Superfine (“00”) flour 500 g
Salt 10 g
Fresh yeast 15 g
1 tbsp extra virgin olive oil
1/2 tsp sugar
Water To taste

Dissolve the brewer’s yeast in ½ a glass of warm water and add the sugar. Sift the flour into this mixture and make a well in the middle of it, on a clean work surface.
Start working the ingredients together with a fork. Add salt and oil to a little water and dribble over the mixture. Start kneading the dough vigorously now with your hands for at least 15 minutes. Keep the pastry board well-floured to work the dough better and ensure it becomes firm, even and elastic.

Shape the dough into a ball, transfer to a floured bowl and cover with a damp cloth. Set it aside in a draft-free place (the oven would do, door closed and oven turned off) to rise.

Once the dough has doubled in size, around two hours later, take it out and knead it a little more on a floured work surface. Shape the bread as you wish (e.g. loaf, stick etc.), make small cuts in the surface and bake in the oven at 200°C for about 50 minutes.
Before turning off the oven, make sure the surface has browned well. Your bread’s ready, will you be able to resist the temptation to taste it right away, before it cools down?!

When dissolving the yeast, the water should be war, not hot, as high temperatures would stop it from working.

For very soft homemade bread, you need to increase the rising time.
After the first rising phase, knead the dough some more, cover it and leave it to rest for another hour.

Want to know more?

Molino Cosma