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Wood Fired Cinnamon and Raisin Rolls

edited-cinnamon No one likes throwing away food so, save any leftover pizza dough to make these simple and delicious rolls. You can pop these in the oven ‘post pizza feast’ and they’ll be ready to eat by the time you’re craving something sweet! Don’t feel limited by fillings- Nutella and banana, blackberries and maple syrup- anything really. After all, you were going to throw that dough away anyway.

You’ll Need

  • Left over pizza dough
  • 100g ground cinnamon
  • 100g caster sugar
  • 50g raisins
  • 4 tbsp melted butter

Method
If you’re not creating these rolls after a wood fired pizza party, you’ll need to get your oven up to optimum temperature and allow to cool to around 180-200°C.

Next, scatter your kitchen surface with flour and icing sugar and roll out your left over dough into a 30cm x 15cm rectangle. Then, brush with your melted butter.

Sprinkle over your sugar, cinnamon and raisins (or whatever fillings you’ve gone with) and carefully roll up your dough like a swiss roll.

Once rolled up, cut into 3-4cm slices and stand them up on a greaseproof lined, high heat tray.

Then, put in your wood fired oven and cook for around 12 minutes. Your cinnamon rolls should have a golden brown colour to them.

Serve warm with some ice cream for the perfect dessert.

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Wood Fired Bread Bones

These spooky breadstick bones are perfect for your wood fired Halloween party! You can use the residual heat in your wood fired oven after a pizza party to cook these fun breadsticks.

You’ll Need

  • 600g strong white bread flour
  • 1tbsp soft butter
  • 15g salt
  • 25g yeast
  • 150ml hot water
  • 150ml milk

Method
If you’re using the residual heat in your wood fired oven, you’ll need to wait until the temperature is around 220°C.

Next, place your flour, salt and butter into a large bowl and combine. In a separate bowl, add your hot water with your yeast.

Stir the liquid into your flour mix and knead for 8 minutes, then leave to prove for around half an hour.

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Knock the dough back, and separate into 8 even sized bits. Roll into sausage shapes- trying to keep the two ends a bit bigger to shape the bones!

Once rolled out, lightly snip either end with scissors-this will make the knuckle shape on the bones- and allow to prove for a further 10 minutes.

Place in your wood fired oven and bake for around 10 minutes, turning halfway through.

Your breadstick bones should be golden and have a crispy crust when you take them out of the oven. Serve with a tomato chutney for a ‘blood’ effect.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook and Pinterest.img_3296

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Wood Fired Three Cheese Focaccia

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This focaccia is truly indulgent and is a big hit at Stone Bake HQ! All of the melting cheese gives a rich flavour but if you aren’t a fan of strong blue cheese, you can switch it up with cheddar.

You’ll Need

  • 550g sifted bread flour
  • 2tsp salt
  • 325ml warm water
  • 20g yeast
  • 45ml olive oil
  • 90g shredded mozzarella
  • 90g strong blue cheese
  • 90g brie, or similar soft cheese

Method
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool until around 220°C.

Meanwhile, put your salt and flour into a mixing bowl and start mixing

Next, dissolve the yeast in the water, mix well, and add the olive oil. Pour your liquid and yeast mix to the flour, and knead for 8-10minutes. Allow time to prove for 1 hour.

Then, knock the dough back, and divide in half. Roll half out into a parchment lined baking tray of around 20cmx10cm, and gently prick with a fork.

Sprinkle the cheese over the dough in the tray, leaving around a 1cm gap all the way around. Drizzle the area that doesn’t have cheese with a little olive oil.

Then, roll out the second half of the dough so it’s the same size as the dough in the tray and carefully place on top. Use your fingers to seal all the way round ensuring no cheese can leak out! Leave to prove for a further 20minutes.

Poke in the classic focaccia holes using your fingers, and prove for a final 15 minutes.

Finally, sprinkle with good quality rock salt, and a drizzle of extra virgin olive oil.

Pop in your wood fired oven, with your oven door in place but slight ajar and cook for 18 minutes.

Serve warm so that the cheese is still oozing. Yum!

Are you interested in our wood fired ovens? Head over to our product pagesfor more information.

