Can I use water/steam in the oven for crispy bread crust without it breaking this stone? Or is that not necessary with this stone?
391827
Not sure what you mean by using water/steam in the oven but I think pizza crust comes out crispier if you preheat the stone.
391828
Pamela, did you ever try this? I'm also interested in whether it will crack if I use a pan of water to make steam for artisan bread.
1217212
Yes. I also prefer some crispiness to my crust, but hate the drips on my oven racks from placing pizzas directly on them to get what I like. This pan serves up a nicely crisp crust, no matter what type of pizza you are baking or if you're just reheating.
2243835
I use either cornmeal or, usually, a sheet of parchment paper. After a few minutes on the pizza stone, I'll remove the parchment paper when the crust has baked enough to slide free and not get stuck to the stone.
184282
I don't use any.. It works just great!! It makes a really crispy exterior.. Another tip for crust is to use water for steam.. I pour water in the bottom of my oven about 1/2 cup.. If you don't feel comfortable with that use a oven proof pan with ice in it..
2213081
A lot of people suggest preheating cast iron before cooking. Especially when making pizza that is not possible since I spread the dough on the pan. I say no, not required.
738572
We just have a lot of flour on the bottom of the crust. Plus, make sure you let your oven heat to stones for quite a while after the oven is done preheating. Even though the oven may say it is too temp, the stones will not be. I let it go for at least 15 mins after the preheating is done.
135336
Hi Adam, No, it can't because it doesn't need to. The ovens you are referring to rely upon large amounts of Thermal mass and big fires. The stored radiant heat coming off of that Thermal mass is what you cook with. With our oven, you'll achieve great results on the stone in the 500 to 600 degree range and most breads are baked between 350 and 400. The fire burns below the stones and then surrounds the oven on the sides and top before leaving through the upper smoking oven. If you want to learn more about how it works, we have an EcoQue You Tube Channel up with a whole series of videos posted there. The videos are posted at: http://www.youtube.com/user/EcoQue
2057866
I agree with Riggolette L. Use like any other pizza stone- you want to have the stones in the oven when you turn the oven on. They need to heat up slowly. They may crack if you put a cold stone in an already hot oven. They are darling little pizza stones.
1416703
Joe, I haven't tried to use this stone for cookies yet, but I probably wouldn't use it for that because it would likely cause your cookies to become overdone and hard. I think this is intended more for things like breads and pizzas that benefit from a firm bottom crust. For cookies I would stay with a typical metal baking sheet, preferably one without a dark nonstick surface.
1663567
That all depends upon your recipe. This is a proofing basket, and it does a good job of it. Once you go from this to the oven, though, it has nothing to do with the basket. If you are still looking for recipes, you can try Tartine bread. It has some good ones. If you find that the crust is too crunchy, just put the bread in a gallon size ziplock bag, or wrap it in saran wrap, after it's cooled a bit and the moisture from the bread will soften the crust.
778697
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way. But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
2143566
Just clean with damp cloth, no soap or any other cleaner. Do not oil. If you can heat your stone to 500 before using. Place stone in cold oven. Set oven to 500. Once the oven temp reach 500 than set your timer to 30 minyour stone should be ready
462627
You can wash it without soap, but it is not advisable. You do not need to wash it either because when you use it to bake bread, it needs to be very hot and dough will not stick to it. However to be on the safe side, here is what I do: I take a container, line it with parchment paper, put the dough in it for the last rise. After that, when the cloche is hot and the oven ready,I remove the cloche's lid, grab the parchment by its four corners, put it in the cloche, cover with the dome and bake. Usually I bake bread at 450 for 30 to 45 minutes, remove dome and let it finish baking for another 15 minutes at 415 degrees. You can wash it without soap, but it is not advisable. You do not need to wash it either because when you use it to bake bread, it needs to be very hot and dough will not stick to it. However to be on the safe side, here is what I do: I take a container, line it with parchment paper, put the dough in it for the last rise. After that, when the cloche is hot and the oven ready,I remove the cloche's lid, grab the parchment by its four corners, put it in the cloche, cover with the dome and bake. Usually I bake bread at 450 for 30 to 45 minutes, remove dome and let it finish baking for another... » Read More You can wash it without soap, but it is not advisable. You do not need to wash it either because when you use it to bake bread, it needs to be very hot and dough will not stick to it. However to be on the safe side, here is what I do: I take a container, line it with parchment paper, put the dough in it for the last rise. After that, when the cloche is hot and the oven ready,I remove the cloche's lid, grab the parchment by its four corners, put it in the cloche, cover with the dome and bake. Usually I bake bread at 450 for 30 to 45 minutes, remove dome and let it finish baking for another 15 minutes at 415 degrees. « Show Less
639645
With the right crust you should be fine. However, I always have a little liquid that leaks out when using this pan so I always put it on a baking sheet to make clean up easier. Hope that helps :)
2267358
I use a stone in the oven then put onto that. with just an oven rack yes, i guess you'd do best with the support of a cookie rack. works best with a pizza stone. can't use for bread with a super high water content like ciabatta
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
1792748
Use the stone as a template to cut a round of parchment paper. Put your dough on the paper that you've placed on the peel. Put paper and pizza on hot stone to bake. The paper will scorch, but not catch fire. You will have a perfectly crisp crust and zero sticking...the pizza will slide right off the paper!! Hope that helps!