Ingredients:
Time to prepare: 20 minutes (not including resting time)
Time to relax: 1 hour and 25 minutes
Cooking time: 25-30 minutes
Total Time: Approximately 2 hours and 15 minutes
List of ingredients:
200 milliliters water (0.85 cups)
25 grams sugar (2 tablespoons)
3 grams yeast (1 teaspoon)
300 grams bread flour (2 cups)
3 grams salt (1/2 teaspoon)
20 grams olive oil (2 tablespoons
Size of the Mold:
For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.
Baking Temperature and Time:
Cook in the oven at 170°C (340°F) for around 25-30 minutes.
Instructions:
Step 1: Make the Liquid Mixture
In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.
Step 2: Combine the Dry Ingredients and Form the Dough
Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until you have a dough.
Step 3: Mix in the Olive Oil
Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until well combined
Step 4: First Rest
Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest for around 20 minutes.
Step 5: Knead the Dough
After 20 minutes, stir the dough once more until smooth to help it rise without kneading.
Step 6: First Proofing
Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.
Step 7: Prepare the Dough for Shaping
Flour a clean surface to avoid sticking. Transfer the dough to the floured surface, press down to remove air and flatten.
Step 8: Fold the Dough
Fold the dough in half four times, then shape it into a round ball.
Step 9: Divide and Shape
Separate the dough into 3 equal parts. Shape each piece into a tight ball by cupping your hands around it and rotating it on the surface.
Step 10: Rest the Dough Again
Cover the dough balls with a towel and let them rest for around 15 minutes.
Step 11: Shape to Fit the Mold
Take each portion of dough, press it down softly, and shape it into a long strip. Flip the dough, fold the sides in, and roll it up from the thicker end. Seal tightly.
Step 12: Prepare for the Second Proofing
Place the dough pieces into a 20.8×11.8×11 cm mold for 450g loaves. Repeat with the remaining dough.
Step 13: Second Proofing
Cover the dough and let it rise for around 50 minutes, or until it fills 80% to 90% of the mold.
Step 14: Bake the Bread
Preheat the oven to 170°C (340°F). Bake the dough for about 25-30 minutes, or until the surface turns golden brown