Homemade pointed bread: crunchy and fragrant!

published on 7 June, 2022 at 15:07
INGREDIENTS
500g (4 cups) of all-purpose flour 
410ml (1 ¾ cups) lukewarm water
7g active dry yeast
1 tbsp honey
1 tsp salt 

METHOD
  1. Mix the flour, yeast, honey, salt, and water and knead a dough. 
  2. Let the dough rest for about 60-90 minutes at room temperature. 
  3. Divide the dough into 8 equal parts and form it into small portions so that the edges will be pointed. 
  4. Let them rest on a baking tray, lined with a piece of parchment paper for about 30 minutes. 
  5. Bake in an already heated oven at 450°F or 210°C degrees for about 20 minutes.
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