Mix the dry ingredients together until a dough forms.
Add 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt to the wet mixture slowly while mixing. Stir until a dough forms.
Combine with the olive oil.
For every two tablespoons of dough, add twenty grams of olive oil. Integrate the oil into the dough by combining the two using a spatula.
Starting to Relax:
For at least 20 minutes, cover the bowl with a clean kitchen towel or plastic wrap to let the dough rest.
Add another knead to the dough.
Stir the dough again after 20 minutes to make sure it’s smooth. The dough will rise more easily without kneading if you do this.
Initial Editing:
To make sure the dough doubles in size, cover and let aside in a warm place for about an hour.
Proceed to prepare the dough for shape.
To keep things from sticking, dust a clean surface with flour or use a silicone baking mat. Transfer the dough onto the drying mat. To prevent sticking, sprinkle more flour over the dough. After that, flatten and eliminate air by pressing down on the dough.
Flatten the dough into a rectangle.
After you’ve folded the dough in half four times, shape it into a ball.
Keep Away from Mold:
Divide the dough into three halves of equal size. Roll the dough into a ball by encircling it with your palms and turning it over on the work surface.
Rest the dough.
Let the dough balls rest for about 15 minutes with a cloth covering them.
Fit each component into the mold.
Roll out the dough into a long strip using each piece. Gently push down on each one.
To make the dough longer, turn it over, fold in the edges, and roll it out.
To roll it from the thicker end, turn it over and flatten one side. Tightly squeeze the end to seal it.
Prepare yourself for the next round of inspection.
Fill the mold, which has dimensions of 20.8×11.8×11 cm and can accommodate 450g of dough, with each portion. Repeat with the remaining dough pieces.
Additional Editing:
Cover with a towel and set aside a warm area to let the dough to rise for about half an hour, or until the mold is 80–90% full.
Roll out the bread.
Prior to use, bring the oven temperature up to 170°C, or 340°F. After the dough has risen, cook it for about 25 to 30 minutes, or until it begins to look golden brown.
Continued on next page 👇(page 3)👇
