My sister posted this today on her FB page, and I was wondering if anyone here has tried this recipe. I have several concerns - such as the technique, as well as placing a cold stone in a 450* oven, and especially adding pepper to a bread dough.
Of course I realize the pepper is an optional ingredient, but it is the first time I ever came across it in a bread formulation. Ever. (and I've read MANY recipes in the past three years.)
Has anyone used this technique and/or recipe?