"Pete C." > wrote in message
...
> JoeSpareBedroom wrote:
>>
>> "Pete C." > wrote in message
>> ...
>> > "Dee.Dee" wrote:
>> >>
>> >> "Brawny" > wrote in message
>> >> ...
>> >> On Jan 19, 10:59 am, "JoeSpareBedroom" > wrote:
>> >> >Will the bread stick to the stone without
>> >> > it?
>> >>
>> >> Probably. The cornmeal acts like little ball bearing that will roll
>> >> around and the bread shouldn't stick.
>> >>
>> >> I haven't used gritty cornmeal for ages. I find that it is not
>> >> necessary
>> >> at all. If the stone is really hot, it never sticks.
>> >>
>> >> When I shake the shaped dough off the peel and onto the stone, all I
>> >> have
>> >> on
>> >> the peel is flour well-rubbed in the peel. It slides right off.
>> >>
>> >> The grit is a little hard on the teeth - particularly if they are aged
>> >> ;-))
>> >>
>> >> Dee Dee
>> >
>> > You should use the cornmeal when the stone is at a relatively low
>> > temperature, otherwise you will get sticking. When the stone is at high
>> > temperatures such as for pizza the cornmeal is not necessary.
>>
>> Tomorrow's recipe calls for the stone to be preheated in a 450 oven.
>> Whattya
>> think? Forget the corn meal? It's a pretty wet dough, by the way.
>
> Kinda borderline. I'd say flour the bottom of the dough well immediately
> before it goes in.


Because:
Depending on how long you have heated your oven, your stone might not yet be
up to 450F when you decide to put it in.
Dee Dee