Baking stones: what are, how to choose and care for them?

Baking stone is a very useful invention and is widely used for baking various dishes. Despite the fact that the technology of cooking with its help is only gaining popularity, the stone has already gained a sufficient number of fans around the world, including in our country.

Baking stones are solid or stacked plates used for baking bread and baking other products at home. Baking, for the manufacture of which baker's stone is used, in its taste becomes as close as possible to dishes made from tandyr or Russian oven.

The secret of such success is quite simple and consists in the following: heated to a high temperature, the stone from the first seconds warms the yeast dough to the full thickness, with the result that the bread has time to rise as much as possible before a crust forms on top.

The dough with this technology does not crack, which is explained by the death of yeast at +60 degrees and the ability of the stone to maintain the desired temperature until the formation of a crust. As a result, the bread is not torn and it turns out perfectly flat and baked. Even the cuts on the loaves only slightly open and not broken.

Baking plates can be made at circle, square and rectangle. Round is mainly used for making pizza, while the last two options are universal and suitable for baking any dishes.

The thickness of the products varies from 1.5 to 3 cm, That depends on the manufacturer and material of manufacture. For example, Chinese models often have a lower cost, but they are too thin and quickly split. There are stones and thicker than 3 cm, but their use is not very rational in terms of electricity or gas consumption.

The sizes of stones are also the most diverse, but dimensions of 30x45 cm are considered the most convenient. If the size of the oven allows, such products are considered the best option and allow you to simultaneously bake three baguettes and two oblong loaves of bread. As for the design, one-piece models are slightly more expensive typesetting options.

The latter are usually several tiles with a ribbed bottom surface with a thickness of 1.5 to 2 cm. Their disadvantage is excessive fragility, and the advantages can be attributed low cost and possibility of use in small ovens.

The steadily growing consumer demand for baking stones is due to such undeniable advantages as the possibility of baking without the use of butter, the uniformity of the dough, the complete environmental friendliness of the process and the formation of a crispy appetizing crust.

The latter can be achieved thanks to the property of the stone to absorb moisture from the dough, giving in return a large amount of heat. Environmentally friendly use of models due to the presence in the composition of the stone only natural ingredients, which do not enter into hazardous chemical reactions with food, as is the case when cooking frying with oils.

In addition, when the oven is preheated, the stone is very hot, which leads to the creation of the effect of the hearth oven inside the oven. Due to this, the baking time is significantly reduced, and baking turns out lush, airy and very fragrant. The advantages include easy handling and easy care. Products do not need to use cleaning products, they wash well with warm water and a clean cloth, and can also be placed in a dishwasher.

Baking stone is a real salvation for housewives who use ovens with uneven heating. In such ovens, one side of the baking often burns, while the other remains almost raw. Due to the presence of microscopic pores, the hot stone can for a long time keep the desired temperature inside the oven, without leading to its increase.

As a result, the dough is baked very evenly, the bottom does not burn, and a ruddy crust forms on top. Moreover, the models are able not only to maintain a certain temperature, but also to level it in different parts of the oven. Baking stone is perfect for making ruddy bread, pizza, muffins, tortillas, pita breads and baguettes, as well as for roasting meat, fish and potatoes.

Clay and natural minerals are used as a material for the manufacture of baking plates.

Clay stones or slabs possess more porous structure in comparison with a natural stone and absorb moisture much better. Products are absolutely safe for human health, due to the absence in their composition of toxic impurities and toxic components. Clay does not react with the products, ensuring the absolute naturalness and purity of baked dishes.

The only downside is not too high resistance to temperature extremes, because of what the service life of clay specimens is much inferior to the lifetime of models made of natural stone. Clay slabs can have a glazed coating or be without it.

For the manufacture of baking plates using two types of clay.

• Red. It has a low price, low weight and very fast heating. The disadvantages of products made of red clay include fragility and a high probability of splitting when cold water gets on the red-hot surface. In this connection, it is not recommended to sprinkle cooking when using ceramic models.

• Chamotte. Products made of chamotte clay, characterized by high durability and long service life. Such stones are often made by hand, which ultimately increases their value. Stamped factory plates are much cheaper and feature lighter shades. Moreover, with constant use, the clay darkens noticeably, which is a natural process and in no way affects the quality of dishes and the durability of products.

The only drawback of fireclay models is lower porosity, which can adversely affect the quality of yeast and bread.

