Or is a steel just not appropriate for making good baguettes (high hydration sourdough, so already a challenge), and is a stone is the only option? Not the same but close enough and a LOT easier to move around/clean. Thickness of our steel. Because it's also a step down of the size. The baking steel is only going to get as hot as your oven is regardless of how thick. There are a couple workarounds for the temperature issue: For starters, I'd first recommend buying an oven capable of 550F max, which can be had for as low as $450 new from Home Depot. But that … The nice thing about baking steels is that they are one-time investments. This comment goes straight to the heart of it. However, upon tipping my first FWSY loaf out of my banneton onto the steel it was evident that two would not fit (the loaf really ended up spreading itself out). This all-purpose baking stone is best for prolific home bakers, yielding crisp, puffy pizzas, crusty bread, and airy croissants. So, I had to bake one at a time.. ok fine this time around.. stuff happens. For the size I'm looking at, it should be about 16lb for the 3/8" option. I couldn't get the Lodge over here for a reasonable price - it looks convenient with the shallow bottom pan - but I have a heavy cast iron dutch oven of the more usual sort, it's much prettier to look at, but sometimes difficult to get the dough in. We have a homegrown european version of that modernist cuisine baking steel, https://pizzasteel.uk, it's not too bad at $90 for a Steel & Peel deal, they're 6mm thick (1/4"), and rectangular. We find 19" diameter 3/8" & 1/2" thick Baking Steel are too heavy, have too prolonged heating times and require more fuel in our Dragon Oven. But, if you're willing to plan ahead & use timers (smartphone, Alexa, etc. Virtually indestructible and pre-seasoned with our proprietary oil, the American-made Griddle is up for any culinary challenge. 2nd loaf I ran for about 22-23 mins to avoid the burnt bottom.. again very little oven spring. During the final shape, really pay attention to keeping the outer skin tight. It's basically like a Teflon-infused (non-stick) cloth with a hand-pulley system (lets you slide dough on & off super easy), so you can easily load any time of dough directly onto your steel, without having to use cornmeal or semolina or parchment or anything to help you load perfectly every time: (which is awesome for high-hydration dough!). I’ve had a lot more success with lighter metaled sheet pans versus dark pans that sometimes seem to burn the bottom before anything even really bakes. when you don't use a DO. Otherwise the retail options don't look too bad at all. Next, preheat time. It got SOME, but it did was still closer to something like a focaccia thickness than your typical batard or boule. See Lowest Price @ Amazon. Alternatively, I can get a 30x30 (11.8"x11.8") 6mm steel for $13 and a 10mm (3/8") for $18, shipped, from a steel mill. Description ***This product is currently backordered until late March*** Made in USA. Some people have gone as far as bypassing the locking latch in order to utilize this function, so do this at your own risk! Yeah I realize that the DO is going to limit spread.. but I want to say that professional bakers who don't have dozens of dutch ovens to bake in (that would be silly) don't seem to get this much spread. The original pizza steel. Or as soon as you get home from work or school, get the oven preheating with the baking steel inside of it. Too thin, and it won't store enough heat for the demanding initial stage when the dough hits the steel and absorbs heat from the steel. I make pizza on the steel all the time and it is splendid for that. I have a 6-quart Lodge ceramic & a 2-quart Lodge cast-iron myself; I use the big one for artisan loaves & the small one for Panera-style bread bowls for soup. The company now has three models: the original (1/4-inch-thick slab that weighs 15 pounds); The Big! The Fresh Loaf is not responsible for community member content. First, you'll need a simple oven thermometer, available for under ten bucks: https://www.amazon.com/Rubbermaid-Commercial-FGTHO550-Monitoring-Thermometer/dp/B005KDEIZ0. I assume that's just because of how conductive the steel is compared to the cast iron? It seems like it would be large enough to do two loaves at once when doing something like FWSY or Tartine basic recipes.However, upon tipping my first FWSY loaf out of my banneton onto the steel it was evident that two would not fit (the loaf And, the Big Baking Steel is 32 pounds and half an inch thick . How big of a cooking surface do you need? What about the baking time being 22-25 minutes, versus 45-50? And the mill gave me the mfg specs for the steel, so I am assured that it contains no nasties.