Sourdough bread. The majority of my sourdough loaves since I started out in 2008, have been baked on a pizza stone. To be honest, I didn’t know
To begin with, once I cracked this sourdough thing and got decent bread happening, I was loathed to try baking sourdough any other way.
I did, however, brave up and try baking one loaf of sourdough bread, in a dutch oven, just to see what all the fuss was about.
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Hmmm. I did find it gave superior results. The main reason is that it traps steam, allowing the loaf to rise longer and doesn’t form the crust so early because it’s not directly exposed to the hot, circulation air of the oven. After the lid is removed partway through baking, the surface dries, curing a glossy and golden crust.
I live with my oven shelves lined with terracotta tiles (aka pizza stones) 24/7. That’s 6 shelves across two ovens, even to this day. So I wanted to find a way to improve baking sourdough bread with them.
To hack the whole Dutch oven experience there are two common household items that you can use to trap steam and protect the crust from forming while your loaf is still rising.
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The following instructions are designed to give you the best results possible for baking homemade sourdough bread on a pizza stone. It also completes our no-knead, easy-proof process for making sourdough bread. Hence, the instructions below mention removing the dough from the fridge.
You can still use the method below for baking sourdough bread on a pizza stone even when proofing sourdough at room temperature. The process will be entirely the same, except you’ll be working with a room-temperature dough so you need to:
). The heat absorbed during this time is super important in helping the loaf rise. If you have the option to heat the bottom plate as well as use the fan-forced function, this is ideal.
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Your loaf will likely look flat, with a large top and small bottom. Don’t worry! It will magically transform in the oven.
If you placed your loaf seam side up in the previous step, pick up the dough and gently turn it upside down*. The dough will be firm enough to handle since it is cold. Don’t do this if you skip the refrigerator method – either don’t flip it or use a banneton and baking paper to aid flipping it. Once flipped, place it back onto your baking paper. What was the bottom of the loaf should now the top. If the loaf feels very soft and your hand is starting to sink into it, DO NOT FLIP. The dough is overripe and your hand will degas it. Leave it and consider not slashing it. Bake otherwise as usual. If your loaf sticks to the baking paper when you try to flip it, your flour may have a low hydration threshold, meaning it takes on water easily. Spelt is a good example. Pre-oiling the paper helps with this. Don’t flip it this time, you risk deflating your loaf trying to remove it from the paper. Bake as normal (including slashing). If you want to try this step, add 40g less water next time to make the dough less sticky.
*Wetting your sourdough loaf stops the crust forming early, restricting the size of the loaf. It also helps to add gloss to the crust and make it crunchy
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4. Using the sharpest knife you have or a razor blade move deeply, quickly and confidently on an angle through the loaf. If you go slow, the knife will drag the dough. This helps control the oven spring and make your loaf look professional.
5. Slide a wooden* chopping board underneath your dough still on the baking paper. Open your oven and promptly slide the loaf, and baking paper, onto the pizza stone with a fast, firm, forward flick of the chopping board.
Wooden chopping boards have no edges, are rigid and won’t crack or melt if they come in contact with the oven shelf or pizza stone.
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, place a baking tray with 1cm of boiling water in the bottom on the lowest shelf or even oven floor for some steam.
Remember how you had to wet the dough before dusting it with flour and slashing it? Covering the loaf with a cake tin causes the moistened bread to steam. This stops the bread from drying on the surface in the hot oven air, forming a premature crust. So your bread rises more and also gets a great colour, becoming glossy on the surface. The cake tin is removed to allow the crust to form and mature in colour.
Adding boiling water to the oven will mimic this same process. You can skip both, however pizza stones without steam will produce a crust with a rustic, matte appearance and your loaves may not grow quite as much.
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7. Bake your sourdough on the pizza stone for 10 minutes at 250°C (480°F), remove the cake tin ‘lid’, reduce the heat to 190°C (370°F) and continue baking for 25-35 mins.
To store your sourdough bread, let it cool completely. Then place in a plastic bag that you can seal tightly. It will keep on the kitchen bench for 2-3 days.
Customer photo: Sourdough bread made with Pantry Sourdough Starter and cooked on a pizza stone. The crust colour is often lighter due to the lack of steam.
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Making sourdough bread is one of my life’s greatest delights! And those who make their own, usually share the same love. It’s a labour of love, or dance, as I like to call it of weaving feeding the sourdough starter, making dough, proofing, baking and all the bits that come with sourdough, into your everyday life.
Maintaining a sourdough starter is easy if you are baking all the time. When you bake bread – you feed your sourdough starter. For someone baking all the time, they will be feeding their sourdough starter regularly enough to keep it alive, as well.
This doesn’t make it easy for someone who doesn’t want to so often. They still need to feed the sourdough starter at least once a day to keep it healthy and alive.
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My sourdough starter, that I feed daily, and put to sleep so that you can store it on your shelf without feeding it daily or ever – until you want to bake. You can even take it on holidays!Bread with a looser crumb (holes in the bread structure) looks good, tastes great and is the goal of many artisan bakers. I have learned that using a pre-heated baking stone (in my case a pizza stone) to kick-start the rise, or
Consider pizza crust. Baked at temperatues of up to 500°C in a professional pizza oven, it rises rapidly at the edge, forming a network of small holes and tunnels within the pizza.
, the rapid expansion of dough during the first few minutes of baking, caused by heat energy accelerating fermentation and expanding air bubbles.
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The same principle applies when bread dough is placed on a pre-heated pizza stone. The stone transfers heat to the dough quickly, kick-starting the oven spring, which leads to a looser crumb.
Yep. I use a pizza stone to bake most of my bread, mainly because I already had one for making pizza. It handles most of my bakes:
On the rare occasions I bake more than this, I do it in two batches or cook at different levels in the oven using two pizza stones. Or use two loaf tins.
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If you bake more than this regularly, a larger rectangular baking stone may be more appropriate. Kiln shelves are a low cost alternative. However, consider that larger stones needs more heat energy to get to temperature, so costs more money for each bake.
A pizza stone absorbs heat energy as the oven warms up. It warms up slower than the oven, so it needs to be pre-heated well in advance of the actual bake.
Now for the really important bit. Get the stone as hot as possible, up to 275°C (or as much as the stone can handle). More heat energy gives a better spring. When you add the dough to the oven, be sure to turn the temperature back down to what you should be baking at.
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The time to do this mostly depends the volume of the stone … larger stone, longer warming time required. A thermapen can determine if a stone is at temperature. If this is not available, a good rule of thumb is to start warming up the stone at the start of the dough’s second rise.
The extra oven spring from the pizza stone will need scores to be a little deeper and longer. In the picture above, the loaf was scored with the same depth as normal, and as can be seen the score stretched to being flat. Deeper scoring would have allowed the loaf to have even more oven spring.
When moving dough onto a stone inside an oven, the aim is to minimise the time the oven door is open and keep the dough in the same shape.
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