I got this bread cookbook for Yule, and am eager to start putting it to use. I have, however, been having the damndest time finding a baking stone that suits my needs. Since, for the most part, I’m only going to be baking for myself, and likely doing so close to every day in small amounts rather than having bread sit on the counter, I’d like to use my countertop convection oven. I imagine a smaller oven will ultimately cost less to heat. But for some reason finding the right size is nigh impossible; I’d have room for 12.5 inches square/round on the outside, and I’d prefer 12 just to be sure it fits. There’s lots of 13-inchers, some tiny 7x10-inchers, but basically nothing that’s 12 inches.
So I was looking at these baking tiles instead. I dig the potential for flexibility. If I want to use them in the big oven at some point, I can have a bigger baking surface; in the meantime, I’ve got my 12x12 surface for the small oven.
My one concern is how well they would stay put when I’m trying to shove the bread from the peel to the tiles. Perhaps they’re heavy enough that they don’t slide around on the rack that easily; but I could see it being a real pain in the ass if the tiles slide apart every time I put the bread on. Or a pizza – who wants a pizza that sags in the middle? Has anyone used baking tiles? Have you had this problem? Is there a technique involved to keeping the tiles together?
I did consider glue, but a cursory search didn’t come up with a tile glue that was also oven/food safe, unsurprisingly.
Thanks.
