INGREDIENTS

650 gr. strong flour
350 gr. high gluten flour
720 gr. water
80 gr. olive oil
8 gr. active dry yeast
1 tsp honey
1 tsp sea salt

INSTRUCTIONS

1.In a big bowl, sift and mix flours.
2.In a smaller bowl, mix lukewarm water, olive oil, yeast and part of the flour, so you dissolve and activate the yeast.
3.Mix all the ingredients together with a spoon. Dough will be watery.
4.Place the dough in a warm place, covered with a towel for 30 minutes.
5.Then you begin to fold gently the dough to the center of the bowl, with wet hands. Add sea salt at this point.
6.Let the dough rest for half an hour, covered with a towel.
7.Repeat folding for another 3 times, every half an hour. You‘ll note that in every next folding dough will be more manageable.
8.After 4 times, cover bowl with the lid and place it to the fridge overnight.
9.Next morning take it out of the fridge. You can directly divide the dough or you can let it aside for 1 hour, so it comes in a room temperature.
10.In a floured surface, you transfer the dough and divide carefully in 4 equal parts, trying not release air from inside and loose these beautiful cells.
11.Place the dough onto baking pans covered with non-stick paper, flour their surface.
12.Preheat the oven for about half an hour at 250o Celsius.
13.Bake every loaf for 25 minutes until they get a beautiful golden brown color.
14.For a crispier crust, put a baking pan with water to the bottom of the oven.
15.Let every loaf to a cooling rack until completely cool.
16.You can keep them out of the fridge for 2-3 days (they dry easily) or you can keep them for more to the fridge.

NOTES

  1. This kind of dough doesn’t need kneading but folding, so the air gets trapped in it and creates these beautiful cells that I adore. So, it needs soft handling.
  2. Don’t forget to wet your hands during folding.
  3. Don’t add sea salt from the beginning, because it might destroy the yeast. They don’t like each other. Yeast likes sweet instead. That’s why we fed her with honey.
  4. For the dough dividing I used a pizza cutter. At this point, if dough loses her volume, don’t get upset or worried. Just try to divide it at once, eliminating your movements with the cutter.
  5. If you think that you won’t be able to consume bread loafs shortly, you can deep-freeze them for a long time, so you can enjoy fresh bread easily.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.