Homemade Bread

Method

1. Add 1 kg of 00 flour (W around 300) to a large bowl. Pour in 700 g of water gradually, mixing at the same time.
2. Add about 10 g of dry yeast (for a quick fermentation; use 3 g for an overnight proof) and continue mixing.
3. Add 10 g of salt and knead the dough on a work surface for a few minutes.
4. Cover the dough and let it rest for 15-20 minutes, then fold the dough. Repeat the folding process twice more.
5. Return the dough to the bowl, cover, and let it rise until doubled in size (about 2-3 hours at room temperature for the quick version).
6. Once doubled, divide the dough into two pieces, shape into loaves, and place on a baking tray. Cover and let rise again for 1-1.5 hours until doubled.
7. Preheat the oven to 220°C. Place a small pan of water on the bottom of the oven to create steam.
8. Score the top of the loaves with a sharp knife or blade.
9. Bake the loaves on the bottom rack for about 20 minutes, then move them to a higher rack and continue baking for another 20-25 minutes (total 40-45 minutes). In the last few minutes, open the oven door slightly (e.g., with a wooden spoon handle) to dry any excess moisture.
10. Check doneness by tapping the bottom of the bread; it should sound hollow. Let cool completely before slicing.