Chef’s notes

(In bakery, even the liquids are in grams, so there’s no mistake with the ingredients.)

Ingredients

• 1 satchel (7g) dry yeast
• 10 g sugar
• 350 g lukewarm water
• 25 g olive oil
• 500 g white flour

Directions

1. In a bowl, put the yeast and sugar, pour the water and add the oil. Leave it for 10 minutes. Then add the flour and the salt, and mix it for a minute with a wooden/silicone spoon. Cover it with cling film for an hour and put it somewhere warm. You can leave it there for up to an hour and a half if you have other things to do.
2. When the time passed, fold it a few times and put it back. Repeat it two more times every 30 to 40 minutes. (If you’re busy with other things, you can repeat this a lot, I did it up to around 10 times, and the dough gets better and better.)
3. After the last folding, turn on the oven at 240°C with the pot inside. After 30 minutes, one more fold, put it on a baking sheet and cover it with the upside-down bowl. After another 10 minutes, take out the pot, put the dough inside with the paper, put the lid back and put it in the oven for 25 minutes while reducing the temperature to 220°C.
4. When the time passed, take out the lid, reduce the temperature to 210°C, and leave it for another 22 minutes. After you take it out, remove the baking paper and leave it to cool off for at least 30 minutes. Bon appétit! (In the pictures, I used 400 g of white flour and 100 g of whole grain flour, in case you’re wondering about the colour, but you can start with white flour and see from there what you want changed.)