Bread Dough

Bread Dough

Alessandro Clemente

Baking bread seems to many a very challenging endeavour. When a true bread lover considers all of the perfect components that must work together to create a truly delicious bread, they think there is no way they themselves could cook this. But, when you are open to the possibility, you find that baking a delicious bread may be more achievable than you thought.

Our recipe today is for a bread variety with a crispy light edge and a soft interior. This timeless recipe can be used to pair with any dish to add flavor and texture and the simple delight that a good bread brings. Once you are able to master this simple recipe you can begin to make variations on it according to your preference.

What You’ll Need

  • 1 ¼ cups Manitoba Flour
  • 3 cups 00 Flour
  • 1.5 cups room temperature water
  • ¼ ounce yeast
  • 1 teaspoon of malt
  • Up to ¼ ounce of salt

What To Do

  1. Dissolve your yeast in your room temperature water by mixing it slowly in with the water
  2. In a separate bowl combine both your Manitoba and your 00 flour
  3. Add your teaspoon of malt to the same bowl
  4. Combine all flours thoroughly
  5. Mix your flours together and slowly pour in your water, little by little
  6. Add about half of your water and continue kneading until fully absorbed
  7. Add your salt to your dough and then continue to knead again
  8. Now add the second half of your water to the forming dough, again very slowly
  9. Once all of the water has been added, continue kneading with both hands for about 10 minutes
  10. Let your dough rest, uncovered for about 10 minutes
  11. Transfer your dough to a lightly floured surface
  12. Begin expanding it and then folding it onto itself
  13. Once folded in turn it over and do the same once more
  14. Once you have a smooth round ball of dough, place it in a floured bowl and cover with plastic wrap
  15. Let it rise at room temperature for about two hours
  16. Return your dough to a lightly floured surface once again and repeat the same folding pattern
  17. Complete the folding by creating a smooth ball of dough
  18. Transfer your dough to a floured baking pan
  19. Cover with a damp cloth and allow to rise for one more hour
  20. Once the dough has risen preheat your oven to 475 degrees
  21. Before placing in the oven you may opt to cut a decorative cut into the top
  22. Reduce the heat to 450 degrees
  23. Place a large bowl of water at the bottom of the oven to promote humidity
  24. Bake the bread for about twenty minutes before lowering the temperature to 350
  25. Remove the bowl of water and continue cooking another 35 minutes
  26. Once it is baked allow to rest for several minutes before digging in!

Add a comment

* Comments must be approved before being displayed.
Pappardelle Pasta

Pappardelle Pasta

Pappardelle was first mentioned in writing at the end of the 13th century and became so famous in the Tuscan region that the writer Bocaccio, one of the three fathers of the modern Italian language, mentioned the dish in his famous work The Decameron. But he’s not the only writer to mention the pasta; several Renaissance writers sang the praises of pappardelle in their writing. 

What Is the Best Flour for Pasta? A Cook's Guide

What Is the Best Flour for Pasta? A Cook's Guide

Fabbri1905: Amarena Wild cherries tradition and much more

Fabbri1905: Amarena Wild cherries tradition and much more

The lovers of sweets will be surprised by the quality of the Amarena wild cherries in Syrup. They are great as a topping upon your ice creams and desserts, or you can enjoy this product as it is. Plus, the jar that contains them is the perfect decoration for your kitchen.

Caputo Flour

Caputo Flour

It is important when preparing Italian food, whether it be pizza, fresh pasta, pasta sauce or any other Italian recipe, that you use the best ingredients such as Italian flour, Italian tomatoes etc.