BREAD STONE FOR OVEN RECIPES

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More about "bread stone for oven recipes"

SPEEDY BREAD ON HOT STONE RECIPE - FOOD.COM



Speedy Bread on Hot Stone Recipe - Food.com image

This bread is a fast version of rustic bread. Moist and crispy! If you don't have a baking stone, you can use a heavy metal mold. Be careful by transferring the dough into the oven. The stone is very hot, you may need some help as the dough is very humid.

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 1 bread

Number Of Ingredients 5

1 3/4 cups lukewarm water
4 cups unbleached all-purpose flour
2 teaspoons salt
25 g fresh yeast
2 -4 tablespoons additional flour

Steps:

  • Mix well all the ingredients in a bowl or with the food processor.
  • Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes.
  • Spread 2 tablespoons flour on a baking foil on a big plate.
  • Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil.
  • Spread 1 tablespoon of flour on the dough.
  • Place the dough in a lukewarm oven (40°C/105°F) or in a warm place and let double its volume.
  • 30 Minutes before baking place your baking stone in the oven and preheat at 475°F (250°C) (heat and timing are basing it on convection oven).
  • Place a bowl with hot water on the bottom of the oven.
  • Transfer the foil with the dough (leave the foil under the dough if it's easier for you!) on the stone.
  • Bake about 30 Minutes or until nicely brown at 475°F (250°C).
  • Let cool down on a rack.
  • Enjoy!

Nutrition Facts : Calories 1929.4, FatContent 6, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 4688.7, CarbohydrateContent 402.5, FiberContent 18, SugarContent 1.4, ProteinContent 57.5

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From breadstoneovens.com
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