Stone baked bread
Here is an easy bread to bake. One that feels and tastes like it was done with sour dough, but isn't. It gets best if baked on a stone/pizza stone placed in you oven.
What you need:
20 g yeast
20 g salt
5 dl luke warm water
500 g wheat flour
100 g rye flour
2 tbsp. olive oil
Semolina flour to drizzle on the baking plate and on top of dough
A metal baking sheet ( comes with your pizza stone or just use your oven plates )
Pour all ingredients in your Kitchenaid machine with a dough hook attached.
Give the mixture a 1 min. mix at low speed
Put the machine at max speed and let knead for 20-25 min! - until the dough gets nice and sticky.
Set aside with a lid on at room temperature for 2 hours until double the size.
You can after the 2 hours bake the bread or store the dough in the fridge until next day
Heat up you oven to max. temp. (350 degrees)
In case you have stored the dough in the fridge let acclimatise at room temperature for one hour
Pour out the dough on the metal baking sheet, drizzled with Semolina flour, very gentle to not knock out all the fine small air bubbles created inside the dough.
Important is to possibly pour/keep the dough in a not too flattened position, so be quick
Drizzle with Semolina flour
Bake for 10 min. at max. temp. Crust should get a nice dark brown surface
Bake for another 25 min. at 240 degrees