Hi, Pat,
I have had the same experience as you. Another problem I've noticed is that
it cuts down a bit on the overall useful size of the oven, so I have to
adjust my dishes accordingly.
I've also had the same thought as you: should I remove it to cook things
other than bread? I haven't yet, since that would present the old storage
question, so I set up everything I cook up there's no chance of spilling or
dripping on the HearthKit floor, since that could affect the success of
future breads placed directly on the brick.
I've tried using parchment paper on the stone, but that hasn't been very
acceptable, as the breads always seem to steam a little underneath instead
of crisping and browning.
Having said all that, I still love my HearthKit and, so far, I'm willing to
accept these inconveniences for the joy it brings to my breadbaking.
Anyone else have any thoughts?
portia on whidbey
At 12:10 AM 7/6/2002, Pat wrote:
>I notice that Marcy Goldman is testing the Hearthkit in her ovens and
>promises a review. I have had mine in my gas oven about 2 months now, and
>find each baking experience a new challenge. The instructions tell you to
>set the thermostat very high and then turn it down when the oven
>thermometer (which is included) reaches the desired setting I have
>discovered that I need to keep the temperature at least 25 degrees higher
>than called for in recipes, and it takes things much longer to bake. A
>fresh berry pie was in the oven for an hour and a half before I was
>satisfied that it was done. The finished product was delicious. A
>frequently baked cookie recipe, which bakes at 300 for 30 minutes, took 45
>minutes to reach the desired shade of brown. Loaves of bread in pans all
>come out perfectly, but they are baked at a higher temperature and for a
>longer period of time. I consider myself an experienced baker and can tell
>by smell and sight if something is almost done. Maybe it's just hard to
>teach an old dog new tricks, but I am determined to make this work. I
>would be most grateful to hear from anyone else who would share their
>experience with this. Are you only using it for pizza and artisan loaves?
>Should I remove it for pies, cakes and cookies? Any advice or suggestions
>would be appreciated.
>
>Thanks,
>Pat