Sproing!

Bill44's picture
Bill44

First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf?

[img]http://www.sourdough.com.au/gallery/d/4216-1/new_Rye+loaf+002.jpg[/img]

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25 users have voted.

Replies

SourDom 2006 July 17

Nina,

piece of stiff cardboard works just fine.

Find a sturdy cardboard box and cut out one of the sides.

I've used mine for 6 months or more

cheers
Dom

nina 2006 July 17

That's a brilliant idea, especially since I just bought 40 moving boxes. (We're moving saturday.)
Thanks Dom

SourYumMum's picture
SourYumMum 2006 July 12

Goodness me!

Obviously lining one's oven with stone is the bread equivalent of Viagra!

Sproing!!!!!!!!!!!!

Jeremy's picture
Jeremy 2006 July 12

That avatar of the cow is fabulous(la vache que rie) as well as that loaf,TP viagra questions, this is I hopw a kiddie controled site!really now!:wink:

Jeremy

SourYumMum's picture
SourYumMum 2006 July 12

TP ... I thought you were such a sweet, innocent thing.

I think we should choose a nice avatar for Jeremy!

TeckPoh's picture
TeckPoh 2006 July 12

[quote="SourYumMum"]
TP ... I thought you were such a sweet, innocent thing.

[/quote]

I yam I yam! Compared to many here. If I post my pic, you may just see a faint halo...

Jeremy's picture
Jeremy 2006 July 12

Bill will tell you I have trouble posting an avatar because I am a mac user, but I will try again!

nina 2006 July 12

Wow, fantastic effect! (The top stone, not viagra).
Your top stone looks just like the one I have.
I'm still not using it for my breads... I'm pretty sure I'll burn myself AND mess up the bread when I have to transfer it to the hot stone.

matthew 2006 July 12

[quote]
I'm pretty sure I'll burn myself AND mess up the bread when I have to transfer it to the hot stone.
[/quote]

A good pair of oven gloves, some semolina (or the like) on your peel, a bit of commitment with the flick and you're cooking with gas! If you miss the stone slightly just wait for the crust to set and then reach in and move it. If you're using a tin just place the tin on the stone. It's not as hard as you might think.

nina 2006 July 13

Thanks for the tips Matthew. I don't own a peel though, so it's not just my natural clumsiness holding me back.
Hubby bakes some fantastic pizzas on that stone and I think I've got him convinced we need a pizza peel. You should have seen his face the first time I suggested it

Bill44's picture
Bill44 2006 July 13

Well contrary to popular methods, I don't use a peel. I just slide out the oven rack with the stone on it and turn the dough out straight onto the stone.

Jeremy's picture
Jeremy 2006 July 13

Bill, I'm shocked going against the Grigne so to speak, but do what feels right, I just like that whole flick of the wrist and the oven door closing myself!

Jeremy

Bill44's picture
Bill44 2006 July 13

[quote="Jeremy"]
Bill, I'm shocked going against the Grigne so to speak, but do what feels right, I just like that whole flick of the wrist and the oven door closing myself!Jeremy
[/quote]
I'm a bit of a masochist (sp), I enjoy the occasional burnt finger now and again.....not!

northwestsourdough's picture
northwestsourdough 2006 July 13

[quote="nina"]
Your top stone looks just like the one I have.
[/quote]

I don't see any stone !

Bill Your "sproing" bread looks great. I felt exactly the same way when I saw my bread springing in the oven with all those extra stones. It really works great, makes one think of better things....masonry ovens!

northwestsourdough's picture
northwestsourdough 2006 July 14

[quote="nina"]
Schhh, you weren't supposed to know about the secret forum...
[/quote]
Nina, you are just having too much fun...go bake something!
Teresa

matthew 2006 July 14

[quote="nina"]
Thanks for the tips Matthew. I don't own a peel though, so it's not just my natural clumsiness holding me back.
Hubby bakes some fantastic pizzas on that stone and I think I've got him convinced we need a pizza peel. You should have seen his face the first time I suggested it
[/quote]

Nina, As long as it's flat and strong enough to hold the bread it doesn't have to look pretty. I've used what we here would call a flat biscuit tray (read cookie if you read in US English) before and it was fine. The pizza peels do have a certain feel and look that I like, but while you're waiting for the peel you could experiment with alternatives. Necessity is the mother of invention they say.

Matthew

nina 2006 July 15

Hm, that's not a bad idea Matthew... Maybe I can find something around the house I could use instead...? Something peel-ish...

Teresa, my 3 year-old has been waking me up insanely early this week, I tend to get silly when overtired

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