So, I tried the stone... it worked wonderfully!
There was lots of good oven spring (rising in the oven) and the loaf turned out a lovely dark gold color and the slash marks expanded beautifully. I used a broiler pan for steam as suggested in the recipe that came with the stone; this was a great idea as I used to use a cast iron skillet that didn't always work so well.
I have to say that I am very pleased with my Emile Henry Flame Stone. I can't wait to use it to poach salmon!
One thing I forgot was that a peel would have come in handy... I didn't think of needing a way to get the risen bread on the stone until it was time to do so... by then, the best option was to use a well- floured, upside- down cookie sheet... Because I am kind of clumbsey, it didn't work out as smoothly as I would have liked but it did work out in the end. So, if you are going to get a stone- get a peel as well!
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