Bread loaf

With this recipe you can make bread loaf, bread stick, fougasse, etc. 
Just follow the main recipe and then shape the dough the way you like it.


INGREDIENTS

Here we have two different recipes depending if you're using Bread Improver or not:

-- with Bread Improver  --

500g strong flour
10g fresh yeast
5g bread improver
10g salt
355g water, lukewarm

The measurement of Bread Improver is 1g for 100g of flour.


-- without Bread Improver --

500g strong flour
10g fresh yeast
10g salt
350g water, lukewarm



METHOD (with Bread Improver)

1. In a bowl mix together flour, bread improver and salt.
2. Rub in the yeast to breadcrumbs consistency.
3. Add the water and with the scraper mix to a smooth dough.
4. Remove the dough from the bowl and knead the bread on the table (approximately 200 folds). No flour should be added on the table. Also don't over knead the dough as it may become too hard to work.
5. Scrap off the bits of dough stuck to the table and add it to the mix.
6. The dough should still be a bit sticky and should spring back when pressed with the fingers.
7. Cover the dough and leave to prove for at least half hour, or until double the size.
8. As Bread Improver was used for this recipe, the dough is ready to go in the oven.
9. If Bread Improver has NOT been used, then shape the dough on a floured surface, but on the baking tray and leave to prove for additional half an hour.
10. Sprinkle a bit of flour on the bread dough and put in the oven.
11. Bake for 45 minute at 220'c.