Italian Bread

1. Spread out some flour and semolina. Dissolve the yeast in the warm water. Once this is done mix all the ingredients together and knead them for at least 5 minutes until you have a supple dough.

2. Form the supple dough to a ball, sprinkle it with flour and carve it in with a knife. Let the dough sit covered in a warm place until its volume has doubled in size. Knead out the air for one minute, roll the supple dough again into a ball, carve it in with a knife and let it sit until the volume has doubled.

3. Finally, sprinkle the dough with flour and bake it at 220°C for about 15 minutes with added steam function on level two, then bake it at 180°C for additional 30-35 minutes without steam.

3D Hot Air

15 minutes with added steam level 2 at 220°C

30-35 minutes without steam at 180°C

*Recipe is created for Series 4 and 6 Ovens (do check locally for availability). Settings procedure can be differed depending on oven used.

Professional chefs cut raw loaves with a clean razor blade or knife. The result: bread crumbs do not crack when baking.

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