The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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isand66

I've made similar breads before, but this is the first time I used a Durum/Kamut starter as well so almost all of the flour in the final  product was a combination of both flours.  I also am loving the freshly milled Kamut in my recent bakes.  If I can find a reasonable price for Durum Wheat I would love to try that as well, but the shipping is prohibitive.  If anybody has a good source please let me know.

I added some honey and olive oil to this one which gave the dough a nice sweet luxurious flavor.  The crumb was perfect for this type of bread, nice and moist but light.  The crust was a little on the thick side but all in all this is a keeper and worth making again.  Perfect for the cold snowy weather.  Spring cannot come soon enough!

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Formula

Durum-FreshKamut-SD

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, and honey and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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isand66's picture
isand66

 I've made German Pretzel Rolls many times now and they are always a hit at parties and just one of the best types of breads to make.  I usually make the original version using yeast and bread flour but I've made them with some dark rye and sourdough starter before as well.

This time I wanted to push the envelope a bit and used beer instead of water and added some caramelized onions to really kick it up a notch.

To get that authentic pretzel color and crust you must use Lye but if you really are afraid you can use baking soda.

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SourdoughPretzelRollsOnions

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

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Procedure

Sauté an onion cut into rings in olive oil on medium to low heat until they are caramelized and allow to cool.

Add the diastatic malt powder to the water and stir.  Add the flours in your mixing bowl and slowly add the water mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt and mix for 3 minutes on low.  Now add the caramelized onions and mix on low for 1 minute to incorporate.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours.  Next divide the dough into around 10 pieces that are 110 grams each.  Flatten each piece into a circle and place a piece of cheese in the middle and pinch the dough around the cheese.  Next flip over and roll against your work surface while creating a tight ball.  Place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 400 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.

When ready to bake, score each roll with an "X" on the middle and sprinkle with pretzel salt.  Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can't wait any longer!

Enjoy!

MaxSnowDog
Max loves the Snow....I can't wait for Spring!

Crumb

isand66's picture
isand66

I love the rich nutty flavor beer adds to a sourdough especially when there is a good hearty mix of whole grain flours and add-ins.

For this loaf I wanted a good hearty bread so I used some fresh milled spelt and hard white winter wheat in the starter along with some KAF French style flour and for the main dough I made a soaker with KAF Harvest Grains.  The Harvest Grains contain oat berries, rye flakes, millet, wheat flakes, poppy seeds, sesame seeds and sunflower seeds.  I let this soak in hot water overnight and drained the excess water before adding it to the final dough.  I counted the water that was absorbed in the hydration of the dough.

The main dough contains more French style flour along with spelt, hard white winter wheat (freshly milled) and some potato flour.

In the end this came out great with a nice deep nutty flavor with a bit of sweetness even though there is no sugar of any kind added.  I really love what the soaker added to this bake.  The bread just smells fantastic and this one is perfect for sandwiches or a good soup or stew.

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Formula

MultigrainHarvestGrSoakerBe

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

Soaker Directions

Pour the boiling water over the Soaker ingredients and stir.  Cover with plastic wrap and let sit 7-8 hours at room temperature.  When ready to use drain excess water and add per directions below.

 Main Dough Procedure

Mix the flours, soaker and beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 3 minutes.  Mix on medium for another 3 minutes and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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isand66's picture
isand66

I've been making a lot of whole grain breads lately but I really felt the need for something completely opposite and not quite as healthy.  We were going to have some chicken burgers for dinner one night last week and they wouldn't have really worked on slices of 100% whole grain bread so some Challah rolls were needed.

This formula is based on one of Peter Reinhart's with a few modifications and ended up making some great rolls.

Formula

Challah-Rolls

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Directions

Separate the egg yolks in a separate bowl.  Add the yeast to the water and stir briefly.  Next add the egg yolks, salt and oil and stir until thoroughly mixed.  Now add the flour and mix on low for 4 minutes and medium for another 2 minutes until you have a nice soft dough.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Knead the dough by hand inside the bowl for a minute and then immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 - 1.5 hours.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour or more until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash and paint your rolls and sprinkle on poppy seeds or your seed of choice.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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isand66's picture
isand66

  Ever since I received my new toy I've become obsessed with using freshly milled flour in my bread baking.  Since I was traveling last week for a job interview I didn't have any time to bake until this weekend so I refreshed my mother starter, created a levain using some of the refreshed starter and just to see what would happen, I added some sour cream in place of some of the water to make the levain.

I also used some additional sour cream in the main dough along with freshly ground Kamut, Rye, and Hard White Whole Wheat.  I have not been sifting any of the flour, just grinding it at the finest setting and using as is.

After suffering from bakers withdrawal I felt the creative juices ready to burst out so I threw in some grated white cheddar that I had bought at Whole Foods and some Tahitian Vanilla Balsamic Vinegar just because I bought it along with a bunch of other flavored vinegar and oils right before mixing this one up.

The final bread came out great with a nice open crumb for a high percentage whole grain bread.  The sour cream is about 73% water so it really bumped up the hydration of the final dough but it wasn't too hard to handle at all.  It actually made a nice silky smooth dough.

I had a nice meatloaf sandwich for lunch on this bread today and it was wonderful.

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Formula

SourCream100%WholeGrain

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, sour cream and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and balsamic vinegar and mix on low for 5 minutes.  Add the cheese and mix for another 1 minute and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

ScoredCloseup

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Cleo
A bread fit for a Queen...Cleopatra approves....

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isand66's picture
isand66

One of my favorite ryes is the one from Inside the Jewish Bakery by Norm and Stan.  I have not made it for a while but I figured it was time to try it again since I've been getting a lot of questions about it on my other blog site.

