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Baking tiles


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For bread and pizza baking: Measure the floor of your oven, go to your local purveyor of building stone and buy a 1" thick piece of soapstone that is sized to leave a ~1" - .5" gap all the way around on your oven floor. This will provide much better results than a pizza stone -- especially dramatic oven spring.

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The slashes sound fine. If you get enough oven spring they should open and grin.

I assume the oven is hot enough - 440F/220C or more, and has been on long enough to heat the pizza stone and stabilise. The technique water sound just fine - that is similar to what I do.

Maybe the dough is a bit dry and stiff?

Why do you say they are not right?

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dough definitely not too dry (75%+), nor oven or stone too cold. perhaps overproofed dough. but i've got this dilemma: either they're quite "tall", but with poor texture - or i let them proof a little more, and get a flatter loaf but better texture. i thought maybe a better oven spring might remedy that.

slkinsey's advice sounds good. the more heat retention, the better.

christianh@geol.ku.dk. just in case.

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Over-prooving will reduce the oven spring a lot.

I assume the dough is supported during proof by a banneton or equivalent.

I find it much easier if I retard the dough overnight in the fridge and bake from cold. The dough is stiffer when cold and doesn't slump as much.

Edited by jackal10 (log)
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no banneton. should there be?

bake from cold? i might try with one loaf, but in general it's not practical for me as i make 4-8 loaves every time i bake, once a week.

christianh@geol.ku.dk. just in case.

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