Used by trade and home bakers this baking stone is a leading top seller.
Prep: 20min, Plus 2hrs Proving
Makes 1 loaf
- 500g Strong white flour, plus extra for dusting
- 2 tsp Salt
- 7g Sachet fast action yeast
- 3 tbsp olive oil
- 300ml water
Here we are using the rectangle granite baking stone to cook our bread today. Our granite bakeware is hand cut and honed to a smooth finish on both sides which means you can use either side for baking or service.
You will feel the quality as this stone weighs in at over 7kg, the density of the granite ensures the stone absorbs all the heat to achieve the perfect rise and crispest base.
Whether your baking the traditional loaf, focaccia or pizza this versatile baking stone is going to impress. Because granite is cool to touch it can double up as a cheese board or refrigerate the stone as it makes a perfect service for Canapé cold of warm
Mix the flour, salt, and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight. Then gently mould the dough into a ball and leave for a further 1 hr to prove.
Prepare your baking stone, full instructions are supplied with the product. Preheat oven to 220C/fan 200C/gas 7 then place your dough into the centre of the baking stone once the proving is complete. Dust the loaf with flour and cut across about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Recipe Tip-SAVING TIME
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