Rustic bread

Kneading time: 12’

Temperature of the dough: 25 ºC

1ª Fermentation of the dough without dividing: 30’

2ª Fermentation of a piece of the divided dough: 10’

3ª Fermentation of a formed piece: 1h 30’

Baking time: 50’

Temperature of the oven: 185 ºC

METHOD

• Knead all the ingredients together until you get a dough of medium elasticity.
• Let it ferment letting air in for 30 minutes.
• Once the dough has been fermented, let the air out and cut into pieces of about 450 g.
• Let it rest for 10’ and form loaves with a point at the end and flour them.
• Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
• Place them on clothes or in floured drawers.
• Cut the pieces with a longitudinal cut parallel to where the dough joins.
• Steam bake.