quick question on using stone in oven to prevent burning

I have a pizza stone on top of a rack set to the lowest point in the oven. No more troubles with unevenly baked stuff. Bread, rolls, or muffins come out perfect.

I bake bread as a hobby and freeze the dough in individual loaves after shaping it after the first rise. Then I pull it after we get set up in the afternoon, and put it in a nonstick pan in the fridge. The next morning, when the dog gets me up at 6 AM (you folks with a Golden Retriever know what I'm talking about) I put the pan on the counter to allow it to complete thawing and the second rise to finish.

Fresh-baked bread, bacon and eggs for breakfast - now THAT's livin'!

so do those of you that use one, still manage to brown things?
do you adjust heat and then use broiler when ready to brown?

I have yet to manage to cook biscuits without burning bottom.. I use frozen ready made because scratch ones make too big a mess in the TT (and because I am all about easy)

yankeeslover wrote:
you put it underneath the flame wally???? the flame on my oven is in middle of oven

Our oven had the gas burner under the floor of the oven just like a full house oven. The tile just sat on the bottom. Never saw an oven with a burner in the middle of the oven.

LakeN wrote:
In addition to cookies and pizza, what is everyone using a stone for??

I've been using a stone at home for many years. It acts as a thermal flywheel. If you leave the stone in the oven (I put it on the bottom shelf at home) and allow at least 10 extra minutes to preheat the oven, the temperature inside is much more stable. The sheet metal that is used to make the oven can't really hold much heat. As a result the temp will vary as the flame cycles on and off.

Markiemark32 wrote:

LakeN wrote:
In addition to cookies and pizza, what is everyone using a stone for??

We added one to our oven, helps with HEAT distribution in the oven.

We still use a cooking pan or sheet.

Before without the stone: things cooked very un-evenly.

After adding the stone, cooking is done more evenly & nicely.

No more biscuits, lasagna, etc..... burned on bottom, not crispy on top.

Markiemark

x2

LakeN wrote:
In addition to cookies and pizza, what is everyone using a stone for??

We added one to our oven, helps with HEAT distribution in the oven.

We still use a cooking pan or sheet.

Before without the stone: things cooked very un-evenly.

After adding the stone, cooking is done more evenly & nicely.

No more biscuits, lasagna, etc..... burned on bottom, not crispy on top.

Markiemark

We never have used the stone. We use one of those cookie sheets with the two piece construct that has an air lock between them. Works fine the air lock prevents burning of anything in the first place. No problem in many, many years.

In addition to cookies and pizza, what is everyone using a stone for??

Passin Thru - Good advice on "cold stone" . We put a refrigerator cold (but not frozen) pizza on a hot stone and the stone cracked.

We use our Pizza stone on top of the grids and make sure you dont put it in after the oven is hot and dont take it out hot and put it in water. We use it for cookies and we buy good Pizza from 900 degree oven and freeze the leftover. We just pop frozen pizza in the oven on the cold stone, set it to 425 and wait.