Ingredients
- 250 gr. 00 Flour
- 250 gr. Whole Grain Flour
- 300 ml. (1,3 cups) Cold water (in the summertime) or lukewarm water (in the winter) 8 gr. Active Dry Yeast
- 1 teaspoon of salt
- 1 full teaspoon of sugar
Directions
Fill up a glass with water (subtracting it from the 300 ml), then the yeast and the sugar and stir until the yeast melts.
Sift the flour to remove any lumps, put it inside a bowl and dig a hole in the middle of it. Pour the yeast water in the hole and start kneading.
When the dough is firm enough put it on a pastry board (or a flat surface) and kead until the dough is smooth and uniform.
Wash the bowl, spread a little flour on it, put the dough inside and cover with a damp cloth. Put everything inside the oven for at least 2 hours (don’t turn the heat on, just the light).
Get the dough and put it on a baking tray with baking paper. Now you can shape it as you like. Turn on the oven and wait until the temperature is 250°C or 482°F, put the dough in and turn the temperature down to 220°C or 428°F. Bake for 40 minutes then take it out and let it rest for at least an hour.
NOTE: remember to shape the dough again before baking.
