Author Topic: Deb's Baking Steel Journey  (Read 15588 times)

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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #25 on: January 15, 2013, 12:34:26 PM »
working from home, very quick bake (turned the oven on while getting coffee :D)

steel on middle rack,  fibrament on rack right above fan,  convection at 525,  steel was 545 at launch,  pulled right about 4 minutes ,  need to move the steel up one notch

(still the cheese from above, threw it in food processor and pulsed some)



Deb


Offline dellavecchia

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Re: Deb's Baking Steel Journey
« Reply #26 on: January 15, 2013, 12:40:19 PM »
Deb - I am really digging what you have been doing with the Baking Steel. I may purchase one after seeing your fantastic results. Thank you for documenting.

John

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #27 on: January 15, 2013, 12:53:03 PM »
thanks John,  I would love to see what you could do with one
Deb

Offline sb 44 champs

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Re: Deb's Baking Steel Journey
« Reply #28 on: January 15, 2013, 04:16:05 PM »
Nice looking pies. I recently purchased two 12x12x1/4 A36 steel plates. Only have he change to use them a couple of times, but the results were much better than the cast iron pizza pan I had been using.

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #29 on: January 17, 2013, 09:26:39 PM »
Smoked a couple pork butts on Sunday, leftovers to be used and also had a couple dough balls left.
Long preheat, broiler for a few minutes, launched about 620 degrees,  didn't get the time

Very thin layer of homemade bbq sauce, smoked mozzarella, pulled pork and some scallions

Deb

Offline TomN

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Re: Deb's Baking Steel Journey
« Reply #30 on: January 18, 2013, 12:42:00 AM »
Hi Deb,

I have never used a pizza stone, but your pies make me want to go get one. Thanks for posting the photos.

TomN

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #31 on: January 18, 2013, 06:52:09 AM »
thanks sb champs & tomn
Deb

scott123

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Re: Deb's Baking Steel Journey
« Reply #32 on: January 18, 2013, 07:22:52 AM »
The magic photo taking room.  Nice  ;D

Let me guess, you're back to using the broiler during the bake, correct?  It looks, from the previous bake, that convection can't quite cut it on it's own. It's a solid looking pie and the undercrust is very pretty, but the top, on the previous convection only bake, as I'm sure you noticed, is a bit anemic.

I wouldn't completely give up on convection only baking. There may be a shelf where the convection impacts the top a bit more.  Did the fan stay on the whole time?

If you like the ease of not having to fuss with the broiler during the bake, there's one more option to supplement the convection and brown the top a bit faster.  Ceramic tiles.  Get some 1/4" tiles from Home Depot and arrange them on a shelf 4" above the plate.  Any tile will do. Since it won't be contacting food, it can be glazed.  Fill almost the whole shelf, but leave a gap on all sides for air flow.  Between the slight bump in top heat you get from the tiles, along with the convection feature, I think the top should brown just as fast as the bottom.

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #33 on: January 18, 2013, 10:13:04 AM »
I had a friend over so I went with the tried & true broil.  I have one more test that I want to do with the convection before I give up on it.  I'm going to move the steel and stone closer together bit still in the fan area to see if it will help with the evenness using convection.
« Last Edit: January 18, 2013, 12:03:05 PM by deb415611 »
Deb


Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #34 on: January 18, 2013, 10:14:18 AM »
Didn't see the second part of your post will reply later
Deb

Offline dellavecchia

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Re: Deb's Baking Steel Journey
« Reply #35 on: January 18, 2013, 10:53:19 AM »
If you like the ease of not having to fuss with the broiler during the bake, there's one more option to supplement the convection and brown the top a bit faster.  Ceramic tiles.  Get some 1/4" tiles from Home Depot and arrange them on a shelf 4" above the plate.  Any tile will do. Since it won't be contacting food, it can be glazed.  Fill almost the whole shelf, but leave a gap on all sides for air flow.  Between the slight bump in top heat you get from the tiles, along with the convection feature, I think the top should brown just as fast as the bottom.

Scott - I have been using an empty blue steel pan about 4 inches above the pie. Do you think the ceramic tiles would be a better solution? Which material is best for this scenario?

John

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #36 on: January 18, 2013, 11:53:19 AM »
Scott - my fibrament is larger than the steel, do you think I need to cover the entire shelf above the steel?  or do you think just the stone larger than the steel will be enough.   I have quarry tiles that I use on the grill, I'll bring them in.
Deb

Offline mvd

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Re: Deb's Baking Steel Journey
« Reply #37 on: January 18, 2013, 07:39:19 PM »
Deb,

That barbecue pizza looks incredible. Especially since you actually smoked the meat, making it real barbecue!

This has been a fun and interesting thread to follow. Probably not as fun as getting to consume the results, however!
Mike

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #38 on: January 19, 2013, 07:33:25 AM »
thanks Mike
Deb

scott123

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Re: Deb's Baking Steel Journey
« Reply #39 on: January 19, 2013, 07:48:27 AM »
Scott - I have been using an empty blue steel pan about 4 inches above the pie. Do you think the ceramic tiles would be a better solution? Which material is best for this scenario?

