Bake Stone Recipes for Gas Ranges
9
wolfappliance.com
French Rye Bread
Makes 2 loaves
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)
. 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.
RISING AND BAKING
Place dough in 2-gallon
(7.6 L)
plastic bag, pressing out
excess air. Let rise for 2 to 3 hours. 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 Wolf oven to 425°F
(220°C)
and turn on convection
fan. 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. Bake an addi-
tional 10 to 15 minutes then remove from oven.
*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.
Italian Focaccia
Makes 4 to 6 servings
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
undissolved yeast in mixing bowl. Combine water, milk
and 3 tablespoons
(45 ml)
oil in small bowl and stir into
flour mixture until evenly moistened. Beat vigorously for
1 minute.* Cover bowl and let rise until doubled in bulk,
about 1 hour.
RISING AND BAKING
Preheat Wolf oven to 400°F
(205°C)
and turn on convection
fan. On well-floured baking sheet, press dough into 11"
(279)
by 17"
(432)
rectangle. 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.
Let rise until doubled in bulk, about 1 hour. Slide dough
from baking sheet onto bake stone. Bake 15 minutes or
until golden brown.
*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.
