1Mix 500 grams of white bread flour with 2.5 teaspoons of instant dried yeast.
2Mix 500 grams of white bread flour with 2.5 teaspoons of instant dried yeast.
3Mix 500 grams of white bread flour with 2.5 teaspoons of instant dried yeast.
4Add 300 ml of lukewarm water to the flour and yeast mixture.
5Add 300 ml of lukewarm water to the flour and yeast mixture.
6Add 300 ml of lukewarm water to the flour and yeast mixture.
7Add 1 teaspoon of salt and 1 teaspoon of sugar to the mixture.
8Add 1 teaspoon of salt and 1 teaspoon of sugar to the mixture.
9Add 1 teaspoon of salt and 1 teaspoon of sugar to the mixture.
10Finally, add 2.5 tablespoons of olive oil.
11Finally, add 2.5 tablespoons of olive oil.
12Finally, add 2.5 tablespoons of olive oil.
13Mix the dough for about 12 to 15 minutes until it is smooth and elastic.
14Mix the dough for about 12 to 15 minutes until it is smooth and elastic.
15Mix the dough for about 12 to 15 minutes until it is smooth and elastic.
16Lightly oil a bowl and place the dough in it, forming a nice ball.
17Lightly oil a bowl and place the dough in it, forming a nice ball.
18Lightly oil a bowl and place the dough in it, forming a nice ball.
19Cover the bowl and place it in a warm place for about 30 minutes to proof.
20Cover the bowl and place it in a warm place for about 30 minutes to proof.
21Cover the bowl and place it in a warm place for about 30 minutes to proof.
22After 30 minutes, split the dough into two equal portions.
23After 30 minutes, split the dough into two equal portions.
24After 30 minutes, split the dough into two equal portions.
25Shape each portion into a round ball.
26Shape each portion into a round ball.
27Shape each portion into a round ball.
28Cover the shaped dough and leave them for about 10 minutes.
29Cover the shaped dough and leave them for about 10 minutes.
30Cover the shaped dough and leave them for about 10 minutes.
31Prepare a tray with parchment paper.
32Prepare a tray with parchment paper.
33Prepare a tray with parchment paper.
34Shape the dough again, if necessary.
35Shape the dough again, if necessary.
36Shape the dough again, if necessary.
37Cover the shaped dough.
38Cover the shaped dough.
39Cover the shaped dough.
40Preheat oven to 250C (Conventional Oven) with a pizza steel or stone and a tray at the bottom.
41Preheat oven to 250C (Conventional Oven) with a pizza steel or stone and a tray at the bottom.
42Preheat oven to 250C (Conventional Oven) with a pizza steel or stone and a tray at the bottom.
43Place the bread in the oven, cover with a cold tray on top, and pour a glass of water onto the hot tray at the bottom of the oven to create steam.
44Place the bread in the oven, cover with a cold tray on top, and pour a glass of water onto the hot tray at the bottom of the oven to create steam.
45Place the bread in the oven, cover with a cold tray on top, and pour a glass of water onto the hot tray at the bottom of the oven to create steam.
46Bake for 10 minutes at 250C.
47Bake for 10 minutes at 250C.
48Bake for 10 minutes at 250C.
49Reduce the temperature to 220C and bake for a further 10 minutes.
50Reduce the temperature to 220C and bake for a further 10 minutes.
51Reduce the temperature to 220C and bake for a further 10 minutes.
52Remove the tray from the bottom of the oven to allow excess steam to escape.
53Remove the tray from the bottom of the oven to allow excess steam to escape.
54Remove the tray from the bottom of the oven to allow excess steam to escape.
55Bake for a further 20 minutes at 220C to allow the bread to gain color.
56Bake for a further 20 minutes at 220C to allow the bread to gain color.
57Bake for a further 20 minutes at 220C to allow the bread to gain color.
58Optionally, sprinkle with sesame seeds before the final bake.
59Optionally, sprinkle with sesame seeds before the final bake.
60Optionally, sprinkle with sesame seeds before the final bake.
61Score the top of the bread before baking.
62Score the top of the bread before baking.
63Score the top of the bread before baking.
Ingredients
500 g white bread flour
500 g white bread flour
500 g white bread flour
2.5 tsp instant dried yeast
2.5 tsp instant dried yeast
2.5 tsp instant dried yeast
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp sugar
1 tsp sugar
1 tsp sugar
2.5 tbsp olive oil
2.5 tbsp olive oil
2.5 tbsp olive oil
300 ml lukewarm water
300 ml lukewarm water
300 ml lukewarm water
sesame seeds
sesame seeds
sesame seeds
Equipment
bowlmixerpizza steel or stoneoventrayparchment paper
Tips
If you want a bread with more flavor, reduce the yeast to 1tsp, follow the same method but place the dough in an airtight container and leave in the fridge overnight. Shape and Bake the same way.
When baking, cover with a cold tray on top and pour a glass of water on to a hot tray at the bottom of the oven for steam.
Remove the tray from the bottom of the oven after 20 minutes to allow excess steam to escape and for the bread to get color.