ITALIAN BREAD BAKED ON A CLAY BAKING STONE


Italian Bread Baked on a Clay Baking Stone

*Tip: Vital wheat gluten flour helps retain the gas and steam from baking and gives more volume to the baked bread. Especially helpful for baking breads made with coarse, whole grain flours and cereals. Reynolds Parchment Paper makes transferring your loaf for baking easy.

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