Ingredients portion 12
Wheat flour 800 g
Water 520 ml
Olive oil 50ml
Salt to taste
Fresh yeast 15 g
Cooking instructions 2 hours and 45 minutes
1 Make a starter of 350 grams flour, 180 ml water and 0.5 teaspoon yeast. The dough should be lumpy. Cover the starter with clingfilm and cover with a towel and leave in a warm place for 24 hours.
2 Preheat the oven to 250 degrees.
3 Fill a bowl with 450 grams of flour, rub in 10 grams of yeast, spoon in the starter, add the salt, 340 ml water, 50 ml oil and mix well. Form the resulting dough into a ball.
4 Grease a bowl with oil, arrange the dough, cover with a towel and leave for 1.5 hours.
5 Sprinkle the surface with cornflour, flatten the dough and divide into 4 strips. Fold each one in triplicate, wrapping the ends alternately and sealing. Then fold the dough lengthwise.
6 Place the loaves on a floured tea towel, cover with another and leave to rest for 30-45 minutes.
7 Place the loaves on the baking tray, stretching slightly.
8 Turn the temperature down to 220 degrees and spray the walls of the oven with a spray gun. Place the loaves in the oven and bake for 18-20 minutes.
