Rustic bread

Kneading time: 13´.

Temperature of the dough: 25 ºC.

1ª Fermentation of the dough without dividing: 5´/10´.

2ª Fermentation of a piece of the divided dough: 1h 30´.

3ª Fermentation of a formed piece: +/- 30´.

Baking time: 25´/30´.

Temperature of the oven: 205 ºC.

METHOD

• Knead all the ingredients together until you get a tight, soft and yellowish dough.
• Divide it into pieces of +/- 500 g. and make balls.
• Let the balls ferment without any moisture but letting air in.
• 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, with the joint facing downwards
• Ferment without moisture.
• The volume should be approximately twice the initial size.
• Place the floured dough on baking sheets, with the part that joins on one side of the loaf.
• Cut the pieces with a longitudinal cut parallel to where the dough joins.
• Steam bake them.