Step 1

Prepare the yeast mixture:

Step 1

• Pour 450ml of room temperature water into a mixing bowl.

Step 2

• Add the yeast to the water and use your fingers to help dissolve it completely. (The more yeast you add, the less resting time it needs, but the longer it rests, the more flavour the dough will have.)

Step 3

2. Add the flour:

Step 1

• Gradually incorporate the flour into the yeast mixture. Use one hand to add the flour and the other to mix, ensuring to blend well to avoid lumps.

Step 2

3. Add the salt:

Step 1

• After all the flour has been incorporated and the dough begins to form, add the salt.

Step 2

o Continue to mix and knead the dough in the bowl to ensure the salt is

Step 3

evenly distributed throughout the dough.

Step 4

4. Knead the dough:

Step 1

o Transfer the dough onto a clean surface and knead it thoroughly

Step 2

until it becomes smooth and elastic.

Step 3

5. First proofing:

Step 1

• Shape the kneaded dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth.

Step 2

o Let the dough rest for about 1-2 hours at room temperature until it

Step 3

doubles in size.

Step 4

6. Form dough balls:

Step 1

• Divide the dough into 5 equal portions, each weighing approximately 230 grams, and shape each into a smooth ball.

Step 2

7. Second proofing:

Step 1

• Place the dough balls on a tray or in a container, cover them well, and let them rest in a cool area (around 16°C to 18°C) for 24 hours to slowly rise. The more yeast you add, the less time they need, but the longer they rest, the more flavour the dough will have.