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Ingredients:
– 1 kg (2.2 lbs) of “00” flour (Caputo or All-Purpose flour)
– 625 ml (21.7 oz) of water
– 10 g (0.35 oz) of active dry yeast
– 20 g (0.7 oz) of salt
– 1 tbsp of extra-virgin olive oil
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add water while mixing the ingredients with a wooden spoon or a stand mixer.
3. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
4. Form the dough into a ball and place it in a lightly oiled bowl, covered with plastic wrap.
5. Let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
6. Preheat the oven to 220°C (425°F) with a baking stone or a baking sheet.
7. Punch down the dough and shape it into a long, thin loaf (about 30 cm / 12 in long).
8. Place the loaf on the preheated stone or baking sheet.
9. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Tips:
– Use a high-quality “00” flour for the best results.
– Keep the dough at room temperature (around 20°C / 68°F) during the rising process.
– Use a baking stone or a baking sheet to achieve a crispy crust.
– Don’t overmix the dough, as it can lead to a dense bread.
– Let the bread cool completely before slicing to preserve its texture.
Buon appetito!