Homemade Bread

Method

1. Crumble and dissolve the fresh yeast in the water.
2. Add Manitoba flour and 00 flour to a bowl, also add a teaspoon of malt.
3. Add half of the yeast-water mixture to the flour and start kneading.
4. Add salt, then continue adding the remaining water little by little.
5. Knead the dough until it is smooth and elastic (incordare), about 10 minutes.
6. Let the dough rest for 10 minutes.
7. Transfer the dough to a lightly floured surface, flatten it slightly, and give it folds: bring the edges to the center.
8. Shape the dough into a ball and place it in a lightly floured bowl.
9. Cover with plastic wrap and let it rise for about 2 hours or until doubled.
10. After 2 hours, turn the dough onto a floured surface, repeat the folding and shaping, then place on a floured baking sheet.
11. Cover with a damp cloth and let it rise for about 1 hour.
12. Score the top with a knife.
13. Preheat oven to 250°C, then reduce to 230°C and place a small bowl with hot water on the bottom of the oven.
14. Bake for 20 minutes, then reduce to 180°C, remove the water bowl, and continue baking for another 35 minutes with the oven door slightly ajar using a cloth.