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Mulegena
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In La Paz there is a bookstore not far from the malecon that sells bread made by the owner, I understand.
Has anyone tried making homemade bread using a large clay floor tile in their oven in lieu of an (expensive) bread stone? Probably would work, no?
Would probably withstand the heat, yes?
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Diver
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| Quote: | Originally posted by Mulegena
Has anyone tried making homemade bread using a large clay floor tile in their oven in lieu of an (expensive) bread stone? Probably would work, no?
Would probably withstand the heat, yes? |
Unglazed quarry tiles work fine for the purpose.
Don't use glazed as some glazes contain lead.
Put one or 2 tiles both below and above the bread.
(I mean on the shelf above; not on the bread !)
Cut stone tiles will work better than clay tiles as they are denser - more mass and heat sink.
The purpose of the stone(s) is to make the oven cook conductively from heat stored in the tiles/masonry at a more even and tempered heat.
You will notice the difference in a more flaky crust and texture.
[Edited on 2-23-2009 by Diver]
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Paula
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| Quote: | Originally posted by unbob
FWIW, I've found the baguettes sold at Sam's Club in La Paz to be pretty darned good! They come packaged 3 baguettes shrink-wrapped together.
City Club also has them (packaged 2 baguettes shrink-wrapped) but they're the usual mushy, crumbly bread with little flavor or texture - like most
bread around here.
[Edited on 2-22-2009 by unbob] |
unbob, I suspect that Les's bread is much better than that from Sam's Club. He's just a little out of my daily shopping range, but I hope to stock up
next time I'm in La Paz.
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Mulegena
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Bread Stones
| Quote: | Originally posted by Diver
| Quote: | Originally posted by Mulegena
Has anyone tried making homemade bread using a large clay floor tile in their oven in lieu of an (expensive) bread stone? |
Unglazed quarry tiles work fine for the purpose.
Don't use glazed as some glazes contain lead.
Put one or 2 tiles both below and above the bread.
(I mean on the shelf above; not on the bread !)
Cut stone tiles will work better than clay tiles as they are denser - more mass and heat sink.
The purpose of the stone(s) is to make the oven cook conductively from heat stored in the tiles/masonry at a more even and tempered heat.
You will notice the difference in a more flaky crust and texture.
[Edited on 2-23-2009 by Diver] |
Wow, Diver! Sounds good, and like you've done this before.
Got a recipe to go along with all this advice? Care to share it?
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Diver
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We have tons of recipes.
We're into sourdough quite a bit but you have to get some starter.
We've gotten tons of good bread ideas from the web; depends what you like.
Also, try using the same idea for pizza.
It stops the top and bottom from burning as your oven keeps firing to keep the high temp.
Make sure to let the oven preheat an extra 15 minutes or so to make sure the tiles are up to temp !
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unbob
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| Quote: | Originally posted by Paula
unbob, I suspect that Les's bread is much better than that from Sam's Club. He's just a little out of my daily shopping range, but I hope to stock up
next time I'm in La Paz. |
Paula, I'm sure you're right! I'm only saying that the bread I bought at Sam's was better than I expected - surely not the absolute best out there -
but much better than I've found elsewhere.
I don't usually visit the downtown area, so that's the only reason I haven't checked out Les's place.
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