Ingredients:
500 g Type 0 Soft Wheat Manitoba Flour (white bread flour) – Origini Line
300-350 ml water
15 g baker’s yeast
10 g salt

Directions:
In a mixer bowl, mix all ingredients to obtain a smooth dough. When the dough starts pulling together, work it by hand until it reaches the right consistency. Divide into several pieces and rest wrapped in wet cloths. Let rise in a warm place for about 3 hours (use a 20° oven as a proofer). Once proofed, or before proofing, form the dough into your favourite shape with the help of some more Manitoba flour. Bake at 200° for 30 minutes until golden brown.



In cooperation with Taste Of Style