BREAD DOUGH - Italian Recipe

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and probiotics.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Dissolve the fresh brewer's yeast in water at room temperature.

In a large bowl, combine Manitoba flour and Type 00 flour, then add malt.

Mix with one hand while pouring water gradually until absorbed, then add salt.

Continue kneading and add the remaining water gradually until the dough is tight.

Let the dough rest for about ten minutes without covering it.

Transfer the dough to a lightly floured surface and knead by folding and unfolding it.

Shape the dough into a round form and transfer it to a lightly floured bowl.

Cover with plastic wrap and let it rise for about 2 hours or until doubled in size.

Transfer the dough back to a floured surface and repeat the folding and shaping process.

Place the shaped dough in a floured baking pan, cover with a damp cloth, and let it rise for another hour.

Preheat the oven to 480°F (250°C) and make decorative slashes on the dough.

Reduce the oven temperature to 440°F (230°C) and place a bowl of water in the oven for moisture.

Bake for 20 minutes, then lower the temperature to 350°F (180°C) and continue baking for another 35 minutes.

Let the bread cool down before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens