Does anyone have a good suggestion for a baking stone that doesn't cost an
arm and leg? Say, for example, something I can go down to the local stone
supplier or floor tile seller and get.

Would slate work?

Thanks

On Sun, 04 Jul 2004 12:00:16 GMT, "David Conner"
> wrote:

>Does anyone have a good suggestion for a baking stone that doesn't cost an
>arm and leg? Say, for example, something I can go down to the local stone
>supplier or floor tile seller and get.
>
>Would slate work?
>
>Thanks
>
>

Howdy,

I don't know about slate, but I used a piece of soapstone for about 15
years. It was the size of the bottom of my oven and about 2" thick. It
weighed about 90 pounds. Its cost was trivial at my local brickyard...

Also, any folks who sell stone will know what works for this purpose.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"David Conner" > wrote in message
ink.net...
> Does anyone have a good suggestion for a baking stone that doesn't cost an
> arm and leg? Say, for example, something I can go down to the local stone
> supplier or floor tile seller and get.
>
> Would slate work?
>
You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one breaks,
it is easily replaced.
Graham

On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:

>You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one breaks,
>it is easily replaced.
>Graham
>

Howdy,

Everything you have written is certainly correct, but...

The tiles are not sufficiently massive to offer much benefit. The
whole idea of a stone is that it is a heat sink. It takes quite a
while to heat the stone to the appropriate temperature. Then, when the
dough is slid onto the stone, all that stored energy is liberated to
the dough. The tiles heat in a flash, and, as a result, have retained
little heat to liberate later.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:
>
> >You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one
breaks,
> >it is easily replaced.
> >Graham
> >
>
> Howdy,
>
> Everything you have written is certainly correct, but...
>
> The tiles are not sufficiently massive to offer much benefit. The
> whole idea of a stone is that it is a heat sink. It takes quite a
> while to heat the stone to the appropriate temperature. Then, when the
> dough is slid onto the stone, all that stored energy is liberated to
> the dough. The tiles heat in a flash, and, as a result, have retained
> little heat to liberate later.
> All the best,
> Kenneth

I agree. However, IIRC, Alan (in alt.bread.recipes) has been using them
successfully and that's why I suggested them. I would have thought that
tiles would be OK for the odd pizza but not for multiple batches of bread.
I use one of those expensive "pizza" stones for my bread baking - mainly
because I couldn't be bothered, at the time, to chase around looking for an
alternative. I thought of asking a potter friend to make me one - custom
fitted to my oven - but there was the possibility that it would warp in the
firing apparently.
Graham

On Sun, 04 Jul 2004 17:55:03 GMT, "graham" > wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:
>>
>> >You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one
>breaks,
>> >it is easily replaced.
>> >Graham
>> >
>>
>> Howdy,
>>
>> Everything you have written is certainly correct, but...
>>
>> The tiles are not sufficiently massive to offer much benefit. The
>> whole idea of a stone is that it is a heat sink. It takes quite a
>> while to heat the stone to the appropriate temperature. Then, when the
>> dough is slid onto the stone, all that stored energy is liberated to
>> the dough. The tiles heat in a flash, and, as a result, have retained
>> little heat to liberate later.
>> All the best,
>> Kenneth
>
>I agree. However, IIRC, Alan (in alt.bread.recipes) has been using them
>successfully and that's why I suggested them. I would have thought that
>tiles would be OK for the odd pizza but not for multiple batches of bread.
>I use one of those expensive "pizza" stones for my bread baking - mainly
>because I couldn't be bothered, at the time, to chase around looking for an
>alternative. I thought of asking a potter friend to make me one - custom
>fitted to my oven - but there was the possibility that it would warp in the
>firing apparently.
>Graham
>
Hi Graham,

I now have a Bongard deck oven in my home. It is extremely massive.
For years I used the soapstone slab that I described. It also worked
extremely well. The test really is in the time it takes to heat up. If
it is minutes, there is really little benefit...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Sun, 04 Jul 2004 17:55:03 GMT, "graham" > wrote:
>
> >
> > >I agree. However, IIRC, Alan (in alt.bread.recipes) has been using
them
> >successfully and that's why I suggested them. I would have thought that
> >tiles would be OK for the odd pizza but not for multiple batches of
bread.
> >I use one of those expensive "pizza" stones for my bread baking - mainly
> >because I couldn't be bothered, at the time, to chase around looking for
an
> >alternative. I thought of asking a potter friend to make me one - custom
> >fitted to my oven - but there was the possibility that it would warp in
the
> >firing apparently.
> >Graham
> >
> Hi Graham,
>
> I now have a Bongard deck oven in my home.
Wow! I'm jealous! Does that mean that you now live in a bakery?<g>
Graham

On Sun, 04 Jul 2004 18:50:11 GMT, "graham" > wrote:

>Wow! I'm jealous! Does that mean that you now live in a bakery?<g>
>Graham

Well, some would say that...<g>

Interestingly, I tried something new with the oven just yesterday. My
inlaws were celebrating their 50th anniversary and we threw a big
party for them. I cooked 12 chickens in the Bongard. 'Worked great!

