On 29 Oct 2003 15:57:26 -0800, (Anton S.)
wrote:

I've been making bagels for some time now. Up until now I have been
placing them directly onto a baking stone and have had great results
with one exception, since my oven is pretty uneven I usually end up
with some that are over done and some that are a bit underdone because
it's hard to jockey them around on the baking stone. I am thinking
they would be easier to deal with in the oven if they are on baking
sheets, then I could just spin the sheet 180 degrees half way through
or so. Anyone know what differences (if any) I can expect if I use
a baking sheet on top of the stone?

Anton

Hi Anton,

The issue is mass and conductivity... You are trying to get lots of
heat into the bagels quickly.

Assuming that you have a sheet that is a good conductor (aluminum for
example) and a stone that is heavy, you would probably notice no
difference. The heavy, preheated stone would liberate its heat to the
bagels through the sheet in an instant.

If, however, you have a thin stone, and/or a sheet that slows the
conduction of heat, things might be different.

It would certainly seem that an experiment with what you have would
make sense. Even if the heat is slowed a bit those bagels will
probably not explode g.

HTH,

--
Kenneth

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