To keep in the loop with all the latest news make sure you follow us on Instagram, Twitter, Facebook andPinterest.

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Wood Fired Naan Breads

These wood fired naan breads are simple and truly scrumptious alongside a curry.  Remember to wrap them in foil as soon as they come out the oven- the steam inside the packet will soften them up so they’re just like the naan breads from the curry house.

You’ll Needimg_8564

  • 100ml milk
  • 50ml boiling water
  • 1 tsp caster sugar
  • 1 tsp honey
  • 10g fresh yeast
  • 1 tsp malden sea salt
  • 450g plain flour
  • 1 tsp baking powder
  • 2 tbsp melted butter
  • 150ml yoghurt
  • 1 egg

Method
Fire up your wood fired oven to its optimum temperature and maintain at around 450°C.

Next, mix your milk, water, sugar and yeast in a bowl and set aside for 20 minutes.

Then, put your flour, salt, baking powder and honey into a mixing bowl and add your yeast mixture and melted butter.

Whisk together your egg and yoghurt and add that to your dough mix.

Place into a mixer and knead using the dough hook for approximately 10 minutes. Alternatively, you can knead by hand for around 15 minutes.img_8578

Then, put your dough into a lightly oiled bowl, cover and leave to prove for 1 hour.

The dough should now have doubled in size- if it hasn’t leave it a little longer!

Separate your dough into 6 balls and shape into naan bread.

To cook them, throw them straight onto the oven floor and cook for around 3 minutes or until starting to brown.

Remove from the oven and immediately wrap tightly in tin foil.

To serve, you can either unwrap your naans or if they’ve cooled, pop the foil packs in the mouth of the oven for a few minutes to warm through. Yum!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

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Wood Fired Flat Breads

Our resident chef Joe has put together this recipe for wood firedcurry-5 flat breads that we know you’ll love! They’re super easy to make and the perfect accompaniment for any curry.

You’ll Need

  • 125ml water
  • 200g plain flour, plus extra for rolling and cooking
  • 1tbsp toasted cumin seeds
  • 20g butter

Method
Firstly, fire up your wood fired oven to it’s optimum temperature and maintain the temperature with a rolling flame at around 400°C.

Next, heat a high heat pan in your oven until very hot. Carefully, add your butter to the pan to create a ‘Beurre Noisette.’ You need to allow the butter to almost burn- it should go brown, bitty and smell slightly nutty. Set the pan aside.

Then, put your flour, water and cumin seeds in a bowl and mix together until a dough begins to form. Add your Beurre Noisette to the mix and work until you have a fairly dry dough. img_8536You can always add more flour to your mix if necessary.

Ball your dough and wrap tightly in cling film. Place your dough in your fridge to rest for at least an hour.

When you’re ready to cook, section your dough into golf sized balls and then roll out as thinly as possible- you can do this in a pasta machine if you have one!

Once rolled out, pat some flour onto both sides of your flat bread and cook in your wood fired oven for around 30-40 seconds. They should puff up like pillows and begin to colour when they’re ready.

Serve warm with a curry or simply with some spiced chutneys or a yoghurt dip.

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on FacebookTwitterInstagram and Pinterest!

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All you knead to know about wood fired bread

There really is nothing better than fresh wood fired bread baked in one of our ovens. However, nowadays with bread so readily available from the supermarket, lots of us have slowly slipped away from the simple art of baking our own bread. You don’t need fancy ingredients or special equipment to create a beautiful loaf, all you need is a bit of patience and time. We’ve put together all the basic rules that you’ll need to follow to bake your own bread in your wood fired oven successfully.

Ingredients
The main ingredients for most standard bread recipes are flour, yeast, salt and warm water. That’s it! You can always add dried fruit, nuts or cheese to name just a few. Quite a lot of the big brands of pre-packaged bread are full of additives and preservatives which help it look and taste as fresh for as long as possible. Other ingredients are also added to speed up the baking process to make sure supermarket shelves are always fully stocked. These harmful ingredients can sometimes affect people so badly that they feel they need to give up bread completely, when actually they just need to eat fresh, handmade bread that uses simple and fresh ingredients!

