Ingredients Jump to Instructions ↓

  1. 500 grams Italian Tipo

  2. 00 soft wheat flour , ca.

  3. 3 1/2 cups

  4. 340 grams of room temperature water

  5. 5 grams dry yeast , ca.

  6. 1 1/2 tsp

  7. 12 grams salt , ca

  8. 2 tsp

  9. 1 tsp sugar

  10. Plastic wrap or parchment paper

  11. A baking sheet. I used a pizza stone and put the loaf directly onto it.

Instructions Jump to Ingredients ↑

  1. In a large bowl,dissolve the yeast and the sugar in the water. Add about 1/2 of the flour and mix thoroughly. A wire whisk is really helpful here.

  2. Mix in the salt and then stir in the rest of the flour. The dough will be very sticky and moist. Don't worry. That is how it should be. Cover the bowl with plastic wrap or aluminum foil, set in a warm place and let rise 1.5 hours See Photo .

  3. Put a heat proof bowl in the oven and fill it with water. Preheat your oven to 225C/450F.

  4. Smear some olive oil on a baking sheet, set aside.

  5. Scrape the dough onto a large piece of plastic wrap sprinkled liberally with flour. It is a good idea to moisten the counter top and then lay the plastic wrap on it. The water keeps the plastic from sliding See Photo . Try to form it roughly as in the picture. Using your fingers, poke into the dough a few times.

  6. Gently roll the loaf onto the baking form.

  7. Bake for 40 minutes on the middle shelf. Check after 35 to be safe. See Photo


Send feedback