How to Make Traditional Italian Bread (with short fermentation) [Italian Cooking Classes Series]

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a cost-saving option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine is often cheaper.

Weigh 1000 g of flour and 500 g of water.

Put the water in the fridge.

Make poolish with 50 g of flour, 50 g of water, and yeast, knead by hand, and cover to let it rise for 15 minutes.

Aerate the flour by mixing it in a mixer.

Combine the aerated flour with the poolish and knead.

Add salt, ensuring it does not touch the yeast directly.

Knead until the dough is hard and smooth, adding more water if necessary.

Let the dough rest for 10 minutes, then knead again until smooth.

Divide the dough into portions and shape them into balls.

Let the dough rise for 30 minutes, covered with a cloth and plastic bags.

Roll out the dough portions and braid them.

Let the braids rise for three hours before baking.

Preheat the oven to the highest temperature, then lower it to 180°C after five minutes of baking.

Sprinkle water in the oven during baking to keep the bread hydrated.

Let the bread cool on a grill to maintain its crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens