Print Recipe
 Bread
Prep Time 6-8 hours
Servings
Ingredients
Prep Time 6-8 hours
Servings
Ingredients
Instructions
  1. Dissolve the brewer's yeast in half a glass of warm water and add the sugar as well; sift the flour on a strong pastry board mixing it with the salt and, when the yeast is completely dissolved, use it to dilute the flour while working the first dough with a fork.
  2. Gradually, add the water and start working the dough with your hands for at least 15 minutes, so that the mixture is firm, elastic and homogeneous.
  3. Once the dough is smooth and firm, form a ball and place it in a floured bowl that is covered with a damp cloth.
  4. Let rise for at least 2 hours or until the dough has doubled in volume (it can take up to 4 hours, depending on the working environment).
  5. After the rising time has elapsed, take the dough and work it lightly on a strong and floured surface to form the loaf (rounded shape) or the filone (elongated shape).
  6. Make some incisions on the surface of the piece of bread using a fine-pointed knife; then, let rise for another 2 hours.
  7. After the second rising time, bake at 200°C for about 50 minutes, remembering to place on the bottom of the oven a bowl of aluminum with a little bit of water.
  8. (N.B.: cooking times depend on the oven, as does the temperature. Here we talk about a ventilated oven)
  9. Remove from oven and place your piece of bread on an open-air and raised grill. Finally, let it cool down without covering it. In this way, it remains crisp.