@hernandezchristop79: 🥖 Large Rustic Bread (traditional style) Ingredients: 1 kg wheat flour (or a more rustic flour, like whole wheat or stone-ground) 600 ml warm water 10 g dry yeast (or 30 g fresh) 1 tablespoon salt 1 tablespoon olive oil (optional, for softness) Preparation: Activate the yeast Mix the yeast with part of the warm water and let it rest for 5 to 10 minutes until foamy. Mix the ingredients In a large bowl, put the flour and salt. Make a well in the center and add the activated yeast and the rest of the water. Knead the dough Mix until a smooth dough forms. Knead for about 10 to 15 minutes until it’s smooth and elastic. First fermentation Cover with a cloth and let rest for 1 to 2 hours, until it doubles in size. Shape the bread Shape into a large round loaf. Place it in a floured pan or directly on a baking tray. Second fermentation Let rest for another 30 to 40 minutes. Bake Make cuts on top with a knife. Bake in a preheated oven at 220 ºC for 35 to 45 minutes, until golden and the crust is crispy.

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Friday 09 October 2026 08:06:17 GMT