BakeryBits
Granite Baking Stone
Instructions for Use
The BakeryBits Granite Baking Stone is made from selected
black granite, the best granite for oven use and with a high
heat capacity. The baking stone will give your loaves excellent
oven spring and help maintain oven temperature. It is designed
for both gas and electric ovens as well as Aga-style ranges
and properly cared for, your baking stone will never need
to be replaced.
Using Your BakeryBits Granite Baking Stone
To use your stone, before the first use, wipe the surface with a
clean cloth and then apply a thin coat of a light vegetable oil before
placing it in an unheated oven, and allow it to warm with the oven.
The stone needs no further preparation and may be used after 30
minutes of heating.
Dust a peel or paddle with semolina flour, tip your bread from a
proving basket onto it, make any slashes in the dough that you require
then in a swift movement, open the oven door, slide the dough onto
the stone and close the oven door. For pizzas, place the stretched
dough onto the dusted peel, add toppings and slide onto the stone in
a swift movement.
After baking, allow the stone to cool in the oven.
Care of Your BakeryBits
Granite Baking Stone
DO:
Scrape, brush and wipe clean
Handle the stone with care: it
is extremely strong but should
not be subjected to impacts
Use oven glove when handling
the hot stone
DON’T:
Don’t immerse the stone or
wash with detergents
Don’t drop the stone as it
will break
Don’t subject the stone to
thermal shocks
BakeryBits Ltd is registered in England and Wales Company Number: 07532849
VAT Registration Number: GB 990 1757 94 Registered office: Swatton Barn, Badbury, Swindon, SN4 0EU
White Spelt Loaf with
Fermented Dough
Recipe (1kg loaf)
Using fermented dough to lift your loaf is easy to do and gives
improved flavour compared with simply adding yeast. Combining
the fermented dough and white spelt flour along with stoneground
white wheat flour and a touch of rye flour makes a very satisfying
loaf with good flavour, crust and crumb.
Method (Fermented Dough):
Prepare the fermented dough the night before you want to bake.
Add the yeast to the water and mix until well dispersed. Add the flour and
then the salt and stir to make a dough and give a short knead for about
a minute. Return the dough to the bowl, cover and place in your fridge
overnight.
Method (Main Dough):
The fermented dough should have risen to about double its volume.
In a bowl, use a dough whisk to mix the fermented dough in the warm
water until dispersed. To this, add all of the remaining ingredients and
mix together until the flour is wetted and leave for about 10 minutes to
allow the flour to absorb the liquid. Scrape all of the bowl contents out
onto a lightly floured surface, knead the dough for 10 seconds and then
put back into the bowl for another 10 minutes, knead for 10 seconds
and repeat. Leave for 30 minutes and then knead for 10 seconds again.
The dough should become easier to handle now as the dough develops.
Repeat after another 30 minutes and then after 1 hour.
Tip the dough from the bowl, knead and shape to form a cob, with the
top-most part of the dough stretched smooth and the seam tucked
underneath. Dust a 1kg proving basket with rye (or rice or potato) flour,
place the dough into it, seam side up and leave for about two hours in a
warm place, until doubled in volume.
Fermented Dough
Ingredients
150g 100g 5g 5g strong white flour (100%)
water (67%)
fresh yeast or a sachet or dried organic yeast (3%)
salt (3%)
Main Dough Ingredients
150g 200g 50g 300g 260g 10g strong white flour (37.5%)
white spelt flour (50%)
rye flour (12.5%)
warm water (75%)
fermented dough (65%)
salt (2.5%)
Place your baking stone into the cold oven and heat to 220°C. When the
oven is up to to temperature, tip the dough onto your peel dusted with
semolina flour, score a cross with a grignette or very shape knife into
the dough to control how the loaf expands while baking. Open the oven
and slide the loaf onto the centre of the baking stone and close the door
as quickly as you can to help maintain the temperature. Bake for 40-50
minutes until golden brown and remove the loaf using your peel. Allow
the stone to cool in your oven.
BakeryBits Ltd is registered in England and Wales Company Number: 07532849
VAT Registration Number: GB 990 1757 94 Registered office: Swatton Barn, Badbury, Swindon, SN4 0EU