Italian country bread

Ingredients for 1 servings:

• 550 ml water, lukewarm
• ½ cube of fresh yeast
• 1 tsp sugar
• 375 g Flour Type 00
• 375 g wheat flour type 550
• 1 tbsp salt
• 2 tbsp olive oil
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

First, dissolve the yeast and sugar in lukewarm water. Then add the remaining ingredients and knead the dough thoroughly. This is best done in a food processor, as the dough will be very sticky (but it has to be). Brush another bowl with a little olive oil. Lightly flour the kneaded dough and transfer it to the oiled bowl. Make sure the dough is lightly oiled all over (this is easiest if you simply roll it through the bowl once). Cover the dough and let it rise in a warm place for about 60 minutes. Then divide the dough onto a well-floured work surface and dust with flour again. You can now form one very large loaf or two loaves or even rolls. Place these on a baking sheet lined with baking paper (leaving space between them, as the dough will still rise) and let it rise, covered, for another 30 minutes. In the meantime, preheat the oven to 230°C (top/bottom heat). Please place a heatproof bowl filled with water on the floor of the oven. Then bake the bread for approximately 25-30 minutes.