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Bake Stone Recipes
FRENCH RYE BREAD
INGREDIENTS
3 cups
(360 g)
flour
1
/
2
cup
(60 g)
rye flour
2 tsp
(10 ml)
salt
1 tsp
(5 ml)
active dry yeast
1
1
/
2
cups
(350 ml)
water, 105–115°F
(40–45°C)
FOOD PROCESSOR METHOD
Place flours, salt, and yeast in food processor bowl with metal
blade. Process for 5 seconds. With machine running, slowly pour
water through feed tube until dough forms. Process 30 seconds.*
Continue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 1
1
/
2
cups
(180 g)
flour, rye flour, salt,
and undissolved yeast. Heat water to 120–130°F
(50–55°C)
. Gradu-
ally pour into dry ingredients and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add
3
/
4
cup
(90 g)
flour. Continue beating 2 minutes more. Stir in enough additional
flour to make a soft dough. Turn out onto lightly floured board and
knead until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
*If dough is too soft, add flour, 1 tablespoon
(15 ml)
at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon
(15 ml)
at a
time, mixing well after each addition.
RISING AND BAKING
Place bowl with dough in oven on rack position 3 (position 1 is
closest to oven floor). Place pie plate with 1 cup warm water on
oven rack below bread dough. Do not preheat. Close the oven
door and proof at 110°F
(45°C)
for 2 hours or until doubled in bulk.
Punch dough down and place on lightly floured countertop. Shape
into 2 long loaves. Cover with a towel. Let rise 1 to 2 hours more.
Preheat oven to 425°F
(220°C)
. Use bake stone mode. Sprinkle
flour on top of loaves. Slash tops several times. Spray inside of
oven with water to create steam. Bake loaves 5 minutes; then
spray again. Insert temperature probe into center of one bread.
Set probe to 200°F
(95°C)
. Remove from oven when internal tem-
perature has been reached.
Makes 2 loaves.
ITALIAN FOCACCIA
INGREDIENTS
5 cups
(600 g)
flour
2 tsp
(10 ml)
salt
1 Tbsp
(15 ml)
Italian seasoning
1
(.25 oz)
pkg active dry yeast
1 cup
(240 ml)
warm water, 110–120°F
(45–50°C)
1 cup
(240 ml)
milk
4
1
/
2
Tbsp
(70 ml)
olive oil, divided
1 tsp
(5 ml)
coarse salt, optional
TRADITIONAL DOUGH METHOD
Combine flour, 2 teaspoons
(10 ml)
salt, seasoning, and undis-
solved yeast in mixing bowl. Combine water, milk, and 3 table-
spoons
(45 ml)
oil in small bowl and stir into flour mixture until
evenly moistened. Beat vigorously for 1 minute.* Place bowl with
dough in oven on rack position 3 (position 1 is closest to oven
floor). Place pie plate with 1 cup warm water on oven rack below
bread dough. Do not preheat. Close the oven door and proof at
110°F
(45°C)
for 2 hours or until doubled in bulk.
*If dough is too soft, add flour, 1 tablespoon
(15 ml)
at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon
(15 ml)
at a
time, mixing well after each addition.
RISING AND BAKING
Preheat oven to 400°F
(205°C)
. Use bake stone mode. On well-
floured baking sheet, press dough into 11"
(279)
by 17"
(432)
rect-
angle. Make dimples in surface at 2"
(51)
intervals with fingertips.
Drizzle with remaining 1
1
/
2
tablespoons
(20 ml)
oil. Sprinkle with
coarse salt, if desired. Place baking sheet in oven on rack position
3 (position 1 is closest to oven floor). Place pie plate with 1 cup
warm water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F
(45°C)
for 1 hour or until
doubled in bulk. Slide dough from baking sheet onto bake stone.
Bake 15 minutes or until golden brown.
Makes 4–6 servings.
BAKE STONE RECIPES