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baking stones and peels

bread_lady's picture

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I saw an old post on baking stones here. I have an old gas oven stacked (like the one on the
Brady bunch!) I love the cleanliness of it as well as the speed, but it doesn't bake evenly. Will the unglazed quarry stones help in that area? Forgive the ignorance, but is a peel the wire that we use in candles and pottery, or something else?

mica's picture

(post #53605, reply #1 of 10)

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The peel is the flat wooden paddle that you use to move things in and out of the oven. The rest of your questions, I'll leave to the experts!

James's picture

(post #53605, reply #2 of 10)

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Yes, unglazed quarry tiles should help. I have a crumby too small oven and they have with that. They are also cheap and easy to clean. I hope this helps.

Greg_Hoffman's picture

(post #53605, reply #3 of 10)

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Re baking stones. I just purchased a custom sized stone for my oven (I teach culinary privately) Call AWMCO, Inc. at 1-800-846-1795 and ask them to help you select the right size/thickness for your application. Mine was a 15 x 21 by 3/4 thick and it cost me $25.00 plus Packing/Shipping & Handling (which basically doubled the cost.) They were VERY helpful. Also, on the peel, I prefer the metal, rather than wooden peels. Good luck.
Greg Hoffman

MEAN_CHEF's picture

(post #53605, reply #4 of 10)

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I left mine in during the self clean cycle in my oven. They came out fine and clean too.

Carolina's picture

(post #53605, reply #5 of 10)

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The fact that my baking stone is so hard to clean is my main complaint. Do you think
i any
baking stone would be able to withstand the cleaning cycle, or just commerical stones?

Glenys_'s picture

(post #53605, reply #6 of 10)

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I adore my ancient gas oven which fluctuates greatly but I don't see how a baking stone would help. The heat is vented in from the back and radiates through the floor of the oven so the stone may absorb some of the heat but not regulate it. Now, well seasoned after many loaves, galettes and pies and pizza, my baking stone either wipes or brushes clean like a dream. My only recommendation is buy a good large one-- I don't like the seams created by assembling some tile liners.

MEAN_CHEF's picture

(post #53605, reply #7 of 10)

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I just have six 79 cent unglazed quarry tiles from Costco

Claudia_Rickel's picture

(post #53605, reply #8 of 10)

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I bought a VillaWare 17 inch square baking stone. It started developing a crack after only a few uses. It split in half after less than 10 uses. Is there a difference in quality in baking stones? I used mine according to manufacturer's instruction, leaving it in the oven while it heated up and not using any water to clean it. I had great results making pizza and would like to buy another one, but do not want it to fall appart. Any recommendations?

MEAN_CHEF's picture

(post #53605, reply #9 of 10)

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Unglazed quarry tiles from costco. About 80 cents each.

Chiffonade_'s picture

(post #53605, reply #10 of 10)

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A
i peel
is the board used to put the risen bread dough onto the quarry tiles. Available by mail order, at restaurant supply stores and Williams Sonoma. They're sometimes called a "pizza peel."