Making bread is simple really, you just need to ensure that your measurements are accurate and your water is warm enough to activate your yeast. Activating the yeast enables it to start eating the sugar particles within the flour. From there, it will produce gasses that will create bubbles in your bread, allowing it to rise.

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Time & Kneading
Bread also needs time so that it can rise properly. Once your dough has risen, it’s time to knead it so that the yeast can be evenly distributed. Some recipes say you can use a freestanding mixer with the dough hook attached, but we much prefer to do it by hand. It lets you really get to know your bread and its elasticity. Pete, the head baker from BakeHouse 24, doesn’t think that it’s essential to spend lots of time kneading the bread and instead, he uses folding techniques. He says that by pulling and folding, the gluten is still stretched and you can knock out enough of the bubbles. When you have kneaded your dough enough, it should be smooth and springy. You can test this by gently poking the dough with a finger and if it bounces back, you know that you’re onto a winner.

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After kneading your bread, you will then need to shape it. By doing this, it tells your bread what shape you want it to be when cooked. It’s good practice to allow time for the dough to rise once shaped, so more bubbles are created to give you a light and fluffy loaf.

Baking
When it comes to baking your bread, there is a small step you need to do to ensure a soft middle and a crispy outer crust. Most commercial bakeries will have a specialised oven that will pump steam into the oven chamber at the beginning of baking. Steam delays the crust from forming straight away, which gives the centre of your bread the chance to gently cook through. Once the steam has evaporated, your crust will start to form. To replicate this in one of our wood fired ovens, we would suggest adding a small tray with a couple of ice cubes to create a small amount of steam. Alternatively, you could use a water sprayer to spritz a small amount of water toward the centre of your oven.

We’re absolutely positive you won’t be disappointed once you’ve tasted a delicious wood fired loaf that you’ve made from scratch. We really hope this has inspired you to start making your own bread in your wood fired oven. There are already a few bread recipes on our website so take a look and keep an eye out for any new ones too!

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on FacebookTwitterInstagram and Pinterest!

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Wood Fired Olive Bread

This olive bread recipe is surerustic-olive-bread-recipe-2 to compliment any salad you’ll be enjoying in your garden this summer. The saltiness of the olives not only adds great texture but also makes the loaves extremely moreish- we guarantee they’ll be gone before you know it!

You’ll Need (Makes 8 rolls)

  • 250g strong white bread flour
  • 1tsp salt
  • ½tsp sugar
  • 1tsp fast action dried yeast
  • 150ml warm water
  • 1tbsp olive oil, plus extra for greasing
  • Handful of black olives, roughly chopped
  • Couple of sprigs of rosemary

Method
Firstly, fire up your wood fired oven to its optimum temperature and allow time to cool to 160-180°C. In a large bowl, mix together the flour, salt, sugar and yeast. Once combined, add your olives.

Next, make a well in your dry mixture and pour in your water and oil. Use a fork to mix together until sticky. Tip your dough onto a lightly floured surface, and knead.  Place your dough back in the bowl, cover with a tea towel, leaving for 45-60 minutes in a warm place to rise.

Finally, line a high heat baking tray and tear your dough into eight small balls. Lightly grease each dough ball with the extra oil, place on your baking dish and cook in your wood fired oven for 7-10 minutes until golden brown.

Serve warm with lashings of butter! Delicious!

If you want to find out more information about our residential oven range and other products please click here!

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Wood Fired Pão De Queijo

Known over here as Brazilian cheese bread, these light and fluffy cheese puffs are great as a snack whilst you’re watching The Olympics. We’re sure they will go down a treat with all of your guests so, make sure you make plenty!brazilian-cheese-roll-6-683x1024

You’ll Need

  • 2 eggs
  • 100g parmesan, grated
  • 125g unsalted butter
  • 1tsp salt
  • 300g tapioca flour
  • 250ml whole milk
  • Oil for greasing

Method
To start you need to fire up your wood fired oven to its optimum temperature and allow to cool until around 200-220°C.

Next, bring your milk, butter and salt to a boil. Remove from the heat and add in your tapioca flour, stirring vigorously. Allow to cool slightly.

