Speedy Bread on Hot Stone

Name: Speedy Bread on Hot Stone
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 1 bread
Ingredients: 1 3/4 cups lukewarm water; 4 cups unbleached all-purpose flour; 2 teaspoons salt; 25 g fresh yeast; 2 -4 tablespoons additional flour

Submitted by Artandkitchen

"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."

Download

photo by Artandkitchen

Ready In:: 2hrs 30mins
Ingredients:: 5
Yields:: 1 bread

ingredients

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

directions

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!

Questions & Replies

Got a question? Share it with the community!

Reviews

Very good bread. Nice crusty outside, but soft inside.

Queen Dana

RECIPE SUBMITTED BY

Artandkitchen

Switzerland

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well

View Full Profile