Ingredients list:
200 milliliters (about 0.85 cups) of water
25 grams (2 tablespoons) of sugar
Three grams (1 teaspoon) of yeast
Bread-making flour: 300g (2 cups)
Three grams (1/2 teaspoon) of salt
20 grams (2 teaspoons) of olive oil
The mold’s dimensions:
Use a mold that measures 20.8 cm in length, 11.8 cm in width, and 11 cm in height for a 450g loaf.
Baking Temperature and Time: Bake for 25 to 30 minutes at 170°C (340°F).
Directions:
Create the liquid blend:
Combine 200 ml (0.85 cup) water, 25 g (2 tablespoons) sugar, and 3 g (1 teaspoon) yeast in a large bowl. To dissolve the yeast and sugar, give it a good stir.
To make the dough, combine the dry ingredients and stir:
Add 3 grams (1/2 teaspoon) of salt and 300 grams (2 cups) of bread or wheat flour to the wet mixture and stir slowly. Stir until a dough forms.
Add the olive oil: To the dough, add 20 grams (2 tablespoons) of olive oil. The oil should be well mixed into the dough using a spatula.
Starting Rest: Cover the bowl with a fresh kitchen towel or plastic wrap and let the dough rest for about 20 minutes.
Knead the dough again: Stir the dough again until it is smooth after 20 minutes. By doing this, you can help the dough rise without kneading it.
The first proofing step involves covering the dough and letting it sit in a warm area for around an hour, or until it has doubled in size.
Prepare the dough for shape by:
To prevent sticking, sprinkle flour on a spotless surface, like a silicone baking mat. The dough should be moved to the mat. To keep the dough from sticking, sprinkle it with extra flour. Then, press down to flatten and eliminate any remaining air.
Create a crease in the dough by forming it into a spherical ball after folding it in half four times.
Divide and Form: Divide the dough into three equal halves. Wrap your hands around the dough and turn it on the surface to form a tight ball.
Rest the dough: Cover the dough balls with a towel and leave them for about fifteen minutes.
Make each component fit the mold:
Form each piece of dough into a long strip by gently pressing it down.
Second Proofing: Cover the dough with a cloth and leave it in a warm location to rise for about fifty minutes, or until the dough fills the mold eighty to ninety percent of the way.
Prepare the bread:
Before using your oven, preheat it to 170°C (340°F). After the dough has risen, cook it for about 25 to 30 minutes, or until the top is golden brown.
After removing the bread from the oven, let it cool in the pan for a few minutes before transferring it to a cooling rack to finish cooling. Slice and enjoy some soft, freshly prepared bread.
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