Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Dry yeast |
| ½ cup | Warm water |
| ½ cup | Plus 1 tablespoon of all-purpose flour |
| 5 cups | All-purpose flour |
| 1¾ cup | Lukewarm water |
| 1 \N | Pinches salt |
FOR THE SPONGE
FOR THE DOUGH
Start by making the sponge, by dissolving the yeast in the warm water, stirring with a wooden spoon.
Place ½ cup of the flour in a large bowl, add the dissolved yeast and mix with a wooden spoon till the flour is incorporated. Sprinkle the additional tablespoon of flour over the mixture, cover the bowl with a towel and place in a warm spot for 1 hour, allowing it to double in size.
Place the 5 cups of flour in a mound on a board, making a well in the center. In the well, place the sponge after 1 hour, with a pinch of salt and ½ cup of the warm water. Using a wooden spoon, carefully mix together all the ingredients, adding the remaining water. Start mixing with your hands, kneading the dough on the board for about 15 minutes, making a smooth homogenous dough. Give the dough the shape you desire, either a long or round shape, cover with a towel, place in a warm spot for one hour, allowing to double in size.
Pre-heat oven to 400 degrees. Place the dough in an oven, baking the bread for 55 minutes. When the bread is finished, remove from the oven and place it on a pasta board, standing on one of its sides, don=t allow the bread to sit flat. The bread should be allowed to cool for at least 2 hours.
Yield: 1 loaf
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO Converted by MM_Buster v2.0l.