Rustic Bread Recipe

Rustic Bread Recipe

Ingredients

350 ml of warm water

11 g of dry baker's yeast

500 g of unleavened wheat flour

9 g of salt

Preparation

In a large container, combine the water, yeast and salt.

Add all the flour and stir with a wooden spoon until well mixed.

Cover the container with a cloth and let it rise in a warm place for about 3 hours.

Divide the dough into two parts. You can store one part in the refrigerator (up to a week) to bake later.

Flour your hands and the countertop so it doesn't stick and place the dough on the countertop, pulling the edges of the dough towards the bottom until it forms a round shape.

Place the dough on parchment paper and let it rest for about 30 minutes uncovered.

Preheat the oven to 220ºC with a pan without a lid that can go in the oven for about 30 minutes.

Place a bowl with water that can withstand high temperatures at the bottom of the oven.

Sprinkle the dough with flour and use a knife to make two cross-shaped cuts.

Place the baking paper with the dough inside the preheated pan.

Cover the pan with greaseproof paper.