How Italians Make BREAD

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is usually cheaper.

Place the yeast in ⅓ cup of water (75 milliliters) and stir until mostly dissolved.

In a large mixing bowl, combine the flour with the remaining water (1 ⅓ cup or 300 milliliters). Mix until all flour is wet and cover. Let rest for 45 minutes.

Transfer the dough and yeast mixture into a stand mixer bowl. Stir on low speed with a hook attachment, then increase to medium and add salt. Knead for about 15 minutes total, covering and resting for 30 minutes halfway through.

Fold the dough in on itself 5 to 6 times, cover, and let rest another 15 minutes.

Transfer the dough onto a floured surface and fold the edges inward. Place back in a bowl, cover, and let rise for 12 to 14 hours.

Pour the risen dough onto a floured surface and stretch into a circle about 12 inches in diameter. Fold two opposing sides inward and roll lengthwise into a loaf.

Line a bread basket with a cloth, dust with flour, and place the loaf inside seam-side down. Dust with more flour and cover. Let rise for another 4 hours.

Preheat the oven to 430 ºF (220 ºC) and place a tray of water inside.

Transfer the dough to a baking sheet or pizza peel, seam-side up. Make a shallow slice across the top.

Bake for 25 minutes, remove the water, lower the temperature to 390 ºF (200 ºC), and bake for an additional 35 to 40 minutes.

Remove from oven and cool for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens