[Sca-cooks] Getting bread into the oven

[Terry Decker]

I tend to use baker's parchment for high sugar doughs that will stick to 
just about anything and I usually have two rolls on hand just to take care 
of the situation if I have a mad urge to fill the kitchen with cakes or 
cookies.  I would think that it would work very well with a bakestone.  BTW, 
the last time I forgot to use parchment in a pan, I managed to split a fruit 
cake diagonally leaving the bottom half of the loaf sticking in the pan.

The temperature differential isn't about getting bread in or out of the oven 
per se.  It has to do with the fact that the bakestone retains and convects 
heat more evenly than the surrounding air.  If you use a baking tin that 
extends over the edge of the bakestone, any temperature variance between the 
air and the stone may be reflected in the baking sheet.  The issue would 
tend to be immaterial for parchment paper as it doesn't have much potential 
for exacerbating the problem.

Bear

From: "Audrey Bergeron-Morin" <audreybmorin at gmail.com>

>> The baking sheet will work if you don't get a temperature differential in
>> the metal surface.
>
> We use parchment paper for pizza baking with a stone. Probably not the
> same as putting it directly on the stone, but works pretty well
> anyway. And saves us some wrestling with the dough, especially since
> we like it pretty thin! :-)