- Yield: 4 servings
- Prep Time: 4h 00 min
- Cook Time: 20 minutes
- Serving: For Family
Italian Style Sandwich Bread
Rustic flat bread, beautiful crunch crust and more air than standard bread inside. The dough typically contains some olive oil to soften things up. To maximize crust you can brush the crust with water before placing it in the oven which keeps it softer and chewier. It is the perfect spongy bread for mopping up pasta sauces or using for sandwiches... and quite good on its own.
Ingredients
- Starter
- dried yeast - 7g
- water - 300ml (lukewarm)
- 000 wheat flour - 280g
- sea salt - 10g
- Dough
- 000 wheat flour - 480g
- water - 300ml (lukewarm)
- sea salt - 12g
- olive oil - 1 tablespoon
- semolina - for dusting
Instructions
- To make starter: Put the flour, salt and yeast into a bowl. Gradually add water Let mixture stand until yeast begins to foam vigorously. When the yeast mixture has doubled its volume, is ready to prepare the dough.
- To make dough: Put the flour, salt, olive oil and yeast mixture into a bowl and mix well to form a dough.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 3-4 hours.
- While resting, once in an hour - stretch and fold the dough in a bowl.
- When the dough is puff and doubled in size, transfer the dough to sprinkled with semolina surface. Cut the dough into four equal pieces.
- Gently stretch each piece into a loaf shape. Dust the tops of the loaves with flour.
- Place to the parchment sheets. Cover with a cloth and let proof until very puffy, about 40 minutes.
- Preheat the oven to 220°C.
- Place the loaves on a baking sheet.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake for 20 minutes, until the loaves are golden brown.
