Homemade Bread

 

Total Time1 hr 10 minsPrep Time20 minsCook Time50 minsDifficultyIntermediateYields1 Serving

 
Ingredients

 400 g strong flour (bread flour)
 300 ml water at room temperature
 2 g dry active yeast
 ½ tsp sugar
 1 tsp salt

 

Instructions

1

In a large bowl mix together the flour, yeast, and sugar. Add the salt and mix again.

2

Slowly pour the water into the bowl mixing with your hands or a spatula.

3

Once all the ingredients are combined leave it to rest for 10 minutes covering the bowl with cling-film. After 10 minutes, remove the cling-film and softly mix the dough by running the spatula from underneath the dough, around the side and to the top, turning the bowl slightly as you go. Repeat this process 3 times in order to obtain a more homogeneous dough.

4

Re-cover the bowl with cling-film and leave it to rest (rise) in the fridge for between 6 to 24hs (I let it rest for almost 20hs).

5

Remove the bowl from the fridge. Pour some flour on your working surface and remove the dough from the bowl (it will be sticky and hopefully well risen). With floured hands, stretch the dough into a rectangular shape. To give the dough some strength we now need to fold it 4 times:
i) Starting from the right edge, fold the dough 1/3rd of the way over the rest of the dough.
ii) Pick up the opposite side and stretch it over the first fold, laying it on the top.
iii) To make the third fold, grab the top edge of the rectangle and pull in toward you, folding it ​one-third of the way.
iv) Now it is time for the final fold. Fold the bottom edge over the other folds which will now create a square.

Repeat this process twice.

6

Once we complete the folding, set a cloth inside the bowl, pour some flour, form a ball with the dough and set the dough into the bowl to rise for further 3 hours.

7

Preheat the oven to 220 degrees Celsius. Place a Dutch oven (or heavy oven-safe cooking pot with a lid) inside the oven for 5-10 minutes. After that, carefully remove the pot from the oven and place it on a heat-safe surface. Sprinkle some flour on the dough and turn it over inside the pot.

8

Cover with the lid and return the pot to the oven. Cook for 30 minutes

9

Remove the lid and cook for further 20 minutes.

10

Remove the bread from the pot and let it cool down before slicing.

** This recipe has been inspired by "Fatto In casa da Benedetta" - "Pane Comodo" **

 

Ingredients

 400 g strong flour (bread flour)
 300 ml water at room temperature
 2 g dry active yeast
 ½ tsp sugar
 1 tsp salt

Directions

1

In a large bowl mix together the flour, yeast, and sugar. Add the salt and mix again.

2

Slowly pour the water into the bowl mixing with your hands or a spatula.

3

Once all the ingredients are combined leave it to rest for 10 minutes covering the bowl with cling-film. After 10 minutes, remove the cling-film and softly mix the dough by running the spatula from underneath the dough, around the side and to the top, turning the bowl slightly as you go. Repeat this process 3 times in order to obtain a more homogeneous dough.

4

Re-cover the bowl with cling-film and leave it to rest (rise) in the fridge for between 6 to 24hs (I let it rest for almost 20hs).

5

Remove the bowl from the fridge. Pour some flour on your working surface and remove the dough from the bowl (it will be sticky and hopefully well risen). With floured hands, stretch the dough into a rectangular shape. To give the dough some strength we now need to fold it 4 times:
i) Starting from the right edge, fold the dough 1/3rd of the way over the rest of the dough.
ii) Pick up the opposite side and stretch it over the first fold, laying it on the top.
iii) To make the third fold, grab the top edge of the rectangle and pull in toward you, folding it ​one-third of the way.
iv) Now it is time for the final fold. Fold the bottom edge over the other folds which will now create a square.

Repeat this process twice.

6

Once we complete the folding, set a cloth inside the bowl, pour some flour, form a ball with the dough and set the dough into the bowl to rise for further 3 hours.

7

Preheat the oven to 220 degrees Celsius. Place a Dutch oven (or heavy oven-safe cooking pot with a lid) inside the oven for 5-10 minutes. After that, carefully remove the pot from the oven and place it on a heat-safe surface. Sprinkle some flour on the dough and turn it over inside the pot.

8

Cover with the lid and return the pot to the oven. Cook for 30 minutes

9

Remove the lid and cook for further 20 minutes.

10

Remove the bread from the pot and let it cool down before slicing.

Homemade Bread

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