- Cups of Molino Vigevano's Bread Flour 4
- Cup of room-temperature water 1
- Tablespoons of extra-virgin olive oil 2
- Tablespoons of fresh brewer's yeast 2
- Tablespoon of salt 1
The authentic Italian Bread made with Bread Flour by Molino Vigevano.
- Preparation time: 30 minutes
- Ideal for 2-3 people
Step 1: The dough
Put the flour in a bowl with the salt, dissolve the yeast in the water and add water little by little and knead for 10 minutes until the dough is smooth and silky.
Add the oil then and continue to knead for 10 minutes. Put the dough in a bowl, cover it with a damp cloth and let it rest for 30 minutes.
Step 2: Leavening
After 30 minutes, create loaves of 250 gr/0.55 lb, cover and leave them to rise on a well-oiled baking paper for about 3 hours or until volume is tripled.
Step 3: Cooking
When volume is tripled, cut the surface with 2 small cuts and bake the bread in a static oven at 220°C / 428°F for 20 minutes, taking care to insert a pot of hot water into the oven.
After the first 20 minutes, remove the pot and continue cooking for another 20 minutes.
At the end of cooking let the bread cool before cutting it.