Refractory minerals such as sandstone and quartzite. They are characterized by high porosity and are able to quickly accumulate and give off heat for a very long time.In addition, sandstone is a very durable stone and tolerates cooling and heating. Models of this mineral usually have a thickness of 1 cm, characterized by a wide palette of shades, including white, fawn and green with gray colors.

Indian quartzite is a “relative” of sandstone, but in terms of its density and durability it is far superior to it. Both materials completely harmless and do not emit when heated any foreign smell and harmful substances. The disadvantages of both materials include high cost products made from them, due to the difficulties of transportation and processing of minerals.

However, models of smoother and harder minerals are also often encountered. granite, marble and steatitewith both undoubted advantages and significant disadvantages. So, marble stones have a very attractive appearance and have the right amount of pores, but they do not tolerate temperature drops too well and are expensive.

Granite stones keep heat for a very long time, but due to their volcanic origin they can release a small amount of harmful substances when heated. However, their concentration is not so critical, many professional bakers use stones exclusively from this mineral. Steatite or soap stone tends to heat very quickly and heat slowly, but It has a very dense structure, weighs quite a lot and has no pores..

The modern market of kitchen accessories offers bakery stones in a large assortment. Among the producers there are both small, little-known companies, and large firms that have an excellent reputation and provide the consumer with durable and high-quality products. These include LLC "Pekarsky Stone" from St. Petersburg, which produces models under the brand name "Gourmet".

The company's products are of high working qualities and reasonable price. For example, the most budget model made of volcanic rock can be purchased for as little as 1,650 rubles. The product is available in sizes 38x28x1 cm and weighs 2.4 kg.

Thanks to its compact size, the stone is perfect for ordinary cookers with ovens that run on gas or electricity. Anything can be cooked on the “Gourmet” stones, ranging from buns and pies to stuffed vegetables and meat dishes.

No less famous manufacturer is the company. Weberproducing round and rectangular bakery stones. Among the assortment can be noted a round-shaped model intended for the manufacture of pizza and costing 4999 rubles. The product is equipped with comfortable handles and non-stick coating., allowing to prepare with the minimum quantity of oil or without it.

When choosing a baking plate, first of all you should focus on its thickness. For non-professional use it is better to buy a product with a thickness of 1.5-2 cmthat will allow both to bake bakery products on it, and to cook meat, fish and other dishes.

If the stone is purchased exclusively for pizza, then you can opt for a round model, but if you intend to use it for cooking various dishes, then it is more rational to purchase a rectangular option. As for the size of the stone, its dimensions should be 3-4 cm smaller than the inside area of ​​the oven. This will provide the necessary clearance near the walls and will contribute to the proper circulation of hot air.

An important criterion for choosing the baking plate is its porosity. So, if the model is purchased for baking bread and muffin, then it is desirable that it had a more porous surface, but sweet baking, cheesecakes and meat rolls can be baked on more dense specimens. For the manufacture of pizza is better to choose a product with a thickness of 1-1.5 cm, which will contribute to faster heating of the material and significantly reduce the cooking time.

In addition to pizza, on thin plates you can bake pita breads, khachapuri, and products made from fresh or puff pastry. When choosing a baking stone, you should know that more durable models are equipped with angular or longitudinal legs. The presence of an air gap between the pan and the baking plate eliminates the thermal shock of the material, which significantly extends the service life of the product.

In order for the baking plate to last a very long time, it is necessary to follow a number of simple rules.

• Before you start using a new stone, you need to put it in the oven and calcined at +250 degrees. The calcination time depends on the thickness of the model, on average it is 30 min. / Cm. After the stone has been calcined, the oven should be turned off and opened, allowing the mineral to cool naturally.
• Use the stone should be "dry" process it with vegetable oil is not recommended. Otherwise, the oil film will tighten the pores, the heat release may be disturbed. If necessary, the surface of the stone can be filled with flour or lay it with parchment paper, and meat and fish can be prepared wrapped in foil.
• In no case should stones be exposed to sharp temperature changes, taking out of the stove and placing it under a stream of cold water. The product should cool gradually, otherwise it will become brittle and quickly crack. The same applies to its heating: in no case should a cold stone be placed in an already heated oven. Heat and cool it should only with the oven. In addition, it is also impossible to place a wet stone in a preheated oven.
• Between the baking plate and the bottom of the oven There must be an air gap, so do not put the product on the bottom. If necessary, place it on a grid and place it at the lowest possible level.
• For laying out the bread You must use a special shovel, which often comes with a stone.

For information on how to use baking stone, see the following video.