Instruction manual

Page 29
Prepare to Bake. About an hour before baking, place a pizza stone in the
middle of the oven and preheat to 450F/232C. Prepare to steam the oven
using your regular method (such as tossing ice on a preheated sheet
pan) or set out a deep, oven-proof rectangular pan to cover the loaf and
create a steam chamber.
Slash and Bake with Steam at 450F/232C. Gently invert the loaf onto
parchment or a oured peel. Brush excess our from the top and sides of
the loaf. Using a baker’s lame or serrated knife, slash in two long, slightly
angled lines.
Slide the bread onto the hot pizza stone and steam the oven or cover the
loaf. Bake for about 40 minutes, until the crust turns deep golden brown
and the internal temperature reaches at least 200F/93C. After 20 minutes
of baking, turn the loaf 180° to facilitate even browning and remove the
cover or steam pan. Cool before slicing.
Overall Formula
Grams Ounces Baker’s %
Unbleached our, about 12% protein 400 14.1 84.3%
Whole wheat our 55 1.9 11.6%
Whole rye our 20 0.7 4.1%
Water 328 0.3 69.1%
Salt 8.6 0.3 1.8%