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Bake Stone Recipes for Gas Ranges
French Rye Bread
Makes 2 loaves
3 cups
flour
(360 g)
1
/
cup
rye flour
(60 g)
2
2 tsp
salt
(10 ml)
1 tsp
active dry yeast
(5 ml)
1
1
/
cups
water, 105–115°F
(350 ml)
2
FOOD PROCESSOR METHOD
Place flours, salt and yeast in food processor bowl with
metal blade. Process for 5 seconds. With machine
running, slowly pour water through feed tube until dough
forms. Process 30 seconds.* Continue following directions
for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 1
flour, salt and undissolved yeast. Heat water to 120–130°F
. Gradually pour into dry ingredients and beat 2
(50–55°C)
minutes at medium speed of electric mixer, scraping bowl
3
occasionally. Add
/
cup
4
minutes more. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
RISING AND BAKING
Place dough in 2-gallon
excess air. Let rise for 2 to 3 hours. Punch dough down
and place on lightly floured countertop. Shape into 2 long
loaves. Cover with a towel. Let rise 1 to 2 hours more.
Preheat Wolf oven to 425°F
fan. Sprinkle flour on top of loaves. Slash tops several
times. Spray inside of oven with water to create steam.
Bake loaves 5 minutes; then spray again. Bake an addi-
tional 10 to 15 minutes then remove from oven.
*If dough is too soft, add flour, 1 tablespoon
mixing well after each addition. If dough is too dry, add water,
1 tablespoon
at a time, mixing well after each addition.
(15 ml)
(40–45°C)
1
/
cups
flour, rye
(180 g)
2
flour. Continue beating 2
(90 g)
plastic bag, pressing out
(7.6 L)
and turn on convection
(220°C)
at a time,
(15 ml)
Italian Focaccia
Makes 4 to 6 servings
5 cups
flour
(600 g)
2 tsp
salt
(10 ml)
1 Tbsp
Italian seasoning
(15 ml)
1 (.25 oz) pkg active dry yeast
1 cup
warm water, 110–120°F
(240 ml)
1 cup
milk
(240 ml)
1
4
/
Tbsp
olive oil, divided
(70 ml)
2
1 tsp
coarse salt, optional
(5 ml)
TRADITIONAL DOUGH METHOD
Combine flour, 2 teaspoons
undissolved yeast in mixing bowl. Combine water, milk
and 3 tablespoons
(45 ml)
flour mixture until evenly moistened. Beat vigorously for
1 minute.* Cover bowl and let rise until doubled in bulk,
about 1 hour.
RISING AND BAKING
Preheat Wolf oven to 400°F
fan. On well-floured baking sheet, press dough into 11"
by 17"
rectangle. Make dimples in surface at 2"
(279)
(432)
intervals with fingertips. Drizzle with remaining 1
(51)
tablespoons
oil. Sprinkle with coarse salt, if desired.
(20 ml)
Let rise until doubled in bulk, about 1 hour. Slide dough
from baking sheet onto bake stone. Bake 15 minutes or
until golden brown.
*If dough is too soft, add flour, 1 tablespoon
mixing well after each addition. If dough is too dry, add water,
1 tablespoon
at a time, mixing well after each addition.
(15 ml)
wolfappliance.com
(45–50°C)
salt, seasoning and
(10 ml)
oil in small bowl and stir into
and turn on convection
(205°C)
at a time,
(15 ml)
9
1
/
2
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