This is bread which you find most often on our table, this is the simplest option with fewer consumables, but that fits with all types of food and it is my husband’s favorite. Is obtained from refined flour, which means that wheat goes through a process of grinding, where the outer berry is removed, marching out of fiber, vitamins and minerals, but resulting in an bread soft, fluffy and tasty.
Although it is absolutely delicious has many carbohydrate which are fattening.
For cooking I use high-gluten flour or bread flour, and I have a set of rules i use for every bread: always powder flour before you begin kneading to obtain a loaf of bread more fluffy, I use a giant dish for kneading because after leavening dough does not stick to the lid or plastic wrap covering the dish, I am avoiding that salt and yeast meet because yeast can remain with consequences :)).
I have supplemented a little bit the recipe, because my little help in the kitchen, Robert wanted his own bread also.
Add sifted flour in a roomy round bottom bowl, add salt mixing well and then add the yeast.
In dry ingredients add water slowly and mix well, and continue to roll on the board to get an elastic dough.
Transfer the dough back in bowl, cover it and expect to double its volume, it took me about 45 minutes.
After the dough has leavened put it on the boars, well covered in flour and fold all edges inwards so as to form a ball or oval like me.
Place it in a sieve, banneton or a towel covered in flour with plain side down and let him leaven.
Preheat oven to 430 degrees F (220 degrees C) with a water tray inside.
Put the bread into tray or baking stone with plain side up this time and notch it in 3 places.
After 25-30 minutes remove the water tray from the oven and lower temperature about 390 degrees F (200 degrees C) and continue baking for another 30-35 minutes.
My bread came out like in the picture above, along with Robert’s bread.