Italian Bread
- 15 g yeast
- 470 g water
- 50 g sourdough (optional)
- 200 g durum flour
- 2 tsp salt
- 1 tsp sugar
- 400 g wheat flour
- 50 g walnuts (optional)
Method
Dissolve the yeast in the water, then add the durum flour, salt and sugar. Add the wheat flour and mix till the dough is even. Cover the bowl with cling film and let it rise in the refrigerator for 8-12 hours. Over night for example.
Scoop out the dough onto a baking sheet with two spoons. Dust with durum flour.
Put into the oven at 250 degrees. After about 8 minutes lower the temperature to 180 degrees and bake for an additional 15-20 minutes.
