Bake your own bread effortlessly and with little effort
In a bowl place the flour and open a hole in the middle.
Add half the water and the olive oil
Crumble the yeast in and mix with the wooden spoon
Add remaining water and salt and continue stirring with the spoon
Cover with cling film and a towel on top and let it rest overnight
The next day place the dough on a workbench which you have sprinkled with flour
Fold it a few times. No kneading required.
Shape it and size as you want by folding a few times
Cover and let them rest for at least 30 minutes
Preheat the oven at 250 degrees without the fan
Score the buns, pass a little water with a brush and sprinkle a little flour on top
In the oven place a pan with boiling water to create steam
Bake for about 20 to 25 minutes
1 kg strong flour (for brioche)
600 g of water
40 g of olive oil
20 g of salt
2 g fresh yeast (or 1 g dry yeast)
Bake at 250 ° C on the resistance for about 20-25 minutes with a little steam.