Flower Bread

08 Dic Flower Bread

Ingredients:

• Ingredients:
• 500 g strong flour (or baker’s flour)
• 10 g fresh yeast (or 3.3 g dried yeast)
• 10 g salt
• 50 g extra virgin olive oil
• 300 g water
• 3 tablespoons extra virgin olive oil for brushing

Method:

If using fresh yeast, crumble it. If using dried yeast, simply add it directly.

Attach the dough hook to the mixer.

Place all the ingredients (flour, yeast, salt, oil, and water) into the mixer bowl.

• Knead for 5 minutes, starting on a low speed and gradually increasing to medium speed.
• Lightly flour the work surface and turn the dough out onto it.
• Shape the dough into a ball.

• Oil a clean bowl and place the dough ball in it.
• After the first rise, turn the dough out onto the work surface and shape it into a ball again.
• Let the dough rest for about 10 minutes.

• Divide the dough into 12 pieces of 75 g each and shape them into balls.
• Prepare a baking paper and arrange the dough balls on it, forming a flower design: 4 balls in the centre and the remaining 8 around them.
• Leave a little space between each ball so they can expand during the second rise and in the oven.

• Cover with a cloth and let rise for about 45 minutes.
• Preheat the oven to 250°C (top and bottom heat) for at least 30 minutes before baking.
• Just before baking, brush the surface of the bread with the 3 tablespoons of extra virgin olive oil.
• Transfer the bread with the baking paper to the oven.
• Pour half a glass of water into the bottom of the oven to create steam and close the door.
• Bake at 250°C for 5 minutes.
• Open the oven door slightly to release the steam, then close it and reduce the temperature to 220°C.
• Bake for about 30 more minutes, or until the bread is golden and cooked through.