Ingredients: 1/2 liter of water 1/2 kilo of wheat flour 1/2 kilo of flour type 0 25 grams of yeast 2 teaspoons of salt
Yeast (Maida) Dissolve the yeast in warm water and salt, pour in wheat flour gradually and mix with a fork until the mixture becomes a cream. Cover the dough with a towel and let rest for half an hour, so the dough swells and doubles.
The dough for the bread Add the flour type 0 and continue stirring with a fork, at this point the dough deflates but it is just what needs to happen. Knead the dough for 15 minutes, making sure that the dough is a little humid. It doesn’t have to become too dry. Add flour if the dough is too sticky.
When the dough is ready, spread flour on a baking sheet and make a round shapedloaf.
With a knife, cuta cross on top of the loaf and let it rest for 1 hour and half covered with a towel.
The oven Preheat the oven to 200c and bake the loaf for 30 minutes, without opening the oven door, then lower the temperature to 180c and cook for another 30 minutes.