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Bread on the pizza stone?
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DMW
Posts: 13,832
Has anyone done bread directly on the pizza stone rather than CI dutch oven? I burned the bottom of my bread tonight and am wondering how it would be on the pizza stone.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Nice crumb! Did you bake with the stone on the platesetter? I find that you need a small air space between the platesetter and the pizza stone, I use the feet that came with the BGE.Gerhard
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@hapster has if I am recalling correctly. He uses pizza dough to make the loaf.
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@gerhardk I had the platesetter legs up then grate, dutch ovens on the grate. The bottom was the only part burned so not sure if it was on too long or if the dutch ovens were too hot initially. Hey, it's an opportunity to try again.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
i put my stone on a grid at felt level, with the setter underneath. The bread goes onto a cold stone and they enter the 350-400º egg together. Crust does not burn.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@Skiddymarker Do the loaves hold their shape not being in something like a dutch oven?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Yes direct on the stone. Plate setter legs down. This bread is from a recipe in the BGE cookbook.
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+1 on the cold stone
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South Dakota
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Large BGE,
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36" Blackstone Griddle
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And a deck box full of toy's -
DMW said:@Skiddymarker Do the loaves hold their shape not being in something like a dutch oven?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I guess all roads lead to Rome, I am in the heating the pizza stone camp.Gerhard
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Yeah, I've done a lot of loaves on the pizza stone. I find that the stone on the grill over the inverted 'setter works a little better than stone spaced above the 'setter legs down. Just let everything preheat.
The shape of the loaf depends some on how hydrated the dough is, and how well one has formed the loaf.
I'm not good at loaf forming. So I got a crutch, and bought a ceramic cloche. In either the Egg or the kitchen oven, I've not had a failure.
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Thanks everyone, will try this weekend.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
i do platesetter legs up, grate on that, stone on grate. Pre heat to 450 for good "oven spring". Have been doing it this way for a while, never burned a bottom.
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