To prepare a delicious bread, start by gathering the necessary ingredients. In a large bowl, add flour, salt, and dry yeast. It is important not to mix the salt with the yeast, as salt can inhibit the yeast's activity. Add the cubed butter, which will provide a soft texture and rich flavor to your bread. Begin to add water gradually, mixing with a spoon or your hands until you achieve a soft and sticky dough. It is essential not to add too much water at once to control the consistency of the dough.
Once the dough is formed, transfer it to a lightly floured work surface and start kneading it with your hands for about 5 minutes. If you notice that the dough is too sticky, you can add a little flour, but be careful not to overdo it, as excessive flouring can lead to dense bread. When the dough becomes elastic and smooth, cover it with a bowl or a clean towel and let it rise for an hour in a warm place. As time passes, the dough will rise and fill with air, preparing for baking.
In the meantime, prepare your necessary tools: a dough scraper, a baker's blade, and a wooden spoon, which you can lightly flour to prevent sticking. Preheat the oven to 230 degrees Celsius so that it is ready to bake the bread.
After the dough has risen, place it on a clean work surface. Carefully cut off 1/3 of the dough, so you have two pieces: one larger and one smaller. Shape each piece of dough into a ball, making sure to cover the remaining dough so it doesn't dry out.
Line a large baking tray with parchment paper and place the larger dough ball in the center, gently flattening it with your fingers. On top, place the smaller ball, centering it perfectly and flattening it as well. Use a lightly floured finger to make an indentation in the center of the two pieces of dough to join them.
Sprinkle flour on the surface of the dough to prevent sticking and use the baker's blade to make vertical cuts in the dough from top to bottom. Make sure to make enough cuts to allow the dough to rise evenly during baking. Bake the dough in the preheated oven for 30 minutes until it becomes golden and crispy. When it's ready, take it out of the oven and let it cool on a rack. Enjoy it warm, with butter or alongside your favorite dishes!
Once the dough is formed, transfer it to a lightly floured work surface and start kneading it with your hands for about 5 minutes. If you notice that the dough is too sticky, you can add a little flour, but be careful not to overdo it, as excessive flouring can lead to dense bread. When the dough becomes elastic and smooth, cover it with a bowl or a clean towel and let it rise for an hour in a warm place. As time passes, the dough will rise and fill with air, preparing for baking.
In the meantime, prepare your necessary tools: a dough scraper, a baker's blade, and a wooden spoon, which you can lightly flour to prevent sticking. Preheat the oven to 230 degrees Celsius so that it is ready to bake the bread.
After the dough has risen, place it on a clean work surface. Carefully cut off 1/3 of the dough, so you have two pieces: one larger and one smaller. Shape each piece of dough into a ball, making sure to cover the remaining dough so it doesn't dry out.
Line a large baking tray with parchment paper and place the larger dough ball in the center, gently flattening it with your fingers. On top, place the smaller ball, centering it perfectly and flattening it as well. Use a lightly floured finger to make an indentation in the center of the two pieces of dough to join them.
Sprinkle flour on the surface of the dough to prevent sticking and use the baker's blade to make vertical cuts in the dough from top to bottom. Make sure to make enough cuts to allow the dough to rise evenly during baking. Bake the dough in the preheated oven for 30 minutes until it becomes golden and crispy. When it's ready, take it out of the oven and let it cool on a rack. Enjoy it warm, with butter or alongside your favorite dishes!
Ingredients
- 333 g all-purpose flour, freshly sifted, plus extra flour for dusting the work surface - 7 g fine sea salt - 30 g fresh yeast or 8.4 g dry yeast (equivalent) - 75 g butter at room temperature (soft but not melted), cut into pieces - 230 ml water It is possible that you may need additional water and/or flour during kneading.