SPEEDY BREAD ON HOT STONE
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.
Provided by Artandkitchen
Categories Breads
Time 2h30m
Yield 1 bread
Number Of Ingredients 5
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, Fat 6, SaturatedFat 0.9, Sodium 4688.7, Carbohydrate 402.5, Fiber 18, Sugar 1.4, Protein 57.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
