Bake Stone Recipes for Gas Ranges
11
wolfappliance.com
RISING AND BAKING
Place dough in 2-gallon
(7.6 L)
plastic bag, pressing out
excess air. Let rise for 2 to 3 hours, until doubled in bulk.
Punch dough down and place on lightly floured counter-
top. Shape into 2 balls or long loaves and sprinkle with
flour. Cover with a towel. Let rise 1 to 2 hours more.
Preheat Wolf oven to 400°F
(205°C)
and turn on convection
fan. 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)
. Bake for an
additional 5 to 10 minutes and remove from oven.
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 above recipe. Store remaining
sourdough starter in refrigerator. Once a month, mix in 1
cup
(240 ml)
water and 1 cup
(120 g)
flour.
Sourdough Bread
Makes 2 loaves
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.* Continue 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.
