Well, I tried out the pizza stone the other day, in the new (to us) oven. Results … I think that I need to 1) preheat the stone a bit more, and 2) place the stone on top of the rack, rather than having the stone sit on top of the broiling pan and its rack. I don’t think the stone was hot enough, even though the oven certainly was. The bread was good, but it didn’t cook as quickly as I thought it should, and didn’t give that toasty bottom crust, either – sure signs that the stone wasn’t up to temperature.
This isn’t sourdough, just plain, yeast bread. To two of the boules I added chopped olives and diced onion. To the other two, Cranberry-Orange Marmalade. The marmalade had been around for a while, so I figured that it should be used soon … particularly as our refrigerator is waiting for a new thermostat (it only cools to around 10°C / 50°F), and we’re rotating ice-packs through to keep key things cool.
Simple, easy, delicious. We’ll modify the oven layout next time, and then we’ll be back into the swing of making hand-shaped bread!
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Looks good.
Happy baking,
Paz
It still looks lovely and crusty. I love the idea of adding marmalade. Saves a bit of work later on :}
One thing I’d like to learn doing is to bake breads 😀
Btw, thanks for you tips from my last post! Wasabi is actually made from horseradish so what you have is still wasabi 🙂
Hurray for the pizza stone! Can’t wait to read of more bread baking adventures!
Those looks o crusty and good and the add ins sound delicious, too.
Appliances don’t seem to get along with y’all. Ovens, refrigerators…this has to stop. Hope the fridge is working soon!
will be coming in your direction in a couple of weeks, getting as far east as Ireland. Wish I could visit Scotland, too, but not possible. Will be thining of you both anyway.
I have a stone and the only thing I’ve ever cooked on it is pizza… I didn’t know I could put bread on it, but what a great idea! I just baked bread on Sunday but I’ll be trying it out the next time 🙂