EASY BREAD LOAF
(Boule Bread or Pagnotta Bread)
Italian Artisan Bread
The crust is perfect, the ingredients are minimal, and the result is superb—the best Italian bread recipe.
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Brewer’s yeast (dry yeast)
Dissolve the yeast in warm water
along with the sugar (you have to be very careful not to overheat it, or it may kill the microorganisms). Let it rest for 5 minutes.
Mix the flour with the yeast mixture and knead
roughly with your hands, stretching holding one tip of the dough.
Slam the dough ball on the table every couple of minutes to activate the gluten. Incorporate the salt, and knead well for 10 minutes.
Oil the surface of the dough ball, make criss-cross with a knife and cover with cling. Reserve on a warm place in your kitchen or close to a heater. Let the dough proof for 1 hour.
Second proof and shaping.
After the time has elapsed, stretch the edges of the dough first outwards and fold inwards into the center.
Put the dough upside down and give the ball a round shape pushing the downer parts of the ball with your fingertips
Cover with the same oiled plastic wrap and let the dough proof for another 30 minutes. After 15 minutes,
Pre-heat the oven
at 480 ºF.
Prepare the dough for baking.
Place the dough on a round or edgeless baking tray with parchment paper.
Sprinkle some flour on top and
score the dough
with the tip of a sharp knife. You only need to cut the surface.
Adjust the temperature.
Decrease the oven temperature to
Place an oven-resistant container with 1 cup of water on the oven floor to keep the temperature even.
Put the baking pan in the oven and bake for 25-30 minutes.
Allow the bread loaf to rest
about 10 minutes before cutting it.
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