Ingredients
Scale
- 1 kg of flour (about 8 cups of flour)
- 600 cc of water at room temperature
- 1 tablespoon of salt (14 g)
- 15 g of granulated yeast
- 1 teaspoon of sugar
Instructions
- In a cup put some warm water, dissolve the yeast along with the sugar.
- Let the mix rest for 10 minutes.
- Meanwhile, in a large bowl, add the flour and salt.
- Add the yeast and water mixture.
- Form a uniform and semi-soft dough. Knead the dough for about 8 minutes.
- Place the dough into a large bowl, previously sprayed with a little bit of cooking spray (you can alternatively use butter instead).
- Allow to ferment for 30 minutes.
- Then, divide the dough into portions of 100 grams (3.5 oz) each. You may use your own hand to calculate and extract equally-sized portions.
- Wind each portion, which refers to forming evenly-shaped dough balls with the palm of the hand, in a circular motion.
- Let the dough rest again for 20 minutes.
- Join the dough balls by two portions together at a time, and knead slightly to make them more elongated. Then with an accessory (I used my knife sharpener, because it was the perfect thickness) divide the dough in the middle, as shown in the photos.
- Then place the shaped pieces of dough on a baking tray with parchment paper. Another way is to place the bread on top of a buttered baking tray.
- Ideally, let the bread rest for about 20 minutes at least.
- Bake for about 18 minutes, or until the bread is golden brown on top.
- Prep Time: 60 mins
- Cook Time: 18 mins