[Sca-cooks] Stone

[Deborah J Schumacher]

Magdalena said about preheating the pizza/bread  Stone...


>
> I considered doing that, but I prefer to do the final rise of any shaped
> bread right on the pan or stone it is to be baked on.  I always end up
> smooshing it if I try to move it from wherever it's nicely shaped and
> raised onto a pan or stone.  Also, with pizza crust, I've found that the
> bottom starts browning as soon as I put it on the hot stone.  If I lift
> a nice large braid of challah onto the hot stone and then try to adjust
> it to look right, well, it would be a disaster.  I suppose I need a
> wooden peel that the bread would slide right off of, but I have never
> seen one for sale.  Perhaps I should start researching that on the 'net.
>   Maybe one of those yucky air-flow cookie sheets would work the same
> way?  Hrm, I wonder.  Meanwhile, I have two pizza stones, one of which
> is considerably thinner than the other.  That one works well for bread
> without preheating.  But it's smaller and doesn't hold two large loaves
> of challah.  I usually use it for smaller whole wheat loaves.  Mmm... I
> made two honey-wheat loaves last night, one with a cinnamon swirl.
> Peanut butter sandwich heaven...

What I do for Pizza is roll it out on Parchment paper then lift it up easily
and transfer it to the hot stone. It also keeps the stone clean, and there
is no difference to the pastery.
Zoe