On Sun, 13 Feb 2005 11:06:41 -0700, Mike Avery
> wrote:

>Kenneth wrote:
>
>>All that said, the tiles will not do anything magical:
>>
>>The issue is mass, and the tiles you describe are just not
>>very heavy.
>>
>>
>>
>Cooks Illustrated was curious how much good a hearthkit would do. And
>they were about to really pan the product, because in their high-end
>ovens, it made no difference.
>
>Someone had an inspiration and sent a hearthkit home with a staffer to
>see what happened in a regular oven. And... in the regular oven, they
>made a lot of difference.
>
>I am reluctant to assume that because the tiles made no difference in a
>bongard, they will make no difference in a GE.
>
>I've been using unglazed quarry tiles for years, and like them a lot.
>The next step up, fibrament stones, are also very good.
>
>Yes, the mass is less than that of a bongard, but they WILL help.
>Samartha has given good advice on air flow. Make sure you let the tiles
>warm up completely - let the oven heat for 30 to 45 minutes.
>
>Also, while you can put the dough directly on the tiles, it is easier to
>use parchment paper. If you put the dough in the wrong place, you can
>move it if it's on parchment paper.
>
>And despite comments to the contrary, I used a LOT of parchment paper in
>my commercial bakery, and so do almost all the bakers I talk to.
>
>Mike

Hi Mike,

It is not an issue of the oven, it is an issue of the
physics.

I never have used anything in the Bongard because there is
not need. 'Sorry if something I wrote confused matters.

But, if the tiles heat in a few minutes (as they do) they
will not store as much heat as something that takes many
times as long to heat.

I agree that they help, but know that there are very cheap
alternatives (such as fire bricks at about 25 cents each)
that work far better.

All the best,

--
Kenneth

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