more flour. Knead the dough by hand until it reaches a smooth consistency.
First Fermentation: Cover the dough and let it ferment for 25 minutes in a warm place (around 30°C or 86°F).
Folding the Dough: After 25 minutes, grease your hands and fold the dough inwards to incorporate air. Cover again and let it rest for another 20 minutes.
Second Folding: Grease your hands again and fold the dough once more. After a few minutes of folding, cover the dough and let it rest for 1 hour.
Shaping the Dough: After the dough has fermented, sprinkle flour on a clean work surface and pour the dough onto it. Form the dough into a ball.
Dividing the Dough: Divide the dough into 4 equal parts. From each piece, form a ball and let them rest for 7 to 10 minutes.
Prepare for Baking: Sprinkle flour on top of each ball and gently press to expand the dough. Sprinkle cornmeal onto parchment paper and place the dough on top.
Final Preparation: Pour 2 tablespoons of olive oil over the dough in the tray.
Bake the Bread: Preheat your oven to 220°C (428°F) and bake the bread for 7 to 10 minutes or until golden brown.
Enjoy: Allow the bread to cool slightly, then enjoy it warm, soft, and delicious!
Serving Suggestions
Serve with butter, jam, or your favorite spreads. Great for making breakfast sandwiches or toast!
Cooking Tips
Continued on the next page
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