Baking bread on a solid hot surface can really help it rise and get a nicely browned and crispy crust on the bottom. Commercial bread ovens have thick stone floors on which bread is baked on. The pre-heated solid stone retains and radiates heat extremely well. Placing dough on such a surface transfers high heat to it right away making the loaf rise sooner and get better oven spring while the bottom becomes beautifully browned and crispy.
Most domestic ovens do not have such a feature. They normally have metal racks which can hold cookie sheets or roasting trays which are not great at retaining or transferring heat. When dough is placed on a thin piece of metal it cools it down significantly and that prevents the browning of the crust and the potential of great oven spring.
Of course, not having a solid surface to bake on is not the end of the world. People have been baking bread at home without it for a long time with no issues. And for the most part it is not totally necessary. If you are making burger buns or baking cheese straws, then you could easily do it without a solid surface.
But if you want to bake free-standing boules, batards, ciabattas, pizzas, or baguettes, then a solid hot surface would help a lot. What are the options for home bakers? There are a couple good pieces of equipment that are versatile, work well, and are a great investment which will last a lifetime.
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Chapters
0:00 Intro
2:00 The dough
2:54 Cast iron
3:48 Steel
4:30 Stone
5:13 Aluminium
5:50 The results
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Негізгі бет Тәжірибелік нұсқаулар және стиль Which Is the Best Surface for Bread Baking? Steel, Iron, Stone, Aluminium Compared
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