In a larger bowl, we start by mixing the flour with the yeast and salt. It is essential that the ingredients are well combined, so we pay special attention to this step. If we opt for fresh yeast, it is important to dissolve it in 100 ml of warm water from the initial 600 ml. This step will activate the yeast, facilitating the subsequent fermentation. Once the yeast has completely dissolved, we add it to the flour mixture along with the remaining water. Using a spatula or a wooden spoon, we mix the ingredients vigorously until we obtain a homogeneous dough. It is crucial not to knead the dough at this stage, as we want to maintain the airy structure.
To ensure optimal fermentation, we sprinkle a little flour over the dough and cover the bowl with plastic wrap or a well-fitted lid. The goal is to maintain moisture and warmth inside so that the yeast can do its job. We let the dough rise for about two hours. If the ambient temperature is above 20°C, an hour and a half may be sufficient, while in cooler conditions, we can let the dough rise a little longer. Personally, I prefer to place the bowl in a turned-off oven to provide an ideal environment. At the end of this period, the dough will acquire a soft, sticky texture and will be full of air bubbles, a sign that fermentation has been successful.
After the dough has risen, we prepare the oven, setting it to a temperature of 240-250°C. If we are using a pot, tray, or Dutch oven that tends to stick, it is recommended to place a piece of parchment paper on the bottom of the vessel or to preheat the vessel in the oven while it is warming up. This measure will prevent the dough from sticking after baking. With a spoon or spatula, we carefully detach the dough from the bowl in which it has risen and turn it into the chosen container. We cover the pot with a suitable lid and bake the dough covered for 40-50 minutes, depending on the characteristics of our oven.
After this interval, we remove the lid and let it bake uncovered for another 15-20 minutes, reducing the temperature to 180-200°C. This step is essential to achieve a golden and crispy crust. To check if the bread is well baked, tapping with a finger on its bottom, we should hear a hollow sound. If necessary, we can leave it on the rack in the oven for a few more minutes to ensure it is perfectly baked. In the end, we enjoy the delicious aroma of homemade bread, which will turn any meal into a feast!
To ensure optimal fermentation, we sprinkle a little flour over the dough and cover the bowl with plastic wrap or a well-fitted lid. The goal is to maintain moisture and warmth inside so that the yeast can do its job. We let the dough rise for about two hours. If the ambient temperature is above 20°C, an hour and a half may be sufficient, while in cooler conditions, we can let the dough rise a little longer. Personally, I prefer to place the bowl in a turned-off oven to provide an ideal environment. At the end of this period, the dough will acquire a soft, sticky texture and will be full of air bubbles, a sign that fermentation has been successful.
After the dough has risen, we prepare the oven, setting it to a temperature of 240-250°C. If we are using a pot, tray, or Dutch oven that tends to stick, it is recommended to place a piece of parchment paper on the bottom of the vessel or to preheat the vessel in the oven while it is warming up. This measure will prevent the dough from sticking after baking. With a spoon or spatula, we carefully detach the dough from the bowl in which it has risen and turn it into the chosen container. We cover the pot with a suitable lid and bake the dough covered for 40-50 minutes, depending on the characteristics of our oven.
After this interval, we remove the lid and let it bake uncovered for another 15-20 minutes, reducing the temperature to 180-200°C. This step is essential to achieve a golden and crispy crust. To check if the bread is well baked, tapping with a finger on its bottom, we should hear a hollow sound. If necessary, we can leave it on the rack in the oven for a few more minutes to ensure it is perfectly baked. In the end, we enjoy the delicious aroma of homemade bread, which will turn any meal into a feast!
Ingredients
750 g all-purpose flour (type 55) 2 teaspoons of dry yeast (or the equivalent of 30 g fresh yeast) 2 teaspoons of salt 600 ml lukewarm water, not hot