Bake Stone Use & Care for Gas Ranges
7
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WOLF TIPS FOR BREAD DOUGH
•
Humidity affects moisture of the bread dough. On a
humid day, add more flour, a tablespoon at a time, until
the desired dough texture is acquired. On a dry day,
add more water, a tablespoon at a time, until the dough
becomes softer.
•
Food processor bowls needed for the recipes on the
following pages should hold 12 cups
(2.8 L)
to 14 cups
(3.3 L)
. This will allow for two 1
1
/
2
lb
(.7 kg)
loaves of
bread to be mixed at one time. Smaller processor
bowls would require cutting the ingredients in half,
except the dry yeast.
•
Allow the food processor to knead the dough. This
usually takes 30 to 45 seconds after dough becomes
a ball inside the food processor bowl.
•
The dough blade can be substituted for the metal
cutting blade. Follow manufacturer’s directions for your
specific food processor.
WOLF TIPS FOR BAKING BREAD
•
After the initial baking time of 10 minutes, the oven
temperature can be reduced to control outside
browning of the bread.
•
The exterior of yeast breads can be made more crusty
by using a spray bottle to spray the oven interior with
water before and during baking.
Using the Bake Stone
WOLF TIPS FOR SUCCESS
•
Turn on the convection fan.
•
Always preheat after positioning the oven rack and
bake stone. For best results, preheat oven for one hour
before adding food.
•
Use only the Wolf bake stone in the gas range.
•
Use only one bake stone rack per oven.
•
Food is usually cooked directly on the stone. To
prevent sticking, apply plenty of cornmeal or flour to
the bottom of the food.
•
The pizza peel is used to remove foods easily from the
oven. Simply slide the peel under the food on the bake
stone and lift out of the oven.
•
When baking a series of breads or pizzas in a row,
allow 5 minutes between foods for the bake stone to
return to the proper temperature.
•
Bake stone and rack should be removed after baking.
•
Keep the oven door closed until the oven has cooled
completely to protect components from heat.
