Homemade Bread
by Cucina con Paolina - Ricette facili e veloci · 312K subscribers on YouTube
A simple, long-rising homemade bread recipe with a crispy crust and soft crumb. The autolysis technique helps develop gluten naturally for a light and digestible loaf.
- Difficulty
- easy
Ingredients
4 itemsMethod
- Mix the flour and water until the water is absorbed; do not knead into a smooth dough. Let rest for 1 hour (autolysis).
- After the rest, add the yeast and salt. With wet hands, perform two sets of folds (stretch and fold) at 20-minute intervals.
- Let the dough rest at room temperature for about 1 hour.
- Place the dough in the refrigerator for 12 hours (overnight).
- Remove the dough from the fridge; place it with the seam side up on a floured surface. Let it rise until nearly doubled (about 1–2 hours).
- Bake in a preheated oven at 230°C (450°F) for 30–40 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
- Let the bread cool completely on a wire rack before slicing.
Cucina con Paolina - Ricette facili e veloci
Home cook312K subscribers on YouTube103.5M total channel viewsCiao a tutti da Paolina, sono una romantica foodlover che considera la cucina il gioco più bello sin da bambina! Amo le ricette della buona cucina italiana e mi diverto a sperimentare piatti creativi e sfiziosi. Nel mio canale troverete ricette facili e veloci preparate in casa con amore e fantasia! Vi ringrazio sin da ora per i like e i commenti che lascerete e sarò felice se condividerete con i vostri amici le mie videoricette! 💗 🔔 Se non volete perdervi i prossimi video che pubblicherò, iscrivetevi al canale e attivate la campanella. 👉 https://www.youtube.com/channel/UCjlvZW2sSwPFRE2z3h0EsEQ 🌐 PAGINA FACEBOOK https://www.facebook.com/incucinaconpaolina 🌷INSTAGRAM https://www.instagram.com/incucinaconpaolina73/?hl=it 🤝 Business and Marketing mail iccpaolina73@gmail.com