Then, use an electric hand whisk to beat the dough until it is cool. Beat your eggs in, one at a time until your dough is glossy. Add your cheese and beat again until fully combined.

Finally, use a tablespoon to spoon your dough onto a greased, high-heat baking tray, approximately 5cm apart. Place your tray into your wood fired oven and bake for around 25-30 minutes until golden. Take out of your oven and eat while still warm. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Sourdough Bread

5070433706_1cba47d6f9There is nothing more satisfying than creating something from scratch, especially a delicious batch of wood fired sourdough bread!

You’ll Need

  • 1200g strong white flour, plus extra for dusting
  • 1tsp fine salt
  • 1tbsp honey
  • 300g sourdough starter
  • Oil, for greasing

Method
The first thing you need to do is to make the sourdough starter. In a large jar (a 1L Kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water using a whisk until the batter is lump free and smooth. By using a whisk you will help incorporate some airborneyeast particles to get your starter going. Leave the lid of your jar or container slightly ajar for about an hour in a warm place, ideally around 25°C. Then seal the lid and set aside for 24 hours.

Your starter will need ‘feeding’ for the next six days. You will need to tip half of the original starter away, add an extra 100g flour and 125ml warm water and whisk well each time. Note, it is best to try and do this at the same time each day. After 3-4 days, bubbles should start appearing on the surface and it should smell yeasty and a little acidic. The time for fermentation to begin can vary between 1-5 days depending on the environment and temperature. Try to persevere for up to 6 days but if you don’t see any signs of life, or if it starts to smell unpleasant, you will need to throw it away and start again. On the 8th day your starter should be quite bubbly and ready to bake with.

Now it is time to make your loaf. Tip 500g of the strong white flour, 225ml of warm water, salt, honey and 300g of your sourdough starter into a large bowl. Stir with a wooden spoon until combined. If the mixture is too sticky, add a little extra flour and if the mixture is too dry, add a little extra warm water.

Once the ingredients are combined, tip onto a work surface and knead for approximately 10 minutes until soft and elastic. The dough is ready when it bounces back when gently pressed with a finger.

Next, place the dough in a well oiled, large bowl and cover with oiled cling film. Find a warm place and allow the dough to rise for about 3 hours. Note, sourdough takes much longer to rise than conventional yeasted bread.

After three hours, line a medium-sized bowl with a clean tea towel and flour it well. Tip your dough back on to a floured work surface and knead briefly to knock out any air bubbles. Roll the dough into a ball and place the dough into the medium-sized bowl with the seam facing up. Cover with some oiled cling film and leave in a warm place for 6-8 hours, until doubled in size.

Now you can fire up your wood fired oven to it’s optimum temperature, allowing time for your oven to cool to 160-180°C. Next, fill a small roasting tin with a little water and place in your oven to create a small amount of steam.

Once you can see the steam building, you can place your loaf directly onto the cooking floor. Bake for around 35-45 minutes or until your sourdough is golden brown and hollow sounding when tapped. Leave to cool for twenty minutes.

Once cool, slice or tear your sourdough and serve with lashings of butter. Tasty!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Stone Bake Shortcrust Pastry

IMG_4429This is our shortcrust pastry recipe and can be used for either sweet or savoury bakes so, you have the option to be really creative! This recipe makes roughly 300g of shortcrust pastry.

You’ll Need

  • 100g unsalted butter
  • 225g plain flour, plus extra for kneading
  • Pinch of salt
  • 2-3tbsp cold water

Method
To start, sift your flour into a large bowl to remove any lumps. Then, add in your butter and rub the flour and butter together with your fingertips. The mixture should resemble fine breadcrumbs.

Next, you need to stir in the salt and add 2-3tbsp of cold water and mix until you have a firm dough.

Stone Bake Tip: If your mixture is not holding together and is quite dry, add small amounts of water at a time until it comes together.

Once your dough is firm, knead the dough for around 5 minutes on a lightly floured surface. Wrap in clingfilm and chill in your fridge for at least 30 minutes.

Finally, roll out your dough as required.

Stone Bake Tip: For most shortcrust pastry recipes, you will need a baking environment in your wood fired oven which is around 160-180°C.

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.