Ingredients
600 g hard flour, + extra for dusting
400 g water
3 g instant dry yeast
12 g salt
Execution Method
TIP
While you are cooking, check off the steps you complete and follow the recipe without getting lost.
Directions
Let's get cooking...
In a mixer’s bowl add the flour, the water, the yeast, and beat with the hook attachment at medium speed for 5 minutes.
Add the salt and beat for 5 more minutes, until there is a smooth and elastic dough.
Deflate the dough with your hands, shape it into a round, put it back into the bowl, and cover it with plastic wrap. Let it rise for 1 more hour.
Repeat the deflating and rising process once more.
Dust your working surface with a little flour and transfer the dough onto it.
Shape the dough into a round, dust it with a little flour, and place it upside down into a bowl with parchment paper.
Cover the bowl with plastic wrap and let the dough rise for 30 minutes at room temperature.
Preheat the oven to 250°C (480°F) set to fan and put a roaster pan or a pot inside to get very hot.
Remove the roaster from the oven and put the dough in it.
With a knife, score the bread once along the dough, cover the roaster with the lid, and bake in the oven for 25 minutes.
Remove the lid, lower the oven’s temperature to 230°C (450°F), and bake for another 20 minutes.
Remove the bread from the oven and let it cool on a rack.
Serve.
