Purpose: Activates the yeast, providing the necessary environment for the fermentation process.
Sugar: 1 teaspoon
Purpose: Feeds the yeast, helping it to activate quickly.
Dry Yeast: 8 g
Purpose: The key ingredient for leavening, giving the bread its rise and airy texture.
Wheat Flour: 3 tablespoons (full)
Purpose: Provides structure to the starter, creating a smooth base for the dough.
For the Dough:
Wheat Flour: 500 g (sifted)
Purpose: The main component of the dough, providing the necessary gluten structure for the bread.
Salt: 1.5 teaspoons
Purpose: Enhances the flavor of the bread and strengthens the gluten network.
Warm Water: 350 ml
Purpose: Hydrates the flour, helping to form the dough and activate the yeast.
Vegetable Oil: 30 ml
Purpose: Adds moisture and helps achieve a soft crumb in the finished bread.
Instructions
1. Prepare the Starter:
Combine Ingredients: In a small bowl, combine 100 ml of warm water, 1 teaspoon of sugar, 8 g of dry yeast, and 3 tablespoons of wheat flour.
Tip: Ensure the water is warm (not hot) to activate the yeast without killing it.
Mix: Stir the mixture well until it’s smooth and free of lumps.
Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the starter rise for about 15-20 minutes, or until it becomes bubbly and frothy.
Tip: The rise time may vary depending on the temperature of your kitchen.
2. Prepare the Dough:
Sift the Flour: In a large mixing bowl, sift 500 g of wheat flour to remove any lumps and ensure a light, airy texture in the finished bread.
Tip: Sifting the flour also helps in evenly distributing the ingredients.
Add Salt: Add 1.5 teaspoons of salt to the sifted flour and mix well to distribute evenly.
Tip: Mixing the salt into the flour first ensures that it is evenly distributed and doesn’t come into direct contact with the yeast, which can inhibit its activity.
Create an Indentation: Make a small well or indentation in the center of the flour mixture.
Pour in Water: Pour 350 ml of warm water into the well.
Tip: The warm water helps in dissolving the flour and activating the yeast further.
Add the Starter: Add the risen starter to the flour mixture.
Tip: The starter should be frothy and bubbly, indicating that the yeast is active.
Mix the Dough: Using a wooden spoon or spatula, mix the ingredients together until a shaggy, sticky dough forms.
Tip: The dough will be quite loose and sticky, which is exactly what you want for this type of bread.
Incorporate the Oil: Add 30 ml of vegetable oil to the dough and mix thoroughly until the dough absorbs all the oil.
Tip: The oil will make the dough more manageable and contribute to a tender crumb in the final product.
3. First Rise:
Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the dough rise for 15-20 minutes.
Tip: The dough will start to puff up slightly during this time.
4. Turn the Dough:
Fold the Dough: After the first rise, turn the dough over as shown in the video (or simply fold it over itself a few times in the bowl).
Tip: Wet your hands slightly to prevent the dough from sticking too much.
Cover and Let Rise Again: Cover with cling film and let the dough rise for another 15-20 minutes.
Tip: This folding process helps to strengthen the dough’s structure, giving the bread a better rise.
5. Second Turn:
Fold Again: Wet your hands with water to prevent sticking, and turn the dough over again, folding it as before.
Tip: This step helps to build gluten and distribute the yeast evenly throughout the dough.
Final Rise: Cover the bowl with cling film and let the dough rise for 50-60 minutes, or until it has doubled in size.
Tip: The longer rise allows for more flavor development and a lighter, airier crumb.
6. Shape the Dough:
Flour the Work Surface: Generously sprinkle your work surface with flour.
Tip: This helps prevent the dough from sticking and makes it easier to shape.
Turn Out the Dough: Carefully turn the dough out onto the floured surface. The dough will be quite liquid and sticky.
Flatten and Fold: Gently flatten the dough and fold it several times to form a rough shape.
Tip: Dust the dough and your hands with flour as needed to make handling easier.
Divide the Dough: Dust the top of the dough generously with flour, then divide it into 4 equal parts using a bench scraper or knife.
Tip: For an authentic look, shape the pieces into rustic, oval shapes reminiscent of ciabatta loaves.
Prepare for Baking: Place the divided dough pieces onto a baking sheet lined with parchment paper.
Tip: Leave enough space between the pieces to allow them to expand during baking.
7. Final Rise:
Cover and Let Rise: Cover the dough pieces with a clean kitchen cloth and let them rise for another 30 minutes.
Tip: This final rise will give the bread a light, airy texture and ensure a good oven spring.
8. Bake the Bread:
Preheat the Oven: Preheat your oven to 200°C (392°F).
Tip: A hot oven is key to getting a good crust on the bread.
Create Steam: Place a bowl of boiling water in the oven to create steam. This helps in forming a nice, crusty exterior on the bread.
Tip: Alternatively, you can spray the oven walls with water just before baking to create steam.
Bake: Place the baking sheet in the preheated oven and bake the bread for 30-35 minutes, or until the tops are golden brown and crusty.
Tip: The bread should sound hollow when tapped on the bottom, indicating it is fully baked.
9. Cool the Bread:
Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely.
Tip: Letting the bread cool on a rack prevents the bottom from becoming soggy and ensures a nice, crisp crust.
