Preparation: 15 min
Resting: 1h30
Cooking: 20 min
Bread
Dissolve the yeast in the water thanks to a fork. Put aside for
1 min.
In the bowl fitted with the main blade, pour the salt, flour,
water and yeast.
Put the machine on and switch off as soon as the dough
forms a ball (max 1 minute).
Put the dough in a floured bowl. Cover it with a cloth. Let it
rise for 2 hours.
Remove the dough out of the bowl and spread the dough on
a floured surface.
Fold the 4 corners into the centre and flip over.
Cover it with a cloth. Let it rise for 1 hour.
20 minutes before the end of the rising, fill a deep oven
proof dish with water. Preaheat the oven to 220°C / 425°F
(gas mark 5).
Before baking, make deep cuts in the shape of a cross on top
of the bread with a sharp knife.
Bake the bread for 30 min with the dish filled with water in
the bottom of the oven.
To check the cooking, flip the bread and tap the bottom, it
should sound hollow.
Tip: do not put the yeast and salt in direct contact.
Ingredients
For the dough
• 250g flour
• 160ml water
• 12g fresh baker's yeast*
• 5g salt
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BASIC PREPARATIONS
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