- 500 grams flour
- 300 milliliters warm water
- 11 grams bakers yeast (or 20 g fresh yeast)
- 1 tablespoon sugar
- 1 tablespoon peanut oil
- 1 tablespoon salt
- flour (as needed for dusting)
- In a medium bowl, place the flour.
- Make a well in the center and add half of the water, yeast, sugar and salt.
- With hands or with a fork, mix flour from the sides of the bowl into the center until a sticky dough forms.
- Add the remaining water and keep kneading. Sprinkle hands with flour, if needed.
- Knead, pull and fold the dough, repeat steps until dough has a smooth consistency.
- Sprinkle dough surface of the flour, cover with plastic wrap and let rise until doubled in size.
- When the dough has risen, knead and punch for 30 seconds to remove air bubbles.
- Place the dough in a covered container or plastic bag and refrigerate for at least 24 hours or up to one week.
- When ready to bake, remove dough from the fridge, sprinkle with flour and shape with hands into desired form.
- Place on a baking sheet lined with parchment paper and sprinkle with flour and let it rise for 30 minutes inside the oven at 50°C (approximately 125°F).
- With a sharp knife, score dough surface with several shallow cuts.
- Increase oven temperature to 200°C (approximately 400°F) and bake for 20-30 minutes.
- Tip: To test for doneness, tap the bottom of bread. The bread should be light and make a hollow sound when tapped.
|Calories520Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.