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

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

If you email... Please remove the "SPAMLESS."

"Anton S." wrote in message
om...
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

Would a large cast iron skillet work instead of a stone? The handle on the
skillet would mean that you could rotate or move from one rack to another
easily.
Janet

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

I have been baking my bagels on a cookie sheet, placed on the stone for
a few years. Whether I use the sheet or not is not the issue, as there
is no difference in baking. There is a big difference in the reaction
time when trying to push around/re-arrange six bagels in a short period
of time. Using the cookie sheet, I can turn the bagels around, or just
move them to another level.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Thats pretty much what I thought. I have heard (don't remember from
where) that using non-stick sheets are different than regular cookie
sheets (not the non-stick kind). Something about baked goods tending
to cook faster where they come in contact with the non-stick.

Oh yeah, now I remember, I was watching a show on tv and the guy was
making biscuits. He said not to use non-stick becasue the biscuits
will tend to be overcooked on the bottom.

Is this bs ? Anyone ever experienced this?

Anton

alzelt wrote in message ...
I have been baking my bagels on a cookie sheet, placed on the stone for
a few years. Whether I use the sheet or not is not the issue, as there
is no difference in baking. There is a big difference in the reaction
time when trying to push around/re-arrange six bagels in a short period
of time. Using the cookie sheet, I can turn the bagels around, or just
move them to another level.