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Summer favorite bread

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Ingredients for 1 servings:

  • 1 kg flour
  • 1 bag(s) of dry yeast
  • 650 ml water
  • 20 g salt

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 5 minutes

Knead the ingredients into a dough. Let it rest in the refrigerator for 12 hours to 14 days to create a nice, fine-pored loaf. Form all or part of the dough into an oblong loaf. Don’t over-knead, or the airiness will be ruined. Bake at 200°C (400°F). You can easily customize the bread with sun-dried tomatoes, herbs, olives, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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