Summary

Ingredients

• 1 kg flour
• 1 bag / s dry yeast
• 650 ml water
• 20 g salt

Print Recipe Pin Recipe

Instructions

1. Knead the ingredients into a dough.
2. Leave to rest in the refrigerator for 12 hours to 14 days, this will make the bread nice and fine-pored. Shape all or part of the dough into a long loaf. Do not knead too much, otherwise the airy will break. Bake at 200 °.
3. The bread can be modified with sun-dried tomatoes, herbs, olives, etc.