"Dee.Dee" wrote:
>
> "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

Preheat generally means heating long enough for the oven to come up to
temperature (including the stone), prior to introducing the item(s) to
be baked.