Start STONEBAKING BREAD with these 5 things

[@hopesprings4967]

A sheet pan here has four sides. As previous comment noted…what you showed was a cookie sheet. A jelly roll pan is also four sides that are a bit higher than the sheet pan. It’s usually heavier too.

[@optionout]

Man, GOOD STUFF Jack! And I almost understood every word. 😅 Andrew from Fort Worth, TX.

[@Raul28153]

I bought a large hunk of 3/8" thick Aluminum jig plate and cut two pieces that absolutely Fill my oven racks. the Jig Plate was overkill but it was going for scrap so I got a deal. You can order aluminum or steel plate from any metals supply house that sells to retail. Measure your rack and order, they charge a small fee for cutting. You save a bundle over the junk they sell in the restaurant supply places.

[@addammadd]

I use a lodge cast iron shallow griddle in the bottom of my oven and a goosenecked water boiler for my steam. Also, check your lame blades. Three different brands I’ve used all had a numbering system (1,2,3,4) to indicate which corner was last used so that as they get dull you can just rotate them if you had the foresight to start with 1 or 4 I guess.

[@franciscagusmao7083]

Of course, I had to go look and vid 69. It's amazing to see how the channel has grown. Thank you!! Keep it up, you're brilliant.

[@reneeboulus3557]

I always use the stone. I’m lucky that my oven has Steam injection ( so worth it). I still move it to a higher rack though after first 20 minutes or so, I found the bottom of the loaf cooks better. Thanks for your tips Jack. You’ve helped me from novice to nailing it loaf after loaf :)

[@emmelia-6068]

Thank you, Jack, lovely video! And lovely BOOK too! I baked naan breads from your recipe and they were -- well, not perfect because I had to get the shaping and baking down, but the LAST one was pretty perfect, and they were all delicious. I had them with the garlic butter and with red lentil dal that my daughter made and gave me. 🙂 Bless your day!

[@davidpowell5437]

I thought about buying a stone a while back. Every one that I found on line (UK based) seemed to have generated groups of people saying "It cracked the second time..." etc. It would be great if you could comment on that. I've been gettting results with an old shallow casserole pan - preheat for 10 minutes - go. Useless for two loaves though, and with the way energy costs are going I need to be baking with a full oven

[@eneal2056]

Another great video. I can't wait to see what's on the way next week. My breads continue to be awesome thanks to you.

[@trishthehomesteader9873]

Thank you Jack! Blessings! 💜

[@roysonofroy1]

Where did you get your baking stone from?

[@shallahcat]

Just wondering if I use a stone then put a pan under it to create steam. Does it affect the temperature and bottom crust bake b/c heat now has to go through water pan and stone to get to bread. I always heat everything first before putting bread it - but last time i noticed it took a long time for bottom to cook (I usually use a dutch oven). Feed back appreciated!

[@gigi3242]

Awesome as always

[@clydewatts8132]

Great video!

[@bjctbone]

Curious what minimum size rectangular stone you recommend? Seems the ones I’ve searched for are smaller than the dimensions of my oven size. Thanks!

[@patriciagaffney5019]

Can you make Challah bread on a stone?

[@none941]

Don't buy a cheap one. The thicker it is, at least 1/2", the better. Also, leave it in most times for thermal stability at all times. Cheers!

[@evelynbunton221]

I have the stone and a pan to put under it for water, but I also have a huge oven... room for about 6 rack positions.... The bread doesn't bake well, so I've come to the conclusion that the oven has too big a volume for the steam to fill... So I've gone to Dutch oven baking for my sourdough... It works well and I have pretty loaves, but I'm wondering if you have any pointers for my baking..?

[@Irthex]

a steel should heat up a bit quicker than you intuition tells you to. The heat conductivity in steel is higher than a stone so it will heat more evenly and absorb heat quicker.

[@robertaburnes4555]

Great video, Jack! How long do you preheat your oven with the stone in it? Does it need a full hour to get hot enough?

[@tl4214]

About 2:10 he talks heating of the stone

[@alanhirschman1320]

Just be REALLY careful pouring the water into the tray. If even a small amount of water drops onto the screaming hot glass of the oven door it’ll crack. How do I know? Don’t ask.

[@pino_de_vogel]

If you have a induction stove im sure you can heat up the steel one in 30 seconds. What is your opinion on the loaf stuicking to the stone (i have the same one as you have) Stone not hot enough or dough to wet (more flour under it needed) I tried it once and it was a disaster.

