Italian white bread

Ingredients for 1 servings:

• 500 ml water, lukewarm
• 450 g Flour, Italian, Type 00
• 300 g wheat flour type 550
• ½ cube of yeast
• 1 tsp sugar
• 1 tsp salt, up to 2 tsp if needed
• 2 tbsp olive oil
• Flour for the work surface and for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Mix lukewarm water, yeast, and sugar until the yeast has dissolved. Add flour, olive oil, and salt and knead for at least five minutes. With 500 ml of water, the dough will be a little sticky, but that’s how it should be. After kneading, sprinkle a handful of flour over it (not before). Flour the work surface thoroughly and knead the dough with the flour, but only enough so that it no longer sticks to your hands. Then place it in an oiled pan and roll it all over. Cover and let rise for 45-60 minutes. Remove the dough and stop kneading. Shape the loaf and roll it all over in flour. Cover and let rise for 20-30 minutes. In the meantime, preheat the oven and add a bowl of water to 230 degrees Celsius (top/bottom heat). After letting it rise, place the bread in the oven and bake for 20-25 minutes, depending on the oven. Brush with water at least 2-3 times during the baking process; the more often, the better the crust will be. Note: The great thing about this dough is that you can keep it in the refrigerator for up to two weeks and use it as needed, whether for a loaf of bread or a roll. Bread and rolls require roughly the same baking time. Tip: If you’re not sure whether the bread is done, tap the bottom. If it sounds hollow, it’s done.