"Dee.Dee" > wrote in message
...
>
> "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


When the oven beeps and thinks it at the recommended temperature, I wait
another 10-15 minutes before putting in the bread.