Stone Oven Bread

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

750 g flour, mixed (I use rye flour 997 and whole wheat flour in half)
400 g rye sourdouh
400 ml water, approx.
1 ½ teaspoon salt
1 ½ teaspoon spice mix for bread
1 teaspoon sugar

Instructions

Knead the flour, sourdough, sugar and water with the food processor for a few minutes and cover.
Do not add the amount of water at once!
After a resting time of approx. 30 minutes, knead in the salt and spices.
Bring into shape on a floured tray and place in a well-floured proofing basket. Cover and let rest for approx. 2 hours.
Preheat the oven to 240 ° for 30 minutes. Tip the bread onto the baking sheet lined with baking foil. Spray with water, insert and reduce the temperature to 200 ° after 10 minutes. In the meantime, spray several times with water and bake for another 45-50 minutes.
Spray briefly with water immediately after taking it out.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.