When ready to bake bread, place parchment directly on stone. This recipe was GREAT. Brush the risen loaves with egg mixture. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. After the egg, I dust flour over the tops of the loaves. My five children all wanted seconds and thirds. I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis, Copyright © 2020 My Cook's Kitchen on the Foodie Pro Theme. Best Baking Stone for Bread Baking. I didn't have any problem with it sticking. Shape and let loaves rise on parchment paper. Only preheating your baking stone for 15 or 20 minutes and only to 375 degrees is not enough to make much of a difference. This bread is the closest to real Italian bread I've found. We use these baking stones ourselves in the bakery to create great tasting and looking breads with a … Your bread will have a nice brown crust and cleanup will be a breeze. Add comma separated list of ingredients to exclude from recipe. Excellent recipe!! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 1 ⅓ cups warm water (110 degrees F/45 degrees C), Back to Italian Bread Baked on a Pizza Stone. The bread was delicious! The Best Baking Stone Recipes on Yummly | Oven-baked Sonoran Dogs, Easy Sesame-glazed Roast Vegetables, Loaded Breakfast Baked Potatoes 93 calories; protein 3g 6% DV; carbohydrates 16.3g 5% DV; fat 1.6g 3% DV; cholesterol 9.3mg 3% DV; sodium 179mg 7% DV. It came out so sticky I had to need lots more flour into it to even handle the dough. If you’ve ever made bread from scratch, found a technique and a recipe you like, and then practiced it a lot, you probably can make a pretty great loaf of bread. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom. My family all raved over it and my son wanted it the next night for dinner! You don't have to heat your oven until the second rising begins with your stone in the oven. But people who make bread at home often complain that it just doesn’t quite approximate the bread they have from a French bakery, which is somehow lighter inside and crispier outside. Deflate the dough and turn it out onto a lightly floured surface. When ready to bake bread, place parchment directly on stone. Add comma separated list of ingredients to include in recipe. Your daily values may be higher or lower depending on your calorie needs. I added 1/2 extra flour into the bread machine prior to starting cycle. It was light, not dense, but that could be because I mixed it in my KitchenAid and then kneaded the bread by hand. Isa Does It by Isa Chandra Moskowitz (2013). When making free-form loaves of bread try baking them directly on a pizza stone. About 60 minutes before the bread is ready to bake, preheat the oven with a baking stone in it (if you have a stone) to 450°F. This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. Whole Wheat Bread. I'm going to stick w/the Artisan Bread in 6 minutes a day (i think that's what it's called. Gently shake the cutting board to make sure that the loaves are not sticking. https://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html I sprayed a bit of water in the oven several times as it was baking and gave it a nicer crust. NO GOOD!!!. Still bleary eyed I separated the dough let it rise and put it into the oven. Good basic Italian Bread recipe.