Bread on a rock

[oldbear]

Hmmm
The baker in me is intrigued by your question
Traditionally breads were baked on rocks Granted the rock in question was on the bottom of a rock bread oven But there are tradition breads that were baked directly on rocks or metal w/ the heat coming from underneath
I would start w/ a lean yeast dough ( flour , water , salt , sugar , yeast ) or a lean chemically leavened dough ( flour , water , salt , baking powder )
Make the dough
Form into small balls
Stretch thin like your hand tossing a pizza
Directly onto the pre -heated rock
Were I doing this I would worry about the rock exploding so I would only use metamorphic or igneous rock w/o any planes of cleavage in it
good luck

[rocketsocks]

Hmmm
The baker in me is intrigued by your question
Traditionally breads were baked on rocks Granted the rock in question was on the bottom of a rock bread oven But there are tradition breads that were baked directly on rocks or metal w/ the heat coming from underneath
I would start w/ a lean yeast dough ( flour , water , salt , sugar , yeast ) or a lean chemically leavened dough ( flour , water , salt , baking powder )
Make the dough
Form into small balls
Stretch thin like your hand tossing a pizza
Directly onto the pre -heated rock
Were I doing this I would worry about the rock exploding so I would only use metamorphic or igneous rock w/o any planes of cleavage in it
good luck

Yeah,I hear ya .Brunswick Sales are greasy,and would cleave,some of the blue stones would spall off,yes a granite or ultramafic would work good,hopefully without any nepheline syenites.I'm no baker,but I dig rocks...well use to anyway.HeHe