Home-made bread loaf

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Bread Line 00M flour500g
warm water280ml
dry yeast10g
olive oilas needed

Ingredients for the filling/topping


Place the flour, salt and sugar in a large bowl, and mix well with a fork. Pour the warm water over the mixed flour, plus the dry yeast. Rub some olive oil between your hands and start mixing - once the dough becomes sticky, work a few more minutes applying more force, until all the flour and water are mixed and you have a compact dough that does not stick to your fingers.
Place on a floured work surface and knead with your palm for about five minutes. Then, place in a large non-stick baking tin, and with a sharp knife, make some parallel cuts into the surface. Brush with 2 or 3 tablespoons of olive oil, to soften the crust. Leave inside the oven (NOT turned on) for three hours. Then bake in a pre-heated oven at 175°C, making sure to leave a very small pot containing a glassful of water on the bottom of the oven.


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