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.
Square Pizza Stone
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.
Pita Bread Recipe (oven Or Stovetop)
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.
How To Use A Pizza Stone In The Oven
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.
Make Pizza On The Grill With A Baking Steel Or Stone (and Win Grilling Season)
An easy way to achieve this to begin with is to do the second rise on oiled/floured baking parchment (not greaseproof paper).
Then slide the parchment from the proving tray onto the pizza stone. Heat is conducted rapidly through the parchment when it touches the stone. The parchment can be removed after ten minutes, as the dough’s base will have hardened by then.
If you have one, you can also use a pizza peel, ideally a wooden one. The oven door is open for minimal time and there is full contact between dough and stone. It’s also the most difficult to execute correctly. The action must be quick and decisive both loading the dough onto the peel and delivering it to the oven.
Pizza Stone Pita With Herbed Labneh
The loaf above was made using the easy home-baked bloomer loaf recipe, but baking on a pizza stone. There is a better rise when compared with using a baking tray from room temperature.
So that’s one method of getting an artisan style look to your bread. There are other ways of achieving this, e.g. using high hydration dough. I’ll be covering this, and more, in future blog posts.This homemade rustic crusty bread is the most delicious bread that will ever come out of your oven! No kneading or a stand mixer required!
This is the bread recipe that can change your life. I’m serious. Just scroll down and read through the comments and then you’ll believe me. Here are a couple comments among hundreds of rave reviews:
No Dutch Oven? No Problem. A Large Pyrex Bowl And A Pizza Stone Do The Job Just As Well And Allows You To Watch Your Loaf Get Sprung.
One of the best bread recipes I have ever made! A real favorite with my family and excellent for sandwiches. Super easy!
I made this recipe for the first time this past weekend and it turned out perfect! It truly was an incredibly easy recipe to follow.
This is the first bread recipe i’ve ever successfully made! It’s delicious and so easy I used active dry yeast, and the working with yeast tutorial was a huge help! great recipe, Mel.
Beer Bread Pizza
This rustic crusty bread recipe is perfect for beginning and expert bread makers alike. It’s like a perfect loaf you’d get right out of a bakery – for a fraction of the cost. Many artisan-type loaves of bread like this take days to make, but this bread recipe only takes a few hours!
A stand mixer, electric mixer or any kind of mixer to make it. Just a bowl and a spoon.From start to finish, it is ready to bake in about 2-3 hours. The crust is golden, thin and crunchy, and the crumb is tender and soft.
It doesn’t have the airy holes of a no-knead type bread, the crumb is tighter and slightly more dense, but it is glorious for paninis, garlic bread or just served plain
How To Bake Artisan Bread
The recipe makes between two and four loaves, depending on how big you want to make them. I usually make two bigger loaves out of the batch, and I like to bake up both loaves the same day and pop one in the freezer for easy access next time we get the hankering for delicious, crusty bread.
In a large bowl, combine the water, yeast and salt. Give it a little mix. And then add in the flour. Make sure to measure the flour with a light hand (or use the weight measure). You can mix with a spoon or spatula; I have been converted to the wonders of this Danish dough hook
The texture of the dough will be shaggy and much softer and stickier than a traditional kneaded bread dough. Make sure there are no pockets of flour and the dough is well mixed.
Baking Soudough On A Pizza Stone
At this point, to shape into loaves, I grease my hands really well with cooking spray and split the dough into two pieces (you can make four smaller loaves out of the batch, if desired). Take one of the pieces and work it in your hands, turning the edges underneath until it’s a relatively tight, smooth loaf. Regrease your hands if the dough is super sticky.
Place each loaf in the center of a piece of parchment paper and dust the top lightly with flour. Using a baker’s lame
When I originally posted this recipe, I waited to slash the dough until after it had risen, but this sometimes causes the dough to deflate completely (especially if you don’t have a really sharp razor or knife), so I’ve started doing the slash action before it rises. Haven’t looked back. Works great and you still get the definitive, pretty “decoration” on top of the loaf as it bakes.
Tala 32cm Pizza Stone With Pizza Cutter
In the oven to 450 degrees F and let it preheat at that temp for 20-30 minutes before baking the bread. If you don’t have a baking stone, you can try preheating an overturned aluminum baking sheet (although it may warp and bend out of shape a little at that temp, so be careful).
Note: I have never had parchment paper catch fire in the oven using this recipe (or homemade pizza), but take care that the parchment doesn’t touch the heating element or sides of the oven. Also, I think the thinner/cheaper the parchment paper, the more chance this could happen.
You can put a broiler pan on the bottom of the oven and add 1-2 cups hot water OR you can toss a few ice cubes onto the bottom of the oven right after sliding the bread onto the stone and then quickly (but gently) close the oven door. The steam from the water is going to help create that beautiful crust.
Best Bread Bowl
Bake the bread for about 25 minutes, give or take. It’ll puff even more in the oven. Look at that golden crust! Wowser.
This rustic crusty bread is my go-to bread to take to new neighbors, friends in need of a pick-me-up or when I am taking dinner into someone, and I make it several times a month just for our family to enjoy. It really is a life changing recipe.
I hope you’ve been able to see just how easy it is to make! I have no doubt you’ll feel like a total bread making rock start after you make this rustic crusty bread!
The Best Pizza Stone And Baking Steel (2023), Tested And Reviewed
While this bread doesn’t require a stand mixer, I’ve found the following to be helpful, especially if you want to ensure perfect crusty bread every time!
Flour: I often use half finely ground white whole wheat flour with good results. The bread is a bit more dense with the whole wheat
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