John Myers
Contents
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Ingredients
- 275 g Wheat flour type 550
- 150 g Semola di Grano Duro (durum wheat flour)
- 5 g Dry yeast
- 0,5 tsp Sugar
- 1 tsp Salt
- 250 ml Water very warm
- 2,5 tbsp Olive oil
Instructions
- Mix wheat flour, semola, dry yeast, sugar and salt in a larger bowl. With the hand mixer running, first knead in the very warm (but not boiling) water and then knead in the oil. Place the somewhat coarse dough on the work surface and knead vigorously with your hands to form a smooth, supple, non-sticky dough. Then put it back in the bowl, close it tightly and put it in the oven, which is only lit, for 1 hour. The dough volume is said to have more than doubled.
- When the resting time is over, take the dough out of the oven, place a heat-resistant bowl of water in the oven and preheat it to 240 °.
- Take the dough out of the bowl, knead it again briefly with your hands, then shape a small oval bread out of it and place it on the lightly floured sheet or a floured wooden slider (you use this if you have a baking stone the stone must already be in the oven when it is heated). Then cut the surface of the bread in a grid shape with a very sharp knife and let it rest until the oven has reached its high temperature.
- Then either push the sheet metal on the 2nd rail from below into the oven or slide the blank using a wooden slider onto the baking stone lying on the grid - also on the 2nd rail from below. After 8 minutes of baking time, turn the oven down to 200 ° and remove the bowl with the water. (Beware of the risk of burns!) Then bake the bread for another 20-25 minutes. It should be golden brown in color. Since it is difficult to test with a wooden stick whether it is baked through, you lift it up a little and knock on the underside. If it sounds "hollow" and "dull", then the bread can be taken out of the oven.
- The number of people mentioned above relates to a small, approx. 13 x 20 cm bread. How many of them will be full ....... ??? .... depends on your appetite .... ;-))
