Homemade Bread, Round

In a large bowl, we start by mixing the flour with salt, sugar, and the three tablespoons of sunflower oil. These ingredients are fundamental for obtaining a tasty and well-structured dough. Then, in another container, we dissolve the yeast in warm water, ensuring that the water temperature does not exceed 40 degrees Celsius, to prevent killing the yeast. Once the yeast is completely dissolved, we pour it over the flour mixture. We begin to mix with a wooden spoon or with our hands until all the ingredients come together and we obtain a dough that is neither too soft nor too hard, but perfectly elastic and homogeneous.

After the dough is well combined, we add the three tablespoons of olive oil. The olive oil will give a flavorful taste and a finer texture to the dough, so we take our time to incorporate it, kneading well until the oil is fully absorbed. It is important to knead the dough for at least 10 minutes to develop the gluten, which will help the bread rise beautifully.

After this stage, we place the dough in a bowl greased with a little oil and cover it with a damp towel. An excellent option to speed up the rising process is to place the bowl in the preheated oven at 20-30 degrees Celsius, with a pot of hot water inside. The humidity in the oven will help the dough rise evenly. Here, the dough will need about 30 minutes to double in volume.

Once the dough has risen, we sprinkle a little oil on the work surface and transfer it there. We divide it into two equal parts and knead each piece to give it the desired shape. The two formed loaves are placed in opposite corners of a baking tray lined with parchment paper. In the meantime, we put the tray back in the oven at the same temperature of 20-30 degrees Celsius for another 10 minutes, with the pot of water left inside to maintain humidity.

After the 10 minutes, we increase the oven temperature to 220 degrees Celsius. Now, we need to keep the pot of water in the oven to help form a crispy crust. Once the loaves have risen and reached a nice size, we bake them for about 25-30 minutes until they turn golden and the crust is crunchy.

Finally, when we take the loaves out of the oven, we sprinkle them with a little cold water to soften the crust, giving them a pleasant texture. We let the loaves cool on a rack to prevent condensation underneath them. Serve them warm or let them cool completely to enjoy later. Enjoy your meal!

 Ingredients: -1kg flour -5 tablespoons sunflower oil -500ml water -2 teaspoons salt -2 teaspoons sugar -3 tablespoons olive oil -40g yeast

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