What should you bake your artisan bread on?

[RonB]

Here's an interesting video on what different surfaces you can use to bake on:

https://www.youtube.com/watch?v=yIFy30PHfzM

[WayneT]

Very cool and informative video. Thanks for posting.

I have used a 3/4” Fibrament D baking stone for years and have been pleased with the results. I have nothing else to compare it to since it serves me well but I may investigate a baking steel.

[WayneT]

This article at Serious Eats is very timely and was just published yesterday.

[rickgregory]

While SE always seems to talk about The Baking Steel, it's pricey at $169. I went with a Steelmade version for $69 (the thicker one is $99. USA made, too. https://steelmadeusa.com/collections/pizza

[CandySueQ]

I have this. Seems to work well.

https://www.worldmarket.com/product/square+black+pizza+baking+steel.do?sortby=ourPicks&from=Search

[Richard Chrz]

I use a nerd chef, i have a second one, just not sure of brand.

[WayneT]

Who has used both a steel and stone for hearth breads and compared the results? I was actually shocked by the pale bottom of the boule in the OP video. I've never had that issue with my stone. I can bake two loaves at once on it because it nearly fills up the rack of my oven.

[Donw]

I wonder if he pre-heated the stone long enough. While I use a Baking Steel for pizzas and small loaves and the like I also have several stones and they always gave me a better browning than he got.

[WayneT]

Donw Good point. I make sure my stone is saturated with heat by pre-heating 45 mins ahead of the bake. I use a laser IR thermometer to check the temp before the bread goes in.

[Richard Chrz]

I make sure my oven is saturated with steam. Takes about an hour as well.

[scottranda]

I use a stone which is thick and durable. His looked cheap and he admitted it. A good stone will provide great results. But, man, now I wanna try a steel!!

[mnavarre]

I use a cheap stone, preheated for 45 mins or so, then launch my loaf and then turn a stainless bowl spritzed with water over the loaf for 10-15 minutes. That seems to give me the best oven spring in my oven.

[WayneT]

Not to hijack this topic and on a somewhat related topic, who uses the convection setting when baking breads? I do, but still turn my bread 180 degrees midway through the bake. I’ve heard some people on the Fresh Loaf forum complain that using convection and steam together has fried the electronic controls on their ranges. My LG is still plugging along.

[rickgregory]

Never use convection if you're initially steaming the bread as it just sucks the steam out. After that (or if you don't want/care about steam), eh. If you're baking in a closed vessel of course it doesn't matter.