Ingredients:
Time to prepare:
Time to prepare: 20 minutes (not including time to rest)
Time to relax: 1 hour and 25 minutes
Cooking time: 25-30 minutes
Total Time: Approximately 2 hours and 15 minutes
List of ingredients:
Water: 200 milliliters (equivalent to 0.85 cups)
Sugar: 25 grams (2 tablespoons)
Yeast: 3 grams (1 teaspoon)
Flour for making bread: 300g (2 cups)
Sal: 3 gramos (1/2 cucharadita)
Olive Oil: 20 grams (2 tablespoons)
Size of the mold:
For a 450g loaf, use a mold that is 20.8 centimeters long, 11.8 centimeters wide, and 11 centimeters tall.
Baking Temperature and Time:
Cook in the oven at 170°C (340°F) for around 25-30 minutes.
PREPARATION:
Make the liquid mixture:In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to make the sugar and yeast dissolve.
Combine the dry ingredients and mix to form the dough.
Slowly mix in 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Mix until you have a dough.
Mix in the olive oil.
Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until it is well combined.
Beginning Rest:
Place a clean kitchen towel or plastic wrap over the bowl and allow the dough to rest for around 20 minutes.
Knead the dough once more.
After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.
First Proofreading:
Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles insize.
Get the dough ready for shaping.
Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.
Make a crease in the dough.
Fold the dough in half four times and then form it into a round ball.
Separate and Mold:
Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.
Let the dough rest.
Place a towel over the dough balls and allow them to sit for around 15 minutes.
Form each part to fit the mold.
Take each portion of dough, press it down softly, and shape it into a long strip.
Flip the dough, fold the sides in, and use a rolling pin to make it longer.
Flip it, flatten one side, and roll it from the thicker end. Squeeze the end tightly to close it.
Get ready for the second round of checking.
Put each piece of baking to avoid burning it.
Ways to serve food:
This bread is delicious by itself or can be sliced for sandwiches, toast, or breakfast with toppings such as butter, jam, or avocado.
Tips for storing items:
Room Temperature: Keep the bread in a closed bag or container at room temperature for a maximum of 3 days.
Freezing bread: Wrap it in plastic wrap and put it in a bag that can go in the freezer. It will stay good for up to 3You can use honey, maple syrup, or any sweetener you like. However, it might change how the dough feels and how much it grows.
Can I prepare this bread without gluten?
Yes, you can use flour without gluten, but the texture will be different. Make sure the gluten-free flour mix includes a substance that helps hold it together, such as xanthan gum.
Why is the second rising of the dough necessary?
The second time the dough rises helps it get more flavor and a better texture, resulting in softer bread.
How can I store bread to make it last longer?
Keep it in a sealed container at room temperature. If you live in a damp place, think about putting it in the fridge.
Can I include herbs or seeds in this bread?
¡Sí! Include your preferred herbs, seeds, or nuts in the dough to give it more taste and crunch.
How can I tell when the bread is ready to be taken out of the oven?
Tap the bottom of the bread; it should make a hollow sound. You can also use a thermometer to check the inside temperature, which should be about 93°C (200°F).
Can I use instant yeast instead of dry active yeast?
Sure, but decrease the amount to around 2 grams (3/4 tsp).
Can I use a different panbake this bread?
Of course! Change the baking time based on the size and shape of the pan you are using.
Why is my bread heavy and not light and airy?
This might happen because the dough was not left to rise enough, was left to rise too much, or because the amount of flour and water was not right. Make sure your dough is soft and stretchy before putting it in the oven.
Enjoy!
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