Date: Sat, 27 Sep 2008 22:14:36 GMT -------------- BEGIN bread-bakers.v108.n035 -------------- 001 - Marcksmar@aol.com - Re: Hamburger Bun Recipe 002 - "Vickilynn H" Subject: Steve: Baking Stones Date: Sun, 21 Sep 2008 09:18:02 -0400 Hi Steve, I have broken several individual stones as well through the years and decided to get serious!! I found something in one of Peter reinhardt's books, (BBA I believe) about a stone INSERT to your oven called The HearthStone. We bought one and it stays in the oven all the time. It never needs to be removed, but it works fantastically on my hearth breads, pizzas, focaccia, bagels (bakes at 500 degrees) and also still works using 359 temps for muffins, cakes, casseroles etc. What it does is not only act as a stone surface, like a baking stone, but creates a field (It is a 'U" shaped insert, stone on all sides) and keeps the temperature within it constant. You can also use steam underneath it for hearth crusts. When I went to a Peter Reinhardt demonstration, we talked about it and he still uses his and recommends it for the home baker, No, I don't sell it (or anything actually), I simply extol its virtues as a satisfied user. Here is a review on it: http://www.betterbaking.com/viewArticle.php?article_id=45 HearthKit Ceramic Oven Insert *A Hearthy Recommendation* [image: (c) BakerBoulanger / BetterBaking.com 1997-2003] ~~In Messiah Yeshua, Vickilynn Haycraft Micah 6:8 http://www.realfoodliving.com BLOG: http://www.realfoodliving.wordpress.com "Wrapping It Up!" http://www.llumina.com/store/wrappingitup.htm --------------- MESSAGE bread-bakers.v108.n035.3 --------------- From: Joseph Cubells Subject: Hullullu bread Date: Sun, 21 Sep 2008 09:57:31 -0400 I need a recipe for the Chilean bread Hallullu. Plesae e-mail it to me. Thanks [[Editor's note: please post it also!]] --------------- MESSAGE bread-bakers.v108.n035.4 --------------- From: debunix Subject: Re: baking stones Date: Sun, 21 Sep 2008 07:47:15 -0700 I have a set of thin baking bricks that I have broken nearly every one, but they still work superbly. The key is that they came with a metal tray that holds them together fairly tightly so that there is not a gap between them. And the trays are sturdy enough that I can leave the bricks in them and move them around by the tray. So....can you find or make a tray to hold the pieces of your stone together? --diane in los angeles http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v108.n035.5 --------------- From: "Gwen Brass" Subject: Stones Date: Sun, 21 Sep 2008 09:17:59 -0700 Steve, I use the pizza stone made by Big Green Egg. They are a ceramic bbq company and you can buy the products in home and hearth type of stores typically. It seems much more heavy duty than other pizza stones I have seen and used. I haven't cracked mine yet. Gwen --------------- MESSAGE bread-bakers.v108.n035.6 --------------- From: "Darryl Gould" Subject: pizza stones Date: Sun, 21 Sep 2008 19:28:11 -0700 I have found a couple of pizza stone options, after experiencing the cracking you are talking about. I went to Home Depot and found some 12x12 clay tiles, I believe the model was Sausalito, and they were unglazed. Home Depot will even give you a few tile cuts for free, so I bought 3 tiles, about $6.00, and cut one tile in thirds. That gave me a 12x16 surface area when I combined a full square tile with a third size cut tile. Dry it in the oven at a low temperature to get most of the moisture out and it will likely not crack. If it does crack, you have a backup ready to go. I am guessing you paid at least $20 for your stone. At the unglazed tile price, that's at least 6 stones. The other option I use (and it is great for the barbeque), is a split fire brick. A regular brick is pretty thick, but a split brick is about 3/4" thick. Find a contractors supply or rock supply store that sells fire brick, specifically split fire brick. I bought six for around $11. I also bought some sort of stainless grill grate for vegetables at a Linens and Things store for about $15. I placed 3 bricks on the grate, and then laid down 1 1/2 bricks perpendicular to the three and I have about a 12x12 surface that lifts all in one piece thanks to the grate it is one. While I have not tried that set up in the oven, it should work with maybe a little extra heat up time due to the thickness of the brick ( about 1") Good luck! --------------- MESSAGE bread-bakers.v108.n035.7 --------------- From: Andy Nguyen Subject: Re: stones Date: Tue, 23 Sep 2008 09:46:56 -0400 (EDT) I use six unglazed quarry tiles (each about 6"x6", from Home Depot). I lay them on the oven's middle shelf. I've used one set for about 3.5 years. They hold up fine. Also, we have not suffered any ill health effects, so they're *probably* safe. I also put three tiles in an old heavy gauge baking pan and put the pan on the oven's bottom shelf. After putting the loaves in, I pour a cup of hot water into the tray and quickly close the door. (WEAR OVEN MITTS!) I prefer doing this to spraying because a. the method generates more steam and b. I don't need to open & spray several times (as called for in Breadbaker's Apprentice). Andy Nguyen --------------- END bread-bakers.v108.n035 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved