•INGREDIENTS:
Water: 200 milliliters (equivalent to 0.85 cups)
Sugar: 25 grams (2 tablespoons)
Yeast: 3 grams (1 teaspoon)
Flour for making bread: 300g (2 cups)
Salt: 3 grams (1/2 teaspoon)
Olive Oil: 20 grams (2 tablespoons)
Size of the mold: For a 450g loaf, use a mold that is 20.8 centimeters long, 11.8 centimeters wide, and 11 centimeters tall.
Baking Temperature and Time:
Cook in the oven at 170°C (340°F) for around 25-30 minutes.
•INSTRUCTIONS:
Make the liquid mixture:
In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to make the sugar and yeast dissolve.
Combine the dry ingredients and mix to form the dough:
Slowly mix in 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Mix until you have a dough.
Mix in the olive oil:
Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until it is well combined.
Beginning Rest:
Place a clean kitchen towel or plastic wrap over the bowl and allow the dough to rest for around 20 minutes.
Knead the dough once more:
After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.
First Proofreading:
Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.
Get the dough ready for shaping:
Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.
Make a crease in the dough:
Fold the dough in half four times and then form it into a round ball.
Separate and Mold:
Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.
Let the dough rest:
Place a towel over the dough balls and allow them to sit for around 15 minutes.
Form each part to fit the mold:
Take each portion of dough, press it down softly, and shape it into a long strip.
Flip the dough, fold the sides in, and use a rolling pin to make it longer:
Flip it, flatten one side, and roll it from the thicker end. Squeeze the end tightly to close it.
Get ready for the second round of checking:
Put each piece of dough into the mold that measures 20.8×11.8×11 cm and can hold 450g. Do the same with the rest of the dough pieces.
Second Proofreading:
Place a cloth over the dough and let it rise in a warm spot for around 50 minutes, or until it fills up 80% to 90% of the mold.
Make the bread:
Heat your oven to 170°C (340°F) before using it. Cook the dough that has expanded for approximately 25-30 minutes or until it turns a golden brown color on the surface.
Chill and Serve:
Take the bread out of the oven and allow it to cool in the pan for a few minutes before moving it to a cooling rack to cool down completely. Cut and savor some freshly baked, tender homemade bread.
