Ingredients for 900 g of dough
- Manitoba flour: 250 g
- 00 Flour : 250 g
- Water: 300 ml
- Extra virgin olive oil: 50 g
- Fine salt: 8 g
- Dried brewer's yeast: 3.5 g
- Malt: 1 teaspoon
To prepare the dough for the bread start by dissolving 3.5 g of dry yeast (or melt 12 g of fresh yeast) in warm water along with a teaspoon of malt (or sugar). Sift into a bowl (or on a work surface) along the Manitoba flour and the 00 flour, creating a hole in the center, which is called the fountain, and pour in the yeast mixture, malt, and water that you will have to temper a little with flour. Meanwhile, in the remaining warm water, dissolve the salt and add the oil.
Slowly pour in the liquid obtained on the flour, stirring with large, fast movements, until you have finished the liquid. Mix everything for about ten minutes, until you get a compact dough ball. Transfer the dough on a floured work surface and knead again with both hands for another 5 minutes. When the dough becomes smooth and elastic give it the shape of a ball so that you will have a round loaf (or if you prefer you can elongate the shape to get a baguette). Place it at this point in a floured bowl, cover with plastic wrap and let rise for about two hours in a closed oven that is switched off (you can keep the light on to accelerate rising).
When your dough for bread has doubled in volume once again place it on a floured work surface and reshape it into a ball. Place the dough in the center of a baking tray that is lined with a sheet of baking paper and let rise for another hour in a closed oven that is switched off. Put a small container with water on the oven bottom to prevent the dough from drying out.
After this time the bread dough will have again doubled in size and will be ready to be baked: with a smooth blade, on the surface of the dough make four cuts (square shaped if the loaf is round or 3 long diagonal cuts if you have made a baguette) about 1 cm deep and bake the loaf in oven already heated to 200 degrees, for about 45-50 minutes. Remove the loaf when it is golden brown and thanks to your bread dough can serve a great home made bread!