Ingredients for homemade bread
300g half stone-ground whole wheat flour
100g white flour (type 0 or Manitoba)
150g double-milled durum wheat flour (semola)
120g sourdough (or 8g dry yeast)
40ml Extra virgin olive oil
3 teaspoons of salt
3 teaspoons of sugar
400ml water
| Preparation Time | 20 mins |
| Inactive | 24 h |
| Baking Time | 70 mins |
| Level | Medium |
| Yield | 1kg loaf of bread |
Bread is one of the most consumed foods worldwide, and yet many people think that is something difficult to prepare at home, so they just buy it from bakeries and supermarkets… but making bread is actually very simple! Follow our recipe to make bread with EVOO, and don’t forget to send us the result!
Directions
If you decide to make bread with sourdough, start from point 1 and consider extra 6h for the sourdough refresh time.
1. Refresh the sourdough: remove the sourdough from the fridge; if there is a hooch on top, pour it away. Put 90g of your starter into a glass jar; add 90g of white flour and 45 ml of water. Stir well, then close the jar and leave it at room temperature until the starter has doubled (this will take 8-10h ca).
If you don’t have sourdough at home, dissolve the yeast and 1/2 teaspoon sugar in warm water.
2. Prepare the dough: Mix the three types of flour, sugar and EVO oil altogether. Add either the yeast or the sourdough, and mix again. While stirring, slowly add the water until a soft dough is obtained. Add the salt (which should always be left at last, not to interfere with the leavening). Let the dough rest at room temperature for 1h, then put it in the fridge in a closed jar and let it rest overnight (use a big jar to let the dough double). The next day, get your dough from the fridge and leave it at room temperature for 1h; then divide the dough into 3 equal pieces and roll each on top of itself (make dough “snakes”!) Braid the three ropes together in the cooking oven tray and tuck in/pinch the ends. Let your preparation rest for 90 mins, covered by a clean cloth.
3. Bake it: pre-heat the static oven at 250°C (482°F) and bake the bread for 15 min. Then progressively put the temperature down (without ever opening the oven!): first at 200°C (392°F) for 20 min, then at 180°C (356°F) for another 30-40 mins.
4. Enjoy it: let the loaf cool down until lukewarm; enjoy every slice with a balanced amount of EVOO on top!
With a similar recipe you can also made homemade pizza!