Welsh Baking Stone or Griddle from 6mm Steel

SKU
BB-460
In stock
£30.46 £25.38

Welsh Baking Stone made from steel for baking, griddling and barbecues. Use it to bake pizzas and bread in your oven, crumpets or drop scones on your hob, or sear steaks on your barbecue.

The History of Welsh Bakestones
In old Welsh a bakestone was called Llech faen or a greidyl - an iron plate to bake upon - and the word “griddle” is thought to derive from this old Welsh word. The bread baked on it was called bara llech, what we’d call flatbreads today made of oatmeal and barley. One 19th century writer described these bara llech as “a 1/4 inch thick and from 12-15 inches in diameter”, while Welsh wheaten bread was “made 2 feet in diameter and some 3 inches thick”. Bigger than your BakeryBits bakestone and enough to feed 20 people.

 

(Crumpets and crumpet rings for illustration only!)

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Recipes and Guides

Rustic Olive Rolls - from Matthews Cotswold Flour

Rustic Olive Rolls arranged together with one sliced in half showing the crumb
Matthews Cotswold flour development baker Sophie has shared this recipe for Rustic Olive Rolls with us using the Matthews Cotswold Pizza Flour. "The Matthews Cotswold Pizza Flour is a much more versatile flour than you might realise – it’s obviously great for making delicious pizza bases, but it can also be used for a multitude of other recipes. As a baker, it’s one of my ... Read more

Recipe: Mixed wheat focaccia or naan-style bread

Recipe: Mixed wheat focaccia or naan-style bread
Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more

Staffordshire Oatcakes

Staffordshire Oatcakes
When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales.  Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more

How to... reduce your baking fuel costs with BakeryBits

How to... reduce your baking fuel costs with BakeryBits
Fuel Saving Baking: 9 tips to help reduce fuel costs We hear you! You have these great skills, you're baking terrific breads, you have a good oven and our amazing flours, everything you need… and now you need to watch your fuel bill. What do you do? At BakeryBits, we’ve been wondering: what would fuel-smarter baking be like?  So here’s our BakeryBits guide to reducing fuel costs! 1. ... Read more

Delicious Homemade Sourdough Crumpets

Delicious Homemade Sourdough Crumpets
With our BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings you can be cooking perfect crumpets at home, and with our sourdough recipe you can add ever more flavour than the supermarket ones. Most crumpet recipes use a combination of yeast and baking powder but we’ve found that the best flavour is achieved with a combination of ripe or even spent 1-2 day-old sourdough with our Bioreal ... Read more

Heart-shaped ficelle - crunchy thin baguettes

Heart-shaped ficelle - crunchy thin baguettes
Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat. The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold ... Read more
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