[@addammadd]

Careful with this; I also use induction, huge downside is very point specific heat meaning you could easily warp it if it isn’t quite thick.

[@robertbrewer2190]

baking paper or corn meal on a stone can help, bit of a mess tho. I found that an InfraRed thermometer "gun" is a key piece of measuring kit to take the guesswork out of temperatures!

[@helenjohnson7583]

All the baking stones and clay cookers I found information on said to season the stone since it’s porous. Almost like seasoning cast iron. (I had bad info on baking bread in a clay cloche once. The loaf was delicious and completely glued to the clay pan.) What is the baking stone brand that you are using?

[@robertbrewer2190]

I use a Pizzacraft Thermabond stone. 20 by 13 by 1/2 inches in the US

[@pino_de_vogel]

@@addammadd Some induction stoves have a oval spot which helps a lot.

[@DavidMaurand]

start the steel on the stovetop

[@TheWacoKid1963]

Genuine Stottie Cakes have always been baked on stone

[@MarieP3]

Hi Jack, I have a piece of worktop granite left over. Is it possible to use this in my oven for baking?

[@lazygardens]

Many granites have inclusions and crystals that will pop, and any cracks will get worse. The popping can be explosively impressive. TEST IT - Heat and cool it several times, and don't hanbdle it hot. (soapstone is better)

[@theresamusser4390]

It was not awful!!! 😟

[@lawrencebushnell6122]

In the colonies, America, we call it a Cookie sheet.

[@pasadiko401]

I think this one is different, no cooking “sheet” is 1/2” - 3/4” thick like the stone he’s talking about (and I also use.

[@lawrencebushnell6122]

@@pasadiko401 cookie, he showed a thin metal sheet that is used for making what he calls, and Brits call, "biscuits". A British biscuit is called a cookie in the USA. I am not referring to the think cast iron sheet that is 1/2 to 3/4" think and takes 30 to 45-min to heat up. I am referring the thin sheet he briefly flashes in front of us.

[@pasadiko401]

@@lawrencebushnell6122 I mistook the reference for baking stone, my mistake. 🙏

[@lawrencebushnell6122]

@@pasadiko401 lifes is good, all is cool. your name, Pasadiko... Where are you from? I am in Seattle, Washington USA

[@pasadiko401]

@@lawrencebushnell6122 That’s my Buddhist name, I reside in British Columbia, Canada.

[@kimrothermel5454]

Stone baking, better than cast iron Dutch oven for sourdough? Not sure I’m brave enough to bake my loaves all naked in the open on a stone.

[@TheCaelanB]

First off, I love your videos and I've learnt a lot about baking already by watching them. Plus your personality really comes through and makes the learning more fun. That said, I want to make an unsolicited piece of feedback. So, you have your little catchphrase - "roll it"/"roll the intro"/"roll the clip"/"roll the theme tune" etc. with your finger waggle. Now, whenever I hear this it builds an excitement and anticipation for what's going to come next. Personally, I think it's a pretty sweet catchphrase. Unfortunately, though, my experience is that the intro clip that follows it is somewhat underwhelming by comparison and not up to the same standard as the rest of the video. The tune is a bit flat and the visuals/text lack punch. Now I'm not suggesting that you go for some ridiculously long intro with wild SFX, in fact the short length is I think one of the best things about it, but I do think you could switch it up a bit so it's a bit more exciting visually and audially and so that your personality comes through a bit more. Your channel is, after all, bake with JACK. As an idea to get the ball rolling, I think the tune could be a bit cheekier and more upbeat to match your personality. Perhaps a song with a similar personality to "pencil full of lead" by Paolo Nutini might work? Though I expect that that particular song has copyright issues and to be honest I don't really like it as it's a bit overplayed but hopefully you get the idea. As for the visuals, maybe you could have a rapid zoom-in on you opening the door of the oven and pulling some perfectly baked bread out? The rapid zoom in would create a sense of action/dynamism and then you and the bread would set the viewers expectations for what they're going to get in the rest of the video i.e. you and some REALLY good bread. Anyway, this is totally an unsolicited suggestion and you may not welcome it at all. I just thought I'd make it in the hopes that it might help you make your already great videos even better.

[@Bakewithjack]

Haha! I hear you 👊🏻 been needing an update for AGES!

[@TheCaelanB]

@@Bakewithjack Also, FYI I'm about to use a baking stone for the first time. It's granite so it's in the oven and warming up already despite the fact my baguettes to be are only in their first prove. Still I'm so excited to see what happens! 😁