Today I made bread, for about 2 years now I make it at least once a week. It is so delicious, and the house fills with an intoxicating aroma. I love the smell of baking bread. And I must say that when I take it out of the oven, and especially when I taste it, it always gives me great satisfaction. Lately, I bake it in a pot made of the same material as the baking stone. But today I baked it on the baking stone. Homemade bread is simple to make, if you don’t have Homemade Sourdough Starter, traditional yeast will work just fine.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz all-purpose flour
- 7 oz semolina flour
- 1.5 cups water
- 5 oz sourdough starter (or 10 gr fresh yeast)
- 1 tsp sugar
- 2 tsps salt (leveled)
Tools
- Stand Mixer
- Bowl
- Baking Stone
- Proofing Basket
Steps
The night before, refresh the sourdough starter and let it double inside the turned-off oven overnight. The next day, dissolve it in the Bimby bowl with 1.25 cups of water and the sugar.
Add the flours and knead for 3 minutes at spiga speed. Let rest for 30 minutes.
After 30 minutes, add the salt and the remaining 0.25 cups of water. Knead for about 5 minutes again at spiga speed.
Transfer to the work surface and let rest for another 30 minutes. Then proceed with 3 rounds of folds at 30 minutes intervals.
Then let it rise in a bowl until it doubles.
Transfer back to the work surface, shape it into a rectangle, and let it rise for about 2 hours in the proofing basket. Be sure to keep the smooth side down, as that will be the top during baking.
After the rising time, which can be less than 2 hours, keep an eye on it. Preheat the oven to the highest setting with the baking stone inside, on the lowest rack. Once the oven reaches temperature, transfer the bread by flipping it directly onto the baking stone and bake for about 30 minutes at maximum (my oven at 482°F) then another 30 minutes at 392°F.
At the end of baking, let it cool in a vertical position or on a wire rack.
