Speedy Bread on Hot Stone

Speedy Bread on Hot Stone

Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched

Directions:
Mix well all the ingredients in a bowl or with the food processor.
Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes.
Spread 2 tablespoons flour on a baking foil on a big plate.
Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil.
Spread 1 tablespoon of flour on the dough.
Place the dough in a lukewarm oven (40C/105F) or in a warm place and let double its volume.
30 Minutes before baking place your baking stone in the oven and preheat at 475F (250C) (heat and timing are basing it on convection oven).
Place a bowl with hot water on the bottom of the oven.
Transfer the foil with the dough (leave the foil under the dough if it's easier for you!)
on the stone.
Bake about 30 Minutes or until nicely brown at 475F (250C).
Let cool down on a rack.
Enjoy!