Breadbaking - parchment paper *on* baking stone?
To anyone who actually bakes, this is probably an idiotic question, but can you bake bread on parchment paper?
I've been making bread lately similar to (though not exactly like) the one that's shown here: http://www.twobluelemons.com/2009/06/...
It's really easy, taking only 15-20 minutes of hands on time, and wonderfully chewy. (Though it eventually ate my food processor, so I'm going to have to wait until I get a KitchenAid mixer or something to make more.)
Anyway, the one hitch with this recipe is moving the uncooked loaf, which is very soft, to the baking stone in the preheated oven. Sometimes it just won't slide, regardless of how much flour or cornmeal is on the baking sheet, and I wreck it trying to get it into the oven. I've tried waxed paper, but it's as hard to slide off of as a baking sheet is.
I was wondering if it was possible to do the final raise a piece of parchment paper, and just move the whole works into the oven onto the hot stone?
Since I moved off grid 8 years ago, I seem to completely suck at anything resembling bread, until I found this recipe. Not sure if it's my elevation, or the propane stove or what. There isn't decent bread to be had in the entire county. If I could just make that last tiny stage easier, it'd be perfect; otherwise, I'm screwing it up one out of three times, and we go without bread. lol.
I bake bread regularly and use two baking stones that remain permanently in my oven. I had the same problem when I started so I proved the dough on square sheets of baking foil. This slides easily onto the hot stone and I remove it after four or five minutes. It comes out really easily. I re-use the foil. Several sheets are clipped on a magnetic clip to the side of my fridge freezer. Love making my own bread. Like fresh coffee it infuses the kitchen with such a great smell!! Pete Wlliams
I don't bake bread on parchment, but I make pizza on parchment on a stone regularly. For pizza, my oven is at 500F+, which may be more than one uses for bread. My pizza usually cooks in about 6 minutes. If I leave the pizza on the parchment for that amount of time, the parchment burns, and more often than not sticks to the bottom of the pizza crust. What I usually do is to slide the pizza, which has been shaped and topped on parchment, onto the stone, wait about two or three minutes until the crust has set, and then pull the parchment out from under the pizza. It gives me all the benefits of using the parchment without having to worry about whether or not the parchment will burn.
Can't imagine that this same procedure wouldn't work with bread as well as it works with pizza.
My husband (who's taken over most of the bread-baking in the house) rises bread on parchment, then slides it, paper and all, onto the stone here at home all the time. He usually does baguettes (very hot oven) 4 times or so with the same sheet of parchment before it starts to disintegrate on him.
He still slides it into the oven with a peel, though.
Thanks, guys. I guess it's time to get some parchment paper - which I *also* can't seem to find in this county - and give it a shot. Maybe through Amazon.
Paul, this is *almost* a no knead bread...goes for about 2 minutes in a food processor, and that's it, but it lets you form freeform-ish loaves, rather than using a container.
Kris: Ya know, I actually have a peel, and it never occurred to me to use it. :facepalm: