Welsh Baking Stone or Griddle from 6mm Steel

Congratulations on your new BakeryBits Welsh Bakestone, we’re very proud of it and we hope it becomes a dependable tool in your kitchen for baking great artisan bread, pizzas, flatbreads, English muffins, crumpets and pikelets.

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.
 

The stone has a light coating of a food-grade oil/wax that you should clean off before first use - see below.

Specifications:

• Diameter (non-handle direction): 32cm
• Diameter (including handle): 35cm
• Thickness: 6mm
• Weight: 3.9kg
• Material: Mild Steel 

Care and Use:

Before first use
Each bakestone has a light acid and oil coating that keeps it in perfect condition but needs to be removed before first use. To do this, wash both sides with a gentle, non-abrasive scourers and a little dishwashing detergent in warm water until the surface feels clean to the touch. Then dry it carefully, rub lightly but evenly with vegetable oil (sunflower oil or flaxseed oil are good) and place in the oven at 180C fan (200c regular) for 30-60 minutes. Then leave to cool and your bakestone is ready for use.
 
After each use
Allow the bakestone to cool then wipe away any flour or oil with a damp cloth. If anything sticks to it, soak the affected area to soften any baked-on then use a plastic scraper to remove any bits. Then wipe clean with a damp cloth and store.
 
Tips for oven baking
Adjust the oven’s shelf height so that a loaf or pizza placed on the bakestone will have room to rise fully. Preheat the oven with the bakestone in place. After baking you can leave the bakestone in the oven to cool before storage. If you need to move it use a heavy-duty oven cloth, and be especially careful if the bakestone is hot.
 
Tips for stovetop use
Heat the plate first before placing your dough or batter on it, and adjust the heat underneath to stop it burning.

Suitable for use on all hob types