Homemade rustic bread: how to have it crusty and soft
published on 29 May, 2019 at 11:40
Ingredients:
400g all-purpose flour
200g remilled semolina
400g lukewarm water
20g extra virgin olive oil
10g salt
12g sugar
10g fresh yeast
Directions:
Melt sugar and yeast in warm water, mix well.
In the bowl, sift the flour and add the semolina, stir and add the water with the yeast, oil and salt. Form a smooth and compact dough, let it rise for a couple of hours in a warm place.
Bring the dough on the table, knead it and make some folds (at least 3). Give it the shape of a loaf and divide it according to the amount of bread you want. Then let it rest for another 40 minutes. Make cuts and brush water and sprinkle with flour. Bake at 250°C (500°F) (preheated) for 15 minutes with a saucepan filled with hot water. Then remove it and bake for another 15 minutes.
Video: https://www.youtube.com/watch?v=kIVoDtKFSY4
400g all-purpose flour
200g remilled semolina
400g lukewarm water
20g extra virgin olive oil
10g salt
12g sugar
10g fresh yeast
Directions:
Melt sugar and yeast in warm water, mix well.
In the bowl, sift the flour and add the semolina, stir and add the water with the yeast, oil and salt. Form a smooth and compact dough, let it rise for a couple of hours in a warm place.
Bring the dough on the table, knead it and make some folds (at least 3). Give it the shape of a loaf and divide it according to the amount of bread you want. Then let it rest for another 40 minutes. Make cuts and brush water and sprinkle with flour. Bake at 250°C (500°F) (preheated) for 15 minutes with a saucepan filled with hot water. Then remove it and bake for another 15 minutes.
Video: https://www.youtube.com/watch?v=kIVoDtKFSY4
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