Italian Bread Again
- 20 g yeast
- 500 g water
- 600 g flour
- 2 tsp salt
Method
Dissolve the yeast in the water. Mix in the flour with the paddle. After it is all mixed let it sit for 10 minutes. Once the dough has rested mix again until the dough starts climbing the paddle a bit. Then it is time to move to the dough hook. Use the dough hook for about 10 to 15 minutes until the dough is a smooth ball banging the sides.
Let the dough rise in the fridge over night.
The following morning take out the dough and put it onto a floured surface. Cut into half with a dough cutter. Cut each half into 5 pieces each. Place them on parchment paper and bake immediately in the oven at 250 degrees for 15 minutes.
