Chef’s notes

In the bakery, all ingredients are measured in grams. Just in case you might think I made some mistakes.

Ingredients

• 500 g flour (just look for at least 10% protein)
• 7 g dry yeast (one satchel)
• 10 g sugar
• 10 g salt (finely grind)
• 25 g oil (I use extra virgin olive oil)
• 375 g lukewarm water
• 1 baking paper sheet
• A little extra flour to sprinkle

Directions

1. In a bowl, put the sugar (it feeds the yeast), yeast, water and oil in this order. Mix them a little and wait for 10 minutes.
2. After that, put the flour and the salt in a bowl, pour the liquid with yeast over and mix with a wooden spoon. In 2 - 3 minutes everything should be uniformly mixed. Cover for an hour and put it in a corner, preferably somewhere higher, where it’s a little warmer.
3. After the hour passed, use the spoon again and mix it once more for 30 seconds. Cover for another 30 minutes.
4. After that, spread the baking paper next to you. Sprinkle some extra flour on the table and put the dough over it. Sprinkle some flour also on top. Press and stretch the dough into a circle shape, lift the edges to bring them to the centre and turn it upside down on the baking paper. Cover the dough with the upside-down bowl that you used earlier.
5. Turn on the oven at 240°C for 25 minutes with the cast iron pot inside (lid included).
6. Pull out the pot and reduce the temperature to 230°C. Put the dough with the sheet in the pot, put the lid back, and set your alarm for 20 minutes.
7. Take the lid out, reduce the temperature to 210°C and bake for another 25 minutes.
8. Take it out, put the bread to cool off on two wooden spoons (or a baking grill), and enjoy. Bon appétit!