Ingredients:
– Chrono mix 310g
– few tablespoons of olive oil
– baker’s yeast – fresh or dry 15g
– room temperature water 180ml
Bake for about 40-45 minutes at 200-220˚C
Mixing homemade bread is always a pleasant challenge. I think that’s the only “kitchen” scent that doesn’t bother me, I even enjoy it.
In order to get to that aroma, roll up your sleeves.
You can activate the yeast in water. Combine activated yeast, oil, and half of the Chrono mix. Knead the dough with a mixing spoon or spiral attachment on the mixer. When the mixture is even, gradually add the remaining amount of the Chrono mix along with constant stirring. Be persistent, the dough likes to be kneaded, it’s a bit sticky, but it does so to fight against you. When the dough is kneaded, when you feel its firmness under your fingers, it’s time for a break. Cover it and let it rest for about twenty minutes. In the meantime, prepare a pot with a lid large enough to fit the dough into it. Insert the empty pot with the lid into the oven and turn on the heaters. Let it warm up. Cut out the baking paper which you will use to put the fermented dough into the pot when the time comes.
Shape the dough into a loaf or make it round… Let it rest again in a lukewarm place, protected from drying out, for up to half an hour. Before putting the bread into the pot, cut it in several places with a sharp knife.
Return the pot into the oven and bake for half an hour, after which we remove the lid and then continue to bake for another 15 minutes. You will be delighted with the shape of the bread and the amazing smell.
If you have experience in preparing bread, feel free to work as usual, do not change much. For those with less experience, the advice is to play with the dough, but gloves are a must for working with the oven!