The recipe calls for a baking stone, which I don't own yet. I floured a cookie sheet, let the bread rise on it and then stuck it in the oven. I greased the cookie sheet for the second loaf and think I like flour on the bottom better.
I will probably be baking a loaf a day it's that easy.
2 comments:
Oh yummy! Thanks for sharing how you baked it. A baking stone is on my wish list, and not having one is what has stopped me from trying that recipe. I think I'll have to give it a go and try the floured baking sheet. I usually use an Amish white bread recipe and make 4loaves at a time...but that artisan bread sounds like it would be really convienient.
Their website also has instructions for cookie sheet and cast iron and dutch oven baking. My stone is a pain so I use a cast iron dutch oven, but I prefer the olive oil version of dough and that requires a floured cookie sheet and no steam tray (softer crust).
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