Ingredients
Scale
- 4 cups (500g) bread flour
- 1 ½ cups (360ml) lukewarm water
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Dissolve yeast in lukewarm water and let sit until frothy.
- Mix flour and salt in a large bowl. Slowly add yeast mixture and olive oil; stir until wet, sticky dough forms.
- Knead dough by stand mixer or by hand until smooth and elastic, about 8-10 minutes.
- Place dough in oiled bowl, cover, and let rise until doubled (1.5-2 hours).
- Turn dough onto floured surface, divide into two pieces, shape loosely into rectangles.
- Proof shaped loaves on parchment-lined baking sheet for 45-60 minutes.
- Preheat oven to 450°F (230°C) with baking stone inside. Dust loaves with flour.
- Bake on hot stone for 25-30 minutes until golden and hollow sounding.
- Cool completely before slicing.
Notes
- Do not add too much extra flour; dough should be sticky.
- Perform gentle stretch and folds during first rise to build gluten.
- Use steam in the oven for a crisp crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Baking
- Method: Oven baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2
- Calories: 210
- Sugar: 0.2g
- Sodium: 350mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg