.
- Baking sheet turned upside down.
Sometimes one may come across recommendations that these materials may well become a worthy substitute for baking stone. However, the first two are generally harmful, and with the help of the rest it will not be possible to fully achieve the desired effect. You can warm bricks, pebbles or a baking sheet indefinitely, but the effect will be completely different due to a different structure, thermal conductivity and heat transfer. On such materials, you can perfectly cook light cheesecakes or downy pies. And for an ideal 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 one song said.
conclusions
Definitely worth thinking about a chamotte device for the oven, if you consider yourself a professional chef or just constantly make pizza and bread at home. Other baked goods, vegetables and fish can also be cooked on baking stone. That is, this is a universal device. And the result is so amazing that you 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 difficulties and cunning actions in the care.
Decide for yourself whether it is worth buying a baking stone or you can completely do with a replacement-imitation.