Speedy Bread on Hot Stone

Recipe by Artandkitchen
READY IN: 2hrs 30mins
YIELD: 1 bread
UNITS: US

INGREDIENTS

Nutrition
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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!
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