Our bread

Procedure

Mix warm water, sugar, and dry yeast in the stand mixer bowl. Leave to proof for about 5 minutes.

Add flour, salt, and oil. Start mixing to combine at slow speed (1/10). Mix for 5 minutes to combine. Leave about 10 minutes to rest.

Once rested, start mixer again at slightly higher speed (2/10) for about 5 minutes.

Take dough out of mixer, transfer it into a bowl and fold each side so it forms a rough ball shape, taking care that the final fold is on the bottom (i.e. the of dough ball is smooth). Cover with the plastic wrap and leave it to rise for about 1 hour (until it doubles in size).

Once risen, very gently fold it onto itself by going around it using only hands. Drop it into a cast iron pot lined with parchment paper and sprinkled lightly with flour. Once dough is in pot, lightly sprinkle it with flour.

Make 3-4 evenly spaced cuts into the dough and leave it to rise once more until it roughly doubles in size (up to 2 hours).

Preheat the oven to 230 °C (450 °F).

Bake it covered for 15 minutes, remove the lid, and continue baking for another 15 minutes.

Once done, get it out of pot and leave to cool on a cooling rack.

Ingredients

7 g	Active dry yeast	1 pk
500 ml	Warm Water
10 g	Sugar	1 tbsp
740 g	Bread flour
10 g	Salt	2 tsp
30 ml	Olive oil	2 tbsp