Bread in the Oven

Ingredients

• Wheat Flour 40 oz
• Honey 0 oz
• Dry yeast 0 oz
• Salt 0 oz
• Water 25 fl oz

Step-by-Step Guide

Step 1

In the mixing bowl, pour in the water (do not add all the water at once, in case the flour is weak), add fresh yeast, mix slightly, and then add the flour. Knead the dough on low speed with the dough hook for 3 minutes. If the dough is too stiff, add more water.

Step 2

Add honey and knead the dough for another 2 minutes.

Step 3

Add salt to the dough and continue kneading for another 2 minutes. Then increase the mixer speed and knead for an additional 3 minutes.

Step 4

Transfer the dough to a greased bowl, cover it with plastic wrap, and place it in a warm spot for 40 minutes.

Step 5

After 40 minutes, knead the dough: place it on a floured surface and stretch it into a thick round. Pull one edge of the dough upward, then fold it over to meet the opposite edge. Repeat this process for all four sides of the round, then return the dough to the bowl and let it rest in a warm place for another 30 minutes.

Step 6

Divide the dough into pieces of approximately 500 grams each and shape them into round rolls. Cover them with a cloth and let them rest for another 30 minutes.

Step 7

Preheat the oven to 480°F (482 degrees Fahrenheit) and place two baking sheets, one on the top rack and one on the bottom. Dust the risen rolls with flour and make slashes in the tops using a blade. Place the bread on the top baking sheet and pour half a cup of water onto the bottom baking sheet. Bake for 10 minutes, then open the oven door to release steam, reduce the temperature to 445°F (446 degrees Fahrenheit), and bake the bread for an additional 15 to 20 minutes.

Step 8

Let the finished bread cool on a wire rack.