California Farm Sour Dough Stone Baked Bread

Name: How to cook California Farm Sour Dough Stone Baked Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 3 pound loaf
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Sour Dough Stone Baked Bread

Floorbaked sour dough bread baked on a hot pizza stone or ceramic tile gets fluffier and has a softer crust than when I bake the same bread in a breadform. Since the stone gets very hot, I use a handmade pizza peel to slide the dough onto the stone, see below.

Ingredient

Food ration :

2 people, 3 pound loaf

Cooking time :

Dough overnight, bake 30 minutes

1 cup

sour dough starter

3 cups

bread flour

350 Milliliters

lukewarm water

1 Tsp

sea salt

175 ml

water

3/4 Tsp

seasalt

Cooking instructions

* Step 1

Drizzle sour dough starter in dough mixer, add lukewarm water, mix 2 minutes, add flour, mix 1 minute, add salt, mix 4 minutes, cover with damp towel till dough has doubled in volume, usually overnight.

* Step 2

Refill sour dough starter with cup of bread flour and cup of warm water, stir, ferment in jar on kitchen counter till overflowing, usually overnight. Cover with loose lid while fermenting to keep flies out. Store in fridge.

* Step 3

When sour dough has doubled in volume, Heat ceramic tile or pizza stone in oven on broiler mode to 450F degrees, takes 15 minutes in my oven, then switch to baking mode at 450 F degrees. Flour dust pizza peel, flour dust dough in bowl, turn dough bowl upside down on pizza peel, scrape inside of mixing bowl to transfer dough to pizza peel.

* Step 4

Slide dough from pizza peel onto hot stone, bake 30 minutes. Move bread from stone to counter to cool evenly. Slice thick, toast, enjoy, freeze unused slices.