Most bread recipes I've read say to pre-heat the baking stone, and sprinkle
on the corn meal just before putting the bread on top. This results in burnt
corn meal and lots of smoke. (Yes, the fan gets rid of it, but still....)
The corn meal brushes off the bottom of the finished bread easily, but even
so, what's the point of using it? Will the bread stick to the stone without
it?

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.

"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

"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.

"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.

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.

"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

"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.

"Pete C." > wrote in message
...
> "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.


I believe there was a discussion about the word "preheat" as it applies to
the oven, and what it actually meant, here some little time ago. It was
velly interesting.
Dee Dee

Dee.Dee > wrote:

:"Pete C." > wrote in message
:>
:> 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.


:I believe there was a discussion about the word "preheat" as it applies to
:the oven, and what it actually meant, here some little time ago. It was
:velly interesting.

It's certainly the case that the first time the oven shuts off at
indicated temperature, the stone isn't going to be 450F.

--
sig 63

On Sat, 19 Jan 2008 15:59:28 GMT, "JoeSpareBedroom"
> wrote:

>Most bread recipes I've read say to pre-heat the baking stone, and sprinkle
>on the corn meal just before putting the bread on top. This results in burnt
>corn meal and lots of smoke. (Yes, the fan gets rid of it, but still....)
>The corn meal brushes off the bottom of the finished bread easily, but even
>so, what's the point of using it? Will the bread stick to the stone without
>it?
>

I prefer semolina flour (more like meal) to cornmeal. Not as gritty,
tastes better.

Best -- Terry

"JoeSpareBedroom" > wrote:
> Most bread recipes I've read say to pre-heat the baking stone, and sprinkle
> on the corn meal just before putting the bread on top.

Your reading comprehension sucks, I can tell by how poorly you
paraphrased with your stupid superfluous comma and sentences
constructed so poorly thsat they are actually gibberish... should say
"sprinkle on the corn meal just before putting the bread on top" OF
THE PEEL. You can't read, you can't write, and you definitely can't
bake... even people who are totally illiterate can bake well and could
easily figure out the truth of what is meant by where to shove the
conmeal, but not you, you'd shove it up your ass before realizing it
belongs on peel... what a jerk, what a fraud.

I've never heard of placing anything on the stone (wtf for), coarse
meal is often placed on the peel so the dough will more easily slide
off... naturally it ends up on the stone but won't burn under the
dough unless baked so long that the dough burns too.

> This results in burnt
> corn meal and lots of smoke. (Yes, the fan gets rid of it, but still....)
> The corn meal brushes off the bottom of the finished bread easily, but even
> so, what's the point of using it? Will the bread stick to the stone without
> it?

STFU!

"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.

"Sheldon" > wrote in message
...
> "JoeSpareBedroom" > wrote:
>> Most bread recipes I've read say to pre-heat the baking stone, and
>> sprinkle
>> on the corn meal just before putting the bread on top.
>
> Your reading comprehension sucks, I can tell by how poorly you
> paraphrased with your stupid superfluous comma and sentences
> constructed so poorly thsat they are actually gibberish... should say
> "sprinkle on the corn meal just before putting the bread on top" OF
> THE PEEL. You can't read, you can't write, and you definitely can't
> bake... even people who are totally illiterate can bake well and could
> easily figure out the truth of what is meant by where to shove the
> conmeal, but not you, you'd shove it up your ass before realizing it
> belongs on peel... what a jerk, what a fraud.


Sheldon, bang on your cell door and tell the nurse your meds need to be
refreshed.

"JoeSpareBedroom" wrote:
> "Sheldon" wrote:
> > "JoeSpareBedroom" wrote:
> >> Most bread recipes I've read say to pre-heat the baking stone, and
> >> sprinkle
> >> on the corn meal just before putting the bread on top.
>
> > Your reading comprehension sucks, I can tell by how poorly you
> > paraphrased with your stupid superfluous comma and sentences
> > constructed so poorly thsat they are actually gibberish... should say
> > "sprinkle on the corn meal just before putting the bread on top" OF
> > THE PEEL. �You can't read, you can't write, and you definitely can't
> > bake... even people who are totally illiterate can bake well and could
> > easily figure out the truth of what is meant by where to shove the
> > conmeal, but not you, you'd shove it up your ass before realizing it
> > belongs on peel... what a jerk, what a fraud.
>
> Sheldon, bang on your cell door and tell the nurse your meds need to be
> refreshed.

Hmm, and you claim you can't read my posts unless someone quotes me...
you LYING DOUCHEBAG... you read every one of my posts just like all
the other LYING DOUCHEBAGS who claim to have me killfiled... all yoose
scumsuckers wouldn't be able to sleep if you thought you missed one of
my posts

It's a well known fact, whenever some one claims to have some one
killfiled they don't.

