Italian White Bread

Summary

Ingredients

For the pre-dough:

• 200 g durum wheat flour (Semola di Grano Duro rimacinata)
• 200 g water, room temperature
• 5 g yeast

For the main dough:

• Pre-dough
• 550 g durum wheat flour (Semola di Grano Duro rimacinata)
• 280 g water, room temperature
• 15 g salt

Also:

• 5 g sesame seeds, unroasted

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Instructions

1. Make a pre-dough from flour, water and yeast (a teaspoon of rye can be used instead of yeast, but not everyone likes the strong taste). When it has risen loosely and bubbles, add the ingredients for the main dough. Knead with the machine for about 8 minutes until the dough is smooth and elastic. Transfer to a container and let rest for 60 minutes. After half an hour, fold the dough a few times to create tension. After the 60 minutes, divide the dough in two and take effect. At the end, sprinkle sesame seeds on the work surface and roll the dough pieces in it. Let rise in proving baskets with the end up. Baking: make a cut, 10 minutes at 250 ° with steam (spray into the oven, some ovens have a burst of steam function). Then let off the steam and bake at 230 ° - 240 ° for approx. 30 minutes, then switch off the oven and leave the bread in for approx. 10 minutes. It`s done if it sounds hollow when you tap the bottom. Note: you don`t have to divide the dough, this will make the bread bigger.