Italian yeast bread
8 servings
180 minutes
Italian bread made from yeast dough is the embodiment of ancient Italian baking traditions. Its history traces back to old craft bakeries where flour, water, and yeast created the foundation for a simple yet perfect taste. This bread has a crispy golden crust that hides a soft, airy crumb with a slight tang from the starter. It is versatile: pairs wonderfully with olive oil, cheeses, meat appetizers or can even serve as a base for bruschetta. Its preparation requires patience and care as prolonged fermentation reveals depth of flavor and creates the perfect texture. Such bread is not just food but a part of Italian culture infused with passion for natural ingredients and attention to detail.
1
To prepare the starter, sift 250 grams of flour and add 7 grams of yeast. Pour in 300 ml of water, mix, and leave in a warm place for 2-3 days.
- Wheat flour: 625 g
- Dry yeast: 20 g
- Water: 475 ml
2
To prepare the dough, sift 250 grams of flour, add salt and yeast. Pour 250 ml of the mixture into warm water and gradually combine with the flour. Knead a soft, elastic dough.
- Wheat flour: 625 g
- Salt: to taste
- Dry yeast: 20 g
- Water: 475 ml
3
Cover with film and leave for 1 hour.
4
Shape the dough into a loaf and place it on a greased baking sheet. Cover with olive oil greased film and leave for 1 hour.
- Water: 475 ml
- Wheat flour: 625 g
5
Place a tray of water on the bottom shelf of the oven. Preheat the oven to 220 degrees.
6
Sprinkle the loaf with flour, make cuts with a sharp knife, and bake the bread for 10 minutes.
7
Reduce the oven temperature to 200 degrees and bake the bread for another 30 minutes.