JSB is fraud... and he is NOT who he says he is...he hasn't made an
honest statement here yet.

"Sheldon" > wrote in message
...
"JoeSpareBedroom" wrote:
> "Sheldon" wrote:
> > "JoeSpareBedroom" wrote:
> >> Most bread recipes I've read say to pre-heat the baking stone, and
> >> sprinkle
> >> on the corn meal just before putting the bread on top.
>
> > Your reading comprehension sucks, I can tell by how poorly you
> > paraphrased with your stupid superfluous comma and sentences
> > constructed so poorly thsat they are actually gibberish... should say
> > "sprinkle on the corn meal just before putting the bread on top" OF
> > THE PEEL. ?You can't read, you can't write, and you definitely can't
> > bake... even people who are totally illiterate can bake well and could
> > easily figure out the truth of what is meant by where to shove the
> > conmeal, but not you, you'd shove it up your ass before realizing it
> > belongs on peel... what a jerk, what a fraud.
>
> Sheldon, bang on your cell door and tell the nurse your meds need to be
> refreshed.

Hmm, and you claim you can't read my posts unless someone quotes me...
you LYING DOUCHEBAG... you read every one of my posts just like all
the other LYING DOUCHEBAGS who claim to have me killfiled... all yoose
scumsuckers wouldn't be able to sleep if you thought you missed one of
my posts

It's a well known fact, whenever some one claims to have some one
killfiled they don't.

JSB is fraud... and he is NOT who he says he is...he hasn't made an
honest statement here yet.

========


I don't use killfiles of any kind. I never said I didn't read your posts
first-hand. If you disagree, go find the text which proves me wrong, and
post it in your next response.

JoeSpareBedroom wrote:
>
> "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.

That should be sufficient for most oven stones, they aren't that big or
thick.

"Pete C." > wrote in message
...
> JoeSpareBedroom wrote:
>>
>> "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.
>
> That should be sufficient for most oven stones, they aren't that big or
> thick.

Right. The one I use is 14 feet by 16 feet, and a foot thick.

Let's see if Sheldon jumps all over that. :-)

"Pete C." > wrote in message
...
> JoeSpareBedroom wrote:
>>
>> "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.
>
> That should be sufficient for most oven stones, they aren't that big or
> thick.

I do two things:
1) Heat the stone45 minutes minimal -- one hour is how long it usually
heats. If I don't have time to do this, I don't bake on a stone.

2) Before I put my bread it, I wave the infrared wand to see what it
registers. I've spent time getting the bread to this point; I want to know
what the temperature of the stone is.

Before anyone feels like scolding me for wastefulness, I always have
something else ready for the oven while it's coming to temperature, or
coming back down from temperature and the "iron is still hot."

Dee Dee

"Terry" > wrote in message
...
> On Sat, 19 Jan 2008 15:59:28 GMT, "JoeSpareBedroom"
> > wrote:
>
>>Most bread recipes I've read say to pre-heat the baking stone, and
>>sprinkle
>>on the corn meal just before putting the bread on top. This results in
>>burnt
>>corn meal and lots of smoke. (Yes, the fan gets rid of it, but still....)
>>The corn meal brushes off the bottom of the finished bread easily, but
>>even
>>so, what's the point of using it? Will the bread stick to the stone
>>without
>>it?
>>
>
> I prefer semolina flour (more like meal) to cornmeal. Not as gritty,
> tastes better.
>
> Best -- Terry

I do that, too, especially if I'm baking using semolina and it is handy, it
comes to mind.
Dee Dee

"JoeSpareBedroom" > wrote in
:

> "Pete C." > wrote in message
> ...
>>> When the oven beeps and thinks it at the recommended
>>> temperature, I wait another 10-15 minutes before putting
>>> in the bread.
>>
>> That should be sufficient for most oven stones, they
>> aren't that big or thick.
>
> Right. The one I use is 14 feet by 16 feet, and a foot
> thick.

starting a commercial bakery now, Joe?
lee

On Jan 19, 7:47*pm, Sqwertz > wrote:
> On Sun, 20 Jan 2008 00:28:21 GMT, JoeSpareBedroom wrote:

> Sheldon is often confused by his own delusions of grandeur.


WHO IS Sheldon?

Oh...yes...I remember. Learned in 1998 that a ounce of pretension is
worth a pound of bullshit.

