With a Pizza Stone and a few basic tools and techniques, you can take control over your bread destiny. It is easy to lean how to make bread that is better than supermarket "French" bread, and with a little time and practice, your bread will be nearly as good as any micro bakery -- without it taking over your life or your kitchen. Without taking up huge amounts of time, or requiring lots of expensive equipment. If you have a Forno Bravo pizza oven, you can use some of these techniques to bake some of the best bread in the world that you can share with your friends. For more on Wood-Fired Bread, read our Wood-Fired Bread e-Book.
If you have three minutes to start your bread in the evening (I do it when I am washing the dishes after dinner), and five minutes to shape it when you get home from work, you can have a great baguette ready for dinner every night. Even if you don't think you have a "feel" for flour, or bread, or yeast, or dough, the processes are so clear, and so forgiving, that you can make very good bread just by following some simple directions. Over time, you might get a feel for bread, and start making some wonder new inventions for yourself. But even if you don't, the routine and ritual of fermenting dough, proofing, shaping, scoring and baking is fun and fulfilling, and yields a wonderful return.
You will need:
Most of the tools are small, and will fit in ordinary drawers and shelves. I store our bread machine permanently on a counter in the cornet of our kitchen, and the Pizza Stone in the oven. Check the Forno Bravo Store -- we carry a number of these items. For a little background information, read our Pizza Stone Bread Backgrounder.
You are now ready to make your Bread Dough.
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