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"David Conner" > wrote in message
ink.net...
> Does anyone have a good suggestion for a baking stone that doesn't cost an
> arm and leg? Say, for example, something I can go down to the local stone
> supplier or floor tile seller and get.
>
> Would slate work?
>
> Thanks
>
>
>
Not sure what your "arm and a leg" threshold is, but I bought a Kitchenaid
pizza stone at Costco for $19.95 last Christmas.
~Peggy

"graham" > wrote in message
news:XvXFc.22806$P7.739@pd7tw3no...
>
> "Kenneth" > wrote in message
> ...
> > On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:
> >
> > >You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one
> breaks,
> > >it is easily replaced.
> > >Graham
> > >
> >
> > Howdy,
> >
> > Everything you have written is certainly correct, but...
> >
> > The tiles are not sufficiently massive to offer much benefit. The
> > whole idea of a stone is that it is a heat sink. It takes quite a
> > while to heat the stone to the appropriate temperature. Then, when the
> > dough is slid onto the stone, all that stored energy is liberated to
> > the dough. The tiles heat in a flash, and, as a result, have retained
> > little heat to liberate later.
> > All the best,
> > Kenneth
>
> I agree. However, IIRC, Alan (in alt.bread.recipes) has been using them
> successfully and that's why I suggested them. I would have thought that
> tiles would be OK for the odd pizza but not for multiple batches of
bread.
> I use one of those expensive "pizza" stones for my bread baking - mainly
> because I couldn't be bothered, at the time, to chase around looking for
an
> alternative. I thought of asking a potter friend to make me one -
custom
> fitted to my oven - but there was the possibility that it would warp in
the
> firing apparently.
> Graham
>
>

An interesting debate and quite educational. As a weekend hearth style
baker and maker of sourdough, I was following Peter Reinhart's methods and
he's not so particular -- even suggesting baking on the back of a sheet pan
is okay.

I don't want to go to a 2" thick stone since that would force me to
rearrange how I set up the oven (bake on the middle rack, steam pan on the
lower rack). I'm afraid that moving a thick stone will move the dough too
close to the upper heating element.

Plus, I'm impatient and I'll also admit that in the summer, I don't want
to spend another half hour heating up my oven (and my house) to get the
stone hot.

I have noticed that the pizza stones in the Lazarus/Macy's kitchen
department were soapstone and about 1/2" thick.

At any rate, the plan is to see the local stone supplier and see what he
has.

Thanks for the advice guys!

David

"Peggy" > wrote in message
...
> "David Conner" > wrote in message
> ink.net...
> > Does anyone have a good suggestion for a baking stone that doesn't
cost an
> > arm and leg? Say, for example, something I can go down to the local
stone
> > supplier or floor tile seller and get.
> >
> > Would slate work?
> >
> > Thanks
> >
> >
> >
> Not sure what your "arm and a leg" threshold is, but I bought a
Kitchenaid
> pizza stone at Costco for $19.95 last Christmas.
> ~Peggy
>
>
I was looking for something other than a round stone. What I was seeing
online was stuff costing like $200-$300.

"Kenneth" > wrote in message
...
> On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:
>
> >You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one
breaks,
> >it is easily replaced.
> >Graham
> >
>
> Howdy,
>
> Everything you have written is certainly correct, but...
>
> The tiles are not sufficiently massive to offer much benefit.

Julia Child will be disappointed to hear this. She has recommended unglazed
tiles for years.

You can find rectangle stones for under $20 in most discount stores. I found
mine at Meijer's and I know Target, Walmart etc. usually care them as well.
Even one of my local hardware stores carry them. Good luck in your search.

Dan
"> I was looking for something other than a round stone. What I was
seeing
> online was stuff costing like $200-$300.

On Mon, 05 Jul 2004 13:20:38 GMT, "Vox Humana" >
wrote:

>Julia Child will be disappointed to hear this. She has recommended unglazed
>tiles for years.
>

Indeed, she has... But, her vast experience and skill does little to
change the laws of physics <g>.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Baking stones!

A good and relatively CHEAP method of obtaining a baking
stone is to go to a local
CERAMIC SHOP. Purchase a NEW KILN SHELF.

I emphasize NEW. You don't want a used shelf, using a shelf
which has been used in firing pottery can
absorb various and sundry items , in gaseous forms, from the
glazes used on the pottery. These chemicals can be outgassed
to the food if they are present.

Again, NEW SHELVES ONLY.

That is what I use and I have had very good results, as good
as the expensive baking stones which are available at the
locas kitchen supply stored in Cincinnati.

"David Conner" > wrote in message
ink.net...
> Does anyone have a good suggestion for a baking stone that doesn't cost an
> arm and leg? Say, for example, something I can go down to the local stone
> supplier or floor tile seller and get.
>
> Would slate work?
>
> Thanks

I used a slate flagstone I picked up from Home Depot. After 7 uses, it
cracked down the middle. It held for a while until I tried to transport it
and it split in two.

I am presently using a glazed porcelain floor tile, fired at 1700 degrees
and cut to fit my oven. I have had stellar results with it, and it's a snap
to clean afterward when I bake something on it that makes a mess (like a
pizza with extra cheese and pepperoni).

HTH.

"David Conner" > wrote in message
ink.net...
> Does anyone have a good suggestion for a baking stone that doesn't cost an
> arm and leg? Say, for example, something I can go down to the local stone
> supplier or floor tile seller and get.
>
> Would slate work?
>
> Thanks

I used a slate flagstone I picked up from Home Depot. After 7 uses, it
cracked down the middle. It held for a while until I tried to transport it
and it split in two.

I am presently using a glazed porcelain floor tile, fired at 1700 degrees
and cut to fit my oven. I have had stellar results with it, and it's a snap
to clean afterward when I bake something on it that makes a mess (like a
pizza with extra cheese and pepperoni).

HTH.

On Sat, 10 Jul 2004 22:06:05 -0400, "Matt Morgan"
> wrote:

>"David Conner" > wrote in message
link.net...
>> Does anyone have a good suggestion for a baking stone that doesn't cost an
>> arm and leg? Say, for example, something I can go down to the local stone
>> supplier or floor tile seller and get.
>>
>> Would slate work?
>>
>> Thanks
>
>I used a slate flagstone I picked up from Home Depot. After 7 uses, it
>cracked down the middle. It held for a while until I tried to transport it
>and it split in two.
>
>I am presently using a glazed porcelain floor tile, fired at 1700 degrees
>and cut to fit my oven. I have had stellar results with it, and it's a snap
>to clean afterward when I bake something on it that makes a mess (like a
>pizza with extra cheese and pepperoni).
>
>HTH.
>

Howdy,

For about fifteen years I happily used a piece of soapstone that I got
from a local brickyard. It was about 2" thick.

Any place that sells stone will be able to tell you which of their
products is appropriate.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 10 Jul 2004 22:06:05 -0400, "Matt Morgan"
> wrote:

>"David Conner" > wrote in message
link.net...
>> Does anyone have a good suggestion for a baking stone that doesn't cost an
>> arm and leg? Say, for example, something I can go down to the local stone
>> supplier or floor tile seller and get.
>>
>> Would slate work?
>>
>> Thanks
>
>I used a slate flagstone I picked up from Home Depot. After 7 uses, it
>cracked down the middle. It held for a while until I tried to transport it
>and it split in two.
>
>I am presently using a glazed porcelain floor tile, fired at 1700 degrees
>and cut to fit my oven. I have had stellar results with it, and it's a snap
>to clean afterward when I bake something on it that makes a mess (like a
>pizza with extra cheese and pepperoni).
>
>HTH.
>

Howdy,

For about fifteen years I happily used a piece of soapstone that I got
from a local brickyard. It was about 2" thick.

Any place that sells stone will be able to tell you which of their
products is appropriate.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Mon, 05 Jul 2004 13:20:38 GMT, "Vox Humana" >
wrote:

>
>"Kenneth" > wrote in message
.. .
>> On Sun, 04 Jul 2004 17:00:57 GMT, "graham" > wrote:
>>
>> >You could buy some 6"x6" UNGLAZED tiles. They are cheap and if one
>breaks,
>> >it is easily replaced.
>> >Graham
>> >
>>
>> Howdy,
>>
>> Everything you have written is certainly correct, but...
>>
>> The tiles are not sufficiently massive to offer much benefit.
>
>Julia Child will be disappointed to hear this. She has recommended unglazed
>tiles for years.
>

Hello again,

Are you aware that before she suggested unglazed tiles she suggested
asbestos tiles as a baking surface?

No, not everything she taught us was worth remembering...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."