I used freshly milled rye flour in place of the white rye flour in the original recipe and I also added 25 grams of dehydrated onions which were re-hydrated by mixing with the water for the dough.  I used some of my recently made rye starter at 100% hydration and compensated for the lower 80% hydration called for by adjusting the flour and water slightly.

I found the starter and the dough to be very easy to handle and the end result of the bake was probably one of the best ryes I have made to date.  The crumb was nice and moist and the onion flavor was just enough to make this the perfect bread for a hot pastrami sandwich with melted Munster Cheese.

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If you have not tried this one, you don't know what you are missing!  There is no comparison between this rye bread and the sorry excuse they sell in the supermarket.

Crumb

isand66's picture
isand66

 Last weekend I converted part of my AP starter to a Rye starter building it up over 3 builds and ending up with a 100% Rye starter.  Since I also refreshed my AP starter I decided to make a new bread utilizing the rye starter which was built using freshly milled rye flour as well as my AP starter.  I used a much higher percentage of rye starter for this bread and also included some freshly milled spelt, Hard Red Winter Wheat and Hard White Wheat along with some additional rye.

I thought using some molasses to cut some of the whole grain bitterness would be a nice addition along with some chocolate balsamic vinegar and some caramel flavored coffee for the liquid.

The final bread came out great with a nice moist open crumb for such a high percentage of whole grains and you can really taste the combination of molasses and coffee.

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Formula

300 grams Rye Starter @ 100% Hydration

125 grams AP Starter @ 66% Hydration

150 grams Rye Flour

125 grams Spelt Flour

145 grams Hard Red Whole Wheat

150 grams Hard White Whole Wheat

400 grams Coffee (I used a caramel flavored version)

30 grams Molasses

21 grams Chocolate Balsamic Vinegar

17 grams Sea Salt

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 Main Dough Procedure

Mix the flours, and coffee together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes or longer.  Next add the salt, starters, molasses, and balsamic vinegar and mix on low for 3 minutes.  Mix on medium for another 3 minutes and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Risen-in-baskets

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

isand66's picture
isand66

My wife requested some of these tasty rolls  at the last-minute for our belated holiday family dinner this past weekend.  She wanted something to go along with her eggplant parmesan and lasagna and these really went well.

Since I didn't have a lot of time to make these with yeast water or sourdough starter I used some instant yeast but to try to build some extra flavor I retarded the dough overnight in the refrigerator.

The garlic flavor is subtle in these so since my wife wanted some extra garlic punch, she made a compound garlic butter and brushed the knots before putting them in the oven to warm up before serving dinner.  It really brought out the garlic flavor and made these more decadent and tasty in the process.

I used some fresh milled Kamut flour for a little extra nutty flavor along with AP flour for the majority of the flour.

All-in-all these are a simple recipe to make and quite good for dipping in some homemade tomato sauce.

Formula

Ricotta-Garlic-Knots

Main

Directions

Melt the butter in a small heavy-duty pot and then add the ricotta cheese, minced garlic and milk until combined.  Let it cool to around 90 degrees before adding to the flour.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 5 minutes at speed number 2.  The dough should form a ball and clean the side of the mixing bowl.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 hour.

Next gently deflate the dough and form into knots or rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

FormedandRisen

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash and paint your rolls.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  You can brush them with some garlic butter when you take them out or if and when you warm them up later for serving.  My wife also sprinkled on some grated parmesan cheese for good measure.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

 Crumb

isand66's picture
isand66

My wife requested an Italian style bread to go with her lasagna for this weekends belated holiday dinner with my family.  I couldn't just make a simple Italian bread of course, so I made a new version of an older formula I posted about early last year.  This is loosely based on Peter Reinhart's Italian bread from BBA where he uses a biga which I replaced with a durum based starter.  I also used some freshly milled white hard wheat, freshly milled spelt and rye flours along with KAF French style and Durum.

I used part buttermilk and water similar to my original formula and some olive oil and honey to round it out.

The end result was a nice tasty loaf with a fairly open crumb and nice crisp crust, perfect for mopping up some home made tomato sauce.

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Formula

Italian-Multigrain-SD

ScoredCloseup

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, buttermilk and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, and honey and mix on low for 6 minutes.  Next remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Risen

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

CrumbCloseup

isand66's picture
isand66

 I've been wanting to try the Ken Forkish style pizza dough ever since David Snyder on TFL posted about his great love for this formula and procedure here.  David changed some of the timing in the recipe to achieve the ultimate results.  I followed his directions pretty closely with the only thing I changed being I used my mixer on low speed for the initial mix and used some fresh milled white hard wheat flour in place of the WW he used.

I must say this was a very easy dough to shape and was fun to use and tasted great.  I will definitely use this one in the future.

BalsamicPizza

I usually use my Pizza Kettle set-up on my Weber grill but since it's been way too cold and snowy outside to grill anything I baked them in my oven using this method http://www.breadcetera.com where he suggested to put your pizza stone on the highest shelf of your oven and set your oven to broil.  The purpose of this is to get as much heat as possible to be retained by the stone.  I have to say it worked perfectly so give it a try!

I made 2 pizzas the first day with one being a fresh tomato and mozzarella marinated in balsamic vinegar with caramelized onions.  The second pizza was fresh mozzarella, tomato sauce and home made turkey meatballs.

Balsamic-PizzaBaked

TurkeyMeatballPizza

PIzzaCloseup1

The second day I made some calzones using ricotta cheese, fresh mozzarella, caramelized onions, baked cheesy chicken and parmesan cheese.  I must say the calzones dough ended up very sour compared to the pizza the nigh before, but tasted great.

CalzoneMain

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