Homemade Bread Loaf

Easy recipe to homemade a crunchy and spongy loaf of bread.

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I have been looking for an easy recipe for homemade bread and tested many with somehow quite disappointing results. This was until I tried Per Amore Cibo in Viaggio recipe! Easy, straight forward and will get you flavourful, crunchy from the outside and soft in the inside loaf of bread. I have just halved the quantities and slightly increased the amount of water.

The bread is cooked in a French or Dutch oven pan, which will help the bread in cooking in a humid environment.

Here is the recipe and instructions!

Ingredients (makes one 350g loaf):

  • 220 g type 0 and spelt flour (80-20 ratio)
  • 150 g water
  • 5 g salt
  • for the poolish
  • 1 g fresh yeast
  • 20 g flour
  • 20 g water

For the poolish in a bowl combine 20 g of flour with 20 g water and 1 g of yeast, stir cover with plastic wrap and let rest until it doubles in size and bubbles form on top.

1 hour before poolish is ready, in a bowl mix 220g of flour with 120 g of water. Next add poolish to flour mix and 20g of water.

Mix well until dough comes then add salt and remaining water and keep kneading until you get a smooth and elastic dough. Let I rest for 1h.

Then do a few rounds of slap and fold. I won’t be telling you how many. 1 could be enough or you might need 3. It really depends on how well the gluten in the dough as developed. In my case 2 rounds were enough. Let dough rest at RT covered with plastic wrap until it doubles in size.

Next fold the dough in 3 and let it rest 1 more hour. Last proceed with giving the dough a round shape, sealing it well. Place it sealed up into a basked lined with a floured towel. Cover with plastic wrap and let double in size at RT. Then move it in your fridge overnight.

Next morning, transfer the bread into a douch oven pan, flour the top

and place a cut on the top.

Bake covered with a lid at 230C for 20 min, then remove lid and keep baking for 20 more minutes at 200, then turn down temperature to 180 and cook for 10 min, last 5 min with your oven’s door slightly open (this will help dry up your bread.

Let the bread cool down completely on a wire rack and slice and enjoy!

If you make this recipe, tag me on IG @the_fit_mediterranean

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.