Classic Bread
How do you make classic homemade bread with a crispy crust?
Mix the flours, yeast, and water; add salt and knead until combined. Let ferment for 3 hours. Divide the dough, shape loaves by tightening the surface, and place them in floured proofing baskets; let rise for another 3 hours until doubled. Turn out onto a tray, make shallow cuts, and bake at 240°C for 20 minutes.
I adore the aroma of fresh bread when it fills my home, that irresistible urge to open the oven door and cut a little piece. A simple, quick recipe. We can make it in the afternoon to enjoy it for breakfast the next morning, or early in the morning for afternoon coffee.
The screen will not turn off while you cook.
Servings: Makes two loaves of approximately 800 g each
Ingredients
- 700 g type 0 flour
- 300 g semolina flour
- 650 ml room-temperature water
- 7 g fresh brewer's yeast
- 22 g salt
Instructions
Sift both flours into a large bowl.
Add the fresh yeast and most of the water.
Mix with a spoon until the flour has absorbed all the water.
Add the salt and the remaining water.
Knead thoroughly until all the ingredients are well combined. Cover and let rest for 3 hours inside the turned-off oven.
After resting, the dough will have doubled in volume.
Place the dough on a well-floured surface and divide it in two.
Using a spatula, knead and turn it to the right and left, even folding it over itself. This is because the dough is very hydrated, so it is sticky.
Shape it into a ball, pinching the seam together in the center.
With this amount of ingredients, I make two loaves. Dust two proofing baskets generously with flour and place both doughs in them, one in each. If you do not have them, you can use two well-floured bowls.
Cover the baskets or bowls with a clean cloth and place them inside the turned-off oven for another 3 hours.
Until they double in volume.
Preheat the oven to 240°C (465°F). Carefully turn the basket over onto a baking tray lined with parchment paper.
Make cuts on the top of the dough with a very sharp knife or dough cutter.
Bake at 240°C (465°F) for 20 minutes. When it looks golden, remove from the oven and let cool completely before enjoying.
Enjoy your meal!
Reviews
There are no reviews yet.
- 700 g type 0 flour
- 300 g semolina flour
- 650 ml room-temperature water
- 7 g fresh brewer's yeast
- 22 g salt