I got a bread stone today!

BEST PURCHASE EVER!

This is my first loaf on the bread stone.  It has risen more than some of my previous loaves after only six minutes of baking! The bread stone was $50 which is pretty expensive, but it should last me for life. I save over $2 on every loaf that I bake so I think it was worth it. If I bake 25 loaves I get my money back!

Bread stone loaf

wheat and white on the bread stone
The loaf on the left is 1 1/2 cup whole wheat and 1 1/2 cup bread flour. The loaf on the right is 1 cup bread flour, 1 cup unbleached white flour and 1 cup whole wheat. I added 1 tbs of basil and 1 tsp of garlic powder to both loaves for some fun flavor.

 

The bread stone makes the bottom crust perfectly crunchy, it doesn’t burn in the slightest, and the rise is better than ever! Heck yeah bread stone!

How I use it:

Pre-heat oven to 500° with the bread stone in the oven. An hour after my last rise I form my loaf on the counter and then plop it on the bread stone and make my cuts on the stone. It seemed easier to do it that way but it was freakin’ hot.