Wolf 802681, Use And Care Manual, Page: 13 / 16

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13
BAKE STONE RECIPES
Bake Stone Recipes
SOURDOUGH BREAD
INGREDIENTS
1
1
/
4
cups
(150 g)
sourdough starter
3 1 /
2
cups
(420 g)
flour
2 tsp
(10 ml)
salt
1 /
4
tsp
(1 ml)
active dry yeast
1
1
/
3
cups
(320 ml)
water, 105–115°F
(40–45°C)
FOOD PROCESSOR METHOD
Place starter, flour, salt, and undissolved yeast in food processor
bowl with metal blade. With machine running, slowly pour water
through feed tube until dough forms. Process 30 seconds.* Con-
tinue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix starter, 1 1 /
2
cups
(180 g)
flour, salt, and
undissolved yeast. Heat water to 120–130°F
(50–55°C)
. Gradually
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 balls or long loaves and sprinkle with flour. Cover with a
towel. Let rise 1 to 2 hours more.
Preheat oven to 400°F
(205°C)
. Use bake stone mode. Slash the
top of the loaf with a sharp knife. Slide bread onto bake stone.
Spray inside of oven with water 2 or 3 times during the first 10
minutes. After 10 minutes, reduce the temperature to 350°F
(175°C)
. Insert temperature probe into center of bread. Set probe to
210°F
(100°C)
. Remove from oven when internal temperature has
been reached.
Makes 2 loaves.
SOURDOUGH STARTER
Mix together 1
1
/
2
cups
(180 g)
flour,
1
/
8
teaspoon
(.5 ml)
yeast,
and 1 cup
(240 ml)
warm water. Stir, cover, and let stand at room
temperature for 1 to 2 days. Stir down. Measure the starter for the
Sourdough Bread recipe. Store remaining sourdough starter in
refrigerator. Once a month, mix in 1 cup
(240 ml)
water and 1 cup
(120 g)
flour.