Pizza stones have become a popular kitchen tool for serious foodies. There is no question that only a pizza stone can give home baked pizza that crispy pizza parlor taste.
But did you know that you can also use that same pizza stone to bake delicious artisan breads?
Here’s how to do it.
Place your pizza stone inside the oven, and preheat to 375 degrees fahrenheit at least 30 minutes before you are going to bake your bread.
Mix and knead your bread dough, allow it to rise and rest. Lightly dust your hands and the dough with flour to prevent sticking. Place the dough on the board, and knead the dough by hand: Fold in half, press down, roll out, turn over, and repeat. Continue for about 10 minutes, until the dough is smooth and is thick enough to hold its shape.
Shape the dough into the loaf of your preference, and dust it once more with flour. Cover it with a damp towel at room temperature, to allow it to begin rising. The cooler the temperature, the more slowly the dough will rise. This process takes an average of 40 minutes.
Shape the dough again, working the loaf by kneading and punching gently to allow air pockets to form; this will keep the bread light and allow the essential gluten to form. After the dough begins to rise a second time, and has increased in size by about half its original shape, At this point, use a pizza peel to place your bread on the pizza stone in the preheated oven.
Suggestion: During the first 10 minutes of baking, you can mist the dough gently with water. Bake for about 30 minutes.