I've been meaning to do post this for a while, but I'm so laden down with work at the moment that it's been nigh on impossible to keep my blog up to date.
You put a blog post on a month or so back about teaching the girls to make bread....
I've been making bread by hand for some time now, but have never tried :
1. fridge storing dough
2. artisan type with the tray and boiling water underneath
3. pizza / bread stone (it's been in my shed unopened for about 3 years !)
Anyway - I just wanted to acknowledge the source of the inspiration and share a few photos.
Previously, I've let me bread prove and bake on a tray. It's always been good bread. I'd no idea how to transfer proven bread from a tray to the oven without making a real hash of it. My pizzas NEVER ever got that crispy base either.... but they do now !
Well - thanks to your blog entry and link, I looked up and realised that to do this, I needed to basically put my dough on a scattering of semolina or corn meal on "something transferable" first. My Joseph Joseph chopping board turned out ideal as a substitue bread peel !
For others - the cornmeal / semolina literally acts like little ball bearings and allows the proven bread dough / pizza base to slide on to the pre-heated stone in the oven with a simple shunt. Excessive force for the shut is not required - the cornmeal / semolina does the work. :big thumbs-up)
The tray with boiling water definately adds to that thicker crust.
I'm still to attempt making sour dough and my own starter. I really want to have a go at that. Perhaps sometime between Christmas and New Year
And to sum up in one word....
Sarah-Jane Nash - http://www.siliconemoulds.com/ - silicone moulds, silicone bakeware, innovative cookware