METHOD
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preparation
In a small bowl mix a spoon of flour, 35ml water and yeast. Set aside for 10 minutes. Meanwhile stir the rest of the flour and the water in a large bowl.
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knead
After 10 minutes combine the yeast mix and the flour mix. Start to knead for about 5 minutes. Add the salt and knead for another 10 minutes. The dough has to be flexible, elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 10 minutes.
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proof
Knead again for about 10 minutes, shape into a round bowl, put in a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature.
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preheat the oven
Preheat the oven to 250°C / 480°F with the baking stone (or baking tray) and roasting pan at the bottom of the oven.
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proofing
Gently put the dough back on the working surface, gently preshape the dough in a shape that you desire. Lay the dough in a benetton bread basket with the smooth side looking down. Let the dough rest for 40 minutes at room temperature, covered with a cloth.
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bake
Gently dust the dough with flour, while still in the bowl and flip it gently on a hot baking tray, lined with parchment paper. Score the dough with a sharp razor blade. Pour a cup of cold water onto the hot roasting pan at the bottom of the oven. Bake for 15 minutes at 240°C / 460°F, then lower the temperature to 230°C / 450°F. Remove the roasting pan with ice water and bake for another 15 minutes.
TipWater creates steam in the oven, which makes the bread more fluffy and tender, inside. -
Remove from the oven. Let it cool down and rest 2 - 3 hours on a wire rack.
TipDon't cover the dough with a cloth because that way you create a moist environment and you loose the crust.
