Feather bread that stays fresh for days.
The ideal bread for festive days, you can also prepare it the day before, and it will remain nice, soft, and light. It is a high-rise product, and you should knead it in a bowl or a stand mixer. Do not knead it on the work surface because the dough is soft.
You will find both the traditional preparation and the Bimby method.

If you want to see all my bread recipes click here

Cost: Very economical
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 1Piece
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

2.46 Kcal

calories per serving

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Energy 2.46 (Kcal)
Carbohydrates 0.53 (g) of which sugars 0.02 (g)
Proteins 0.09 (g)
Fat 0.01 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
Fibers 0.02 (g)
Sodium 5.91 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Feather Bread That Stays Fresh for Days

1 1/2 cups water
21.16 oz all-purpose flour (or Fiberpasta)
1 teaspoon sugar
0.18 oz fresh yeast
0.46 oz salt
to taste extra virgin olive oil

Feather Bread That Stays Fresh for Days

Tools for Feather Bread That Stays Fresh for Days

Bowl or stand mixer or Bimby
Parchment paper
Cooling rack
Baking sheet – non-stick (large)
Oven

Preparation: Feather Bread That Stays Fresh for Days

Traditional preparation

Grease the container with a drizzle of extra virgin olive oil and set aside.
Warm half of the lukewarm water and pour it into a bowl or stand mixer, add the yeast and sugar. Mix well.
Add the all-purpose flour and salt, knead. Transfer the dough to the work surface, shape it into a ball, and transfer it to the bowl.
Brush the dough with some oil and cover with plastic wrap. Let it rise in the oven with the light on for 3 hours.
Preheat the oven to 392°F and line a baking sheet with parchment paper.
Transfer the dough to the floured work surface, shape it into a regular shape, and sprinkle with flour.
Place the bread on the baking sheet and bake in the hot oven for 15 minutes at 392°F, then lower to 356°F and continue baking for another 5 minutes. Carefully remove from the oven and let cool on a rack before serving.
Here is the traditional preparation of Feather Bread That Stays Fresh for Days.
Grease the Varoma container with a drizzle of extra virgin olive oil and set aside.
Put 1 1/2 cups of water, the yeast, and sugar into the bowl, heat: 1 min./98.6°F/speed 2.
Add the all-purpose flour and salt, knead: on Dough/3 min. Transfer the dough to the work surface, shape it into a ball, and transfer it to the Varoma container and close with the lid.
Put 1000 g of water in the bowl and set: Cleaning. Empty the bowl.
Put 1 cup of water in the bowl, position the Varoma Fermentation for 3 hours at 122°F
Remove the Varoma.
Heat the oven to 392°F and line a baking sheet with parchment paper.
Transfer the dough to the floured work surface, shape it into a regular shape as desired, I made it round, and sprinkle with all-purpose flour.
Place the bread on the baking sheet and bake in the hot oven for 15 minutes at 392°F, then lower to 356°F and continue baking for another 5 minutes. Let cool on a rack
Serve the Feather Bread That Stays Fresh for Days made with the Bimby TM6