Speedy Bread On Hot Stone Recipes

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

SPEEDY BREAD ON HOT STONE

Steps:

• Mix well all the ingredients in a bowl or with the food processor.
• Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes.
• Spread 2 tablespoons flour on a baking foil on a big plate.
• Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil.
• Spread 1 tablespoon of flour on the dough.
• Place the dough in a lukewarm oven (40°C/105°F) or in a warm place and let double its volume.
• 30 Minutes before baking place your baking stone in the oven and preheat at 475°F (250°C) (heat and timing are basing it on convection oven).
• Place a bowl with hot water on the bottom of the oven.
• Transfer the foil with the dough (leave the foil under the dough if it's easier for you!) on the stone.
• Bake about 30 Minutes or until nicely brown at 475°F (250°C).
• Let cool down on a rack.
• Enjoy!