Hey guys, I'm El Cookerino and today I'm going to show you how to easily conjure up a fantastic bread on the table.
The dough for this bread has a high water content and is therefore juicy inside and very crispy outside. The dough can be prepared the day before because it needs to rise for 12 hours due to the low yeast content (which gives the bread a very fine taste).
This bread is on the menu at El Cookerino almost every day. Simply delicious!
Ingredients for one loaf: 2 cups of wheat flour (Type 405 or 550) 1 cup of lukewarm water 1/4 cube of fresh yeast or 1/2 packet of dry yeast 1 teaspoon of salt Some durum wheat semolina (about 2 handfuls)
Add the flour to a bowl. Add 1 teaspoon of salt and stir it in. Dissolve the yeast in a cup of lukewarm water, add it to the flour and roughly stir it in. Add 2 teaspoons of rapeseed oil to the dough (do not stir) and cover it. Let it rise for 12 hours at room temperature. Put durum wheat semolina on a work surface. Detach the yeast dough from the bowl using a dough scraper and put it on the semolina. Now stretch and fold it twice. Rotate the dough 90 degrees, roll it up, and fold the sides. Quickly transfer the bread to a baking sheet (be careful, the dough is very soft!) and sprinkle some semolina around it. Let the dough rise for another 30 minutes on the baking sheet. Bake the bread in the oven at 240°C (fan) for 30 minutes.
Kitchen Hack: Before baking, pour an espresso cup of water on the bottom of the oven. This will make the bread extra crispy.
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