This is the easiest bread recipe you'll ever make! It's even easier than focaccia. It is so airy, fluffy and absolutely delicious. It has simple ingredients and you can make it the same day or in two days. Today we're sharing with you a two day recipe so we get a better flavor and perfect texture. Grab your ingredients and follow along!
Ingredients
- 450g of bread flour
- 415g of water at room temperature
- 4g of rapid rise yeast
- 10g of extra virgin olive oil
- 9g of salt
- Extra flour for dusting
Tools
- Mixing bowl
- La Couplet Whisk
- Dough Scraper
- Saran wrap or tea towel
- Parchment paper or Bakers Couche
- A spray bottle
Method
1. Add water, yeast, olive oil into a bowl and mix it well.
2. Add flour and salt and mix it all together until you have a rough ball, then cover it and leave it out at room temperature for 30 minutes.
3. After the 30 minutes, you'll do 7 sets of stretch and folds to strength the dough:
- How to fold: Wet your hands before handling the dough as it will be very sticky. Do it as much as you need. Stretch the dough gently upwards and fold it over the dough itself, rotate your bowl clockwise and do the same. Do this until you complete a 360. Cover it and repeat the same steps three more times with 30 minutes rest in between.
4. Once your sets are complete, cover it and take it to the fridge until the next day. 10 to 24 hours.
5. The next day, flour your working surface with plenty of flour as well as your dough before you gently drop it.
6. Flour your dough again on top and shape it into a rectangle using your hands or a bench scraper so you end up with straight edges all around.
7. Divide your dough as you prefer. You can cut two long pieces, or 8 to 10 individual pieces like this recipe. Using your hands or bench scraper, align your dough so you get uniform shapes.
8. Cover your sheet pan with parchment paper or a Bakers Couche (I used a cotton fabric) and flour it, then transfer your pieces onto it carefully, cover it with a tea towel and let it rest for one hour. In the meantime preheat your oven to 470 F for 30 to 40 minutes.
9. Next, transfer your pieces of dough carefully to a floured sheet pan (or the same if you used parchment paper in the previous step). Use two sheet pans so your dough has enough space around them. Place a piece of parchment paper on top and take it to the oven. Quickly spray the oven with water about 20 times and bake for 10 minutes at 470 F.
10. After the 10 minutes, lower the oven to 450 F and remove the parchment paper. Continue baking for another 10 minutes or until golden brown.
That's it! Let it cool down a bit and enjoy!