Marble Tile Baking Stone

Part time pizzameister full time geologist.

Marble tile baking stone.

Give the stone a good wash let it b completely b dry in the sun and give it a good baking at your normal baking temp which should sterilise the stone and cook off any nasties. A 1 8 cm to 2 5 cm 3 4 inch to 1 inch thickness is best. It is best to purchase marble that has already been prepared for baking purposes such as those found at a chef s supply store. Baking soda is alkaline so you should only use it with caution.

Sometimes i put the oven on and forget the stone for a while and of course when i put the stone in crack. Baking soda as a homemade marble cleaner. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour. It is easily stained dulled and scratched.

And you can get one for around 30. Stone and brick hold the heat and create a unique crust that cannot be replicated. So at least for bread and pizza baking i don t get the glazed stone thing. See post on how baking soda can harm teeth calcium based.

If you re an avid baker it s an essential tool to have in your kitchen. Make sure the marble baking stone is not too large for your oven. Ammonia is very bad for marble as it has a ph of 11 6 and will burn etch polished marble surfaces. Do not use marble tiles commonly used for floors or countertops for baking.

A marble poultice will penetrate deep into your marble s pours and remove those tough stains. Just like stone floor tiles using vinegar to clean your granite or marble countertops can ruin their smooth shiny surface. Marble is a soft stone made of calcium carbonate. The problem is those commercial baking stones are expensive.

But one of the advantages of baking stones and quarry tiles is that they are unglazed and thus allow moisture to pass out of the bread bottom for better crisping. Make sure the marble baking stone is not too large for your oven. It is best to buy marble that has already been prepared for baking purposes such as those found at a chef s supply shop. The acidic cleaners may etch the.

The stone pulls moisture out of the dough making a crisp crust. You need to take care not to scratch it or expose it to acid such as vinegar or strong alkaline agents like ammonia and detergents. Do not use marble tiles commonly used for floors or countertops for baking. A 3 4 inch to 1 inch thickness is best.

This article will detail the easy way to make and use a homemade marble poultice and the good news is that you can usually make it will supplies that you have around the house. Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate.