Accessories
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S t e a m t r a y s
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Advantages: The usage of steam trays offer a lot of advantages when baking crispy products such as
pistolets (a small crusty bread roll), french stick (baguette / loaf) and some breads.
The right amount of steam gives extra volume, a nice crispy crust and a beautiful shine.
How does it work? You put the steam trays in a cold oven and heat them up with the oven.
Immediately after filling the oven with the dough, pour
a certain amount of water in the steam tray. Within 30 seconds all the water will be converted into steam.
Next, the recipe will tell you when to open the steam vents to remove all the steam and baking vapour.
How many steam trays do you need? The steam tray will only produce steam in the section of the oven where you post it. So if you want to bake crispy breads
on 2 stones, then you will need 2 steam trays.
Maintenance: The steam trays do not demand specific maintenance. With hard water you may need to descale with vinegar after some time.
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B a k i n g t r a y s
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Our baking trays, made of black plate of 1.20 mm (0.047 inch) thick, are of the same quality as those used in bakeries.
People use them for all doughs containing sugar, butter, milk, eggs, etc. Else fat and sugar will burn into the stones.
We have them in different dimensions adapted to our ovens and provers.
47 x 47 x 1 cm (18.5 x 18.5 x 0.39 inch)
(B30, B40, RK48)
47 x 29 x 1 cm (18.5 x 11.42 x 0.39 inch)
(B5, B10, B20, RK30)
Maintenance: When you bake directly on the baking tray then afterwards you should dry rub it some paper towel. Encrusted baking residues can be removed
with a plastic scraper. Never wash the baking trays or they will start to rust. The maintenance of the baking tray can be minimized with the usage of a baking sheet,
this also enhances the durability of the baking tray.
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B a k i n g s h e e t s
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These are used to protect the baking trays; they have the same effect as baking paper but are a lot firmer.
Durability: average of 5 year for private usage.
Baking sheets are also used for dropping pistolets (a small crusty bread roll) and french stick (baguette / loaf) in the oven. The baking sheet then slips from a wooden plank on the stone along with the rolls.
Maintenance: After usage remove the baking residues with a paper towel. You may wash the baking sheet once in a while, but make sure to dry it properly afterwards.
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