John, assuming that you've still got your Wolf oven and are using it's convection feature, your question brings us into an interesting theoretical realm- specifically, thermal mass and it's impact on radiation. This isn't like one of those cheap, relatively worthless, single ply steel domed ovens with no insulation, where it's practically impossible to maintain a dome temp for producing fast bakes. There's no insulation above your pan, but, thanks to your convection fan, the pan is enveloped in flowing hot air and should be at or near the peak temp of the oven.  My gut feeling is that as you open the oven to load the pie, even for a short time, the blue steel pan will most likely drop a tiny bit further in temp than 1/4" tiles and this might impact top browning. Maybe.  Tiles are inexpensive, and, unlike the elusive quarry tiles, regular glazed tiles are easily found so my suggestion is to give it a try.

Although I wasn't specific with Deb before regarding color, your mention of blue steel reminded me of the importance of a black glaze, since darker colors are better emitters.

Scott - my fibrament is larger than the steel, do you think I need to cover the entire shelf above the steel?

Deb, a stone and/or tiles that are larger than the steel plate is great. Since you've got a 14 x 16 plate, then a I'd say a 16 x 20 ceiling, or even 15 x 17 ceiling would work nicely.  I would make sure you've got an extra .5" on all sides, though.

As far as the fibrament goes, though, the size is fine, but the thickness, unfortunately, is not.  Some thermal mass might be a good thing (see above), but we can definitely have too much- and a .75" fibrament is too much.  Anything you put in an oven will absorb heat. The steel can be fully pre-heated in half an hour, but the fibrament might not be fully pre-heated for another 45 minutes past that. 1/4" tiles aren't going to absorb that many joules, but I wouldn't go thicker than that, and, like I told John above, buy tiles with a black glaze, if possible.
« Last Edit: January 19, 2013, 07:56:52 AM by scott123 »

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #40 on: January 19, 2013, 08:53:38 AM »
thanks Scott, I figured as much on the fibrament.  I'm still going to try it closer to the stone but it would be nice to figure out a quicker preheat. 


I want John's wolf oven. My friend has one and I baked a few pizzas using a screen it it, I was amazed at the difference from my regular gas oven.  I can only imagine what could comeo out of it using a stone or steel
Deb

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #41 on: January 26, 2013, 07:33:46 PM »
still using combo convection preheat, blast of broil and finishing with broil.  

I need to find my notes and edit them in but more than 50% KA White whole wheat

pizza 1 - spinach on all,  on one 1/2 cherry tomatoes and olives,  the other 1/2 had roasted veggies (red & green pepper, yellow squash, zucchini, carrots), calabrian chili oil drizzled on all

pizza 2 - pepperoni

pizza 3 - sausage



« Last Edit: January 26, 2013, 07:35:27 PM by deb415611 »
Deb


Offline Tscarborough

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Re: Deb's Baking Steel Journey
« Reply #42 on: January 27, 2013, 03:57:37 PM »
Nice!

scott123

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Re: Deb's Baking Steel Journey
« Reply #43 on: January 27, 2013, 04:13:11 PM »
Deb, I'm not a huge WW fan, but, all things considering, those are some of the best WW pies I've seen.  Is it me or are you dialing back the thickness factor?  :)

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #44 on: January 27, 2013, 05:34:40 PM »
thanks Tom

Scott - thanks,  yes, a little thinner but not the TF you would recommend,  for ww I'm going back to .10, thinner doesn't do it for me for ww.....   next bake will be a scott123 special  - spring king, whole milk mozz,  even thinner and i'm going to try the convection only again
Deb

scott123

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Re: Deb's Baking Steel Journey
« Reply #45 on: January 27, 2013, 05:45:49 PM »
next bake will be a scott123 special  - spring king, whole milk mozz,  even thinner and i'm going to try the convection only again

Woo hoo!  ;D

Could you do two 'scott123 specials?' One with convection, one with the broiler?

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #46 on: January 27, 2013, 05:53:58 PM »
Woo hoo!  ;D

Could you do two 'scott123 specials?' One with convection, one with the broiler?

yes, but they would have to be different bakes if the convection is going to be at fan level

Deb

scott123

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Re: Deb's Baking Steel Journey
« Reply #47 on: January 27, 2013, 06:07:03 PM »
Deb, I know we talked about moving the stone around to try to get the most out of convection, but, theoretically speaking, with the fan circulating air through the entire oven, there should be no area that's hotter or colder.  That's one of the benefits of convection baking.

Try putting the steel 5-7" from the broiler (if it isn't already) and do one bake with convection and one with broil.

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #48 on: January 27, 2013, 06:21:02 PM »
Deb, I know we talked about moving the stone around to try to get the most out of convection, but, theoretically speaking, with the fan circulating air through the entire oven, there should be no area that's hotter or colder.  That's one of the benefits of convection baking.

Try putting the steel 5-7" from the broiler (if it isn't already) and do one bake with convection and one with broil.

that's where it's living at the moment

what TF is the scott123 special?
Deb

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Re: Deb's Baking Steel Journey
« Reply #49 on: January 27, 2013, 06:26:28 PM »
Deb, if you think you can stretch a skin that you can see light through, then I'd say .075, otherwise, I'd go with .08.