On Sat, 19 Jan 2008 18:47:24 -0600, Sqwertz >
wrote:

>On Sun, 20 Jan 2008 00:28:21 GMT, JoeSpareBedroom wrote:
>
>> "Sheldon" > wrote in message
>>
>>> JSB is fraud... and he is NOT who he says he is...he hasn't made an
>>> honest statement here yet.
>>
>> I don't use killfiles of any kind. I never said I didn't read your posts
>> first-hand. If you disagree, go find the text which proves me wrong, and
>> post it in your next response.
>
>Sheldon is often confused by his own delusions of grandeur.
>He likes to believe that everyone claims to have him killfiled
>that way he "knows" everybody secretly reads his posts.
>
>-sw

i most certainly have sheldon killfiled, but i see enough of his
overheated gibberish anyway. (i figure that no one must comment on
the 'useful' stuff some people insist he sometimes posts.)

your pal,
blake

"enigma" > wrote in message
. ..
> "JoeSpareBedroom" > wrote in
> :
>
>> "Pete C." > wrote in message
>> ...
>>>> When the oven beeps and thinks it at the recommended
>>>> temperature, I wait another 10-15 minutes before putting
>>>> in the bread.
>>>
>>> That should be sufficient for most oven stones, they
>>> aren't that big or thick.
>>
>> Right. The one I use is 14 feet by 16 feet, and a foot
>> thick.
>
> starting a commercial bakery now, Joe?
> lee


At a nearby state park, there are picnic tables with stone slab tops, and I
like that decorating theme. I'm shooting for that all over my house over the
coming year. Not sure how the crane's gonna get the granite sofa into place
without cutting a hole in the roof.

On Sun, 20 Jan 2008 15:29:20 GMT, "JoeSpareBedroom"
> wrote:

>"enigma" > wrote in message
...
>> "JoeSpareBedroom" > wrote in
>> :
>>
>>> "Pete C." > wrote in message
>>> ...
>>>>> When the oven beeps and thinks it at the recommended
>>>>> temperature, I wait another 10-15 minutes before putting
>>>>> in the bread.
>>>>
>>>> That should be sufficient for most oven stones, they
>>>> aren't that big or thick.
>>>
>>> Right. The one I use is 14 feet by 16 feet, and a foot
>>> thick.
>>
>> starting a commercial bakery now, Joe?
>> lee
>
>
>At a nearby state park, there are picnic tables with stone slab tops, and I
>like that decorating theme. I'm shooting for that all over my house over the
>coming year. Not sure how the crane's gonna get the granite sofa into place
>without cutting a hole in the roof.
>
How about that slate picture window?

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On Sun, 20 Jan 2008 15:02:13 GMT, blake murphy >
wrote:

>i most certainly have sheldon killfiled, but i see enough of his
>overheated gibberish anyway. (i figure that no one must comment on
>the 'useful' stuff some people insist he sometimes posts.)

ditto those sentiments for G. Morrow.

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"JoeSpareBedroom" > wrote in message
...
> Most bread recipes I've read say to pre-heat the baking stone, and
> sprinkle on the corn meal just before putting the bread on top. This
> results in burnt corn meal and lots of smoke. (Yes, the fan gets rid of
> it, but still....) The corn meal brushes off the bottom of the finished
> bread easily, but even so, what's the point of using it? Will the bread
> stick to the stone without it?
>
I never use cornmeal for the same reason. Slide your bread onto the stone
with a peel that you have dusted with extra flour.

Kent

On Sun, 20 Jan 2008 10:11:41 -0800, "Kent" > wrote:

>
>"JoeSpareBedroom" > wrote in message
...
>> Most bread recipes I've read say to pre-heat the baking stone, and
>> sprinkle on the corn meal just before putting the bread on top. This
>> results in burnt corn meal and lots of smoke. (Yes, the fan gets rid of
>> it, but still....) The corn meal brushes off the bottom of the finished
>> bread easily, but even so, what's the point of using it? Will the bread
>> stick to the stone without it?
>>
>I never use cornmeal for the same reason. Slide your bread onto the stone
>with a peel that you have dusted with extra flour.
>
>Kent
>
only the cornmeal that's not under the bread will burn, same for
flour.


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On Sun, 20 Jan 2008 17:49:12 GMT, Sqwertz >
wrote:

>On Sun, 20 Jan 2008 15:02:13 GMT, blake murphy wrote:
>
>> i most certainly have sheldon killfiled, but i see enough of his
>> overheated gibberish anyway. (i figure that no one must comment on
>> the 'useful' stuff some people insist he sometimes posts.)
>
>Only about 30% of his stuff gets quoted, of which I'm probably a
>big offender. The rest of it get ignored or is not worth a
>followup. Most people are probably pretty tired of reading his
>posts after the first sentence and move on.
>
>-sw

i don't mind seeing the excerpts. they remind me of why i have the
knothead killfiled, and that there are some really nutty people abroad
in the land. of course, evidence for the latter point is seldom
lacking.

your pal,
blake