Bake bread in a stone oven
There is hardly a tastier bread than baked goods that have been baked in a stone oven. And so it is no wonder that baking bread in the stone oven is enjoying an almost steady increase in popularity. However, you can do a lot wrong with this. The result is that the bread is either too dark, too hard or too tough. What do you have to consider when baking bread in a stone oven?
What you need:
- 500 grams of flour (spelled, rye or wheat flour)
- 30 grams of lard
- 150 grams of yogurt
- 2 teaspoons of salt
- 1 yeast cube
- 1 teaspoon sugar
- 150 grams of sunflower seeds
- 50 grams of sesame seeds
- 2 teaspoons apple cider vinegar
- 100 ml of water
Even in ancient times, bread was baked in stone ovens. It became particularly soft and tasty if it was left to "rise" in the sun for a short time before the actual baking process. In general, it could take several hours before the finished bread could finally be consumed.
Recipe for sunflower bread from the stone oven
- The lard, sugar and apple cider vinegar in the water dissolve and then add the yeast.
- Gradually add the flour until it becomes a creamy paste.
- Now the whole thing has to "rest" for about half an hour. In the meantime, you can lightly toast the sunflower seeds in a pan. Only then - with the residual heat in the pan - is the turn of the sesame.
- After the 30-minute rest phase, the remaining ingredients are used for dough given, although a little water may be added if necessary.
- Even now, the dough should sit again for about half an hour. Only then does it go into the stone oven.
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Make sure the heat in your stone oven is even
- The fire must be lit in the stone oven about one to two hours before baking. It is best to use oak wood to help, as this gives off a very special aroma. However, this fuel has to be refilled relatively often in order to ensure even heating.
- Now a slide is used. This serves to keep the embers on the baking surface inside the oven at a distance of about fifty to move forward for up to sixty minutes to ensure an even distribution of the heat to ensure.
- As soon as the heat has been distributed after about three to four hours and the soot has been burned off, the ashes and the excess embers can be poured into a tub provided for this purpose. Work here as carefully as possible - despite the clouds of air and smoke that are now escaping from the stone oven - in order to obtain the cleanest possible baking surface.
- A wet rag is now hit against the inner walls and on the floor of the stove to remove the last remains of embers and ash. The moisture inside the oven burns very quickly, but this is (minimal) Moisture content is an ideal requirement for the prepared bread dough to now be in the oven can be pushed.
Crispy bread from the stone oven - after just a few minutes
- As soon as the dough is in the oven, the hole in the stone oven is tightly closed. Due to the extensive heat development in the course of the preparation phase, the stones were able to store the heat intensively. This is now delivered directly to the bakery.
- After about 30 to 150 minutes you can take the finished bread out of the oven.
- Because the heat can be stored inside for a relatively long time, another dough - no matter what kind - can be pushed into the stone oven.
Conclusion: According to experienced master bakers, baking bread in a stone oven is comparatively inexpensive. But not only that, because in this way you can also "revive" old traditions.
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