Step-by-Step Preparation:
1. Prepare the Liquid Mixture:
In a large mixing bowl, combine 200 ml of water (about 0.85 cups), 25 grams of sugar (2 tablespoons), and 3 grams of yeast (1 teaspoon). Stir well to dissolve the sugar and yeast. This will help activate the yeast and kickstart the fermentation process.
2. Mix in the Dry Ingredients:
Gradually add 300 grams of bread flour (2 cups) and 3 grams of salt (1/2 teaspoon) into the liquid mixture. Stir until everything is combined and a dough starts to form. The dough will initially be sticky, which is normal.
3. Incorporate Olive Oil:
Add 20 grams of olive oil (2 tablespoons) to the dough. Use a spatula or your hands to mix it in until the dough becomes smooth and slightly elastic. The olive oil not only adds flavor but also contributes to the soft texture of the bread.
4. First Rest:
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 20 minutes. This resting period allows the gluten to start developing, which helps create a soft and fluffy loaf without needing to knead the dough.
5. Knead and Let Rise:
After the first rest, stir or lightly knead the dough again to smoothen it. Cover the dough and place it in a warm area to rise for about 1 hour, or until it doubles in size. The first rise is crucial as it helps the dough develop air pockets, resulting in a lighter, fluffier texture.
6. Prepare the Dough for Shaping:
Once the dough has risen, dust a clean surface with flour and gently transfer the dough onto it. Sprinkle more flour on top to prevent sticking, then press down on the dough to release the air and flatten it slightly.
7. Shape the Dough:
Fold the dough in half four times to help build its structure, then shape it into a round ball. Divide the dough into three equal parts, and shape each piece into a tight ball by rotating it on the floured surface with cupped hands.
8. Let the Dough Rest Again:
Cover the dough balls with a towel and allow them to rest for an additional 15 minutes. This brief rest period will make the dough easier to shape for the final rise.
9. Final Shaping:
Press each dough ball into a long strip, then fold the sides in and roll it into a log shape. Place the shaped dough into the prepared mold (20.8×11.8×11 cm) and repeat with the other dough pieces.
10. Second Proof:
Cover the mold with a cloth and let the dough rise in a warm place for about 50 minutes, or until it fills 80-90% of the mold. This second rise adds more air, resulting in a soft, tender crumb.
11. Bake the Bread:
Preheat your oven to 170°C (340°F). Once the dough has risen, place it in the oven and bake for 25-30 minutes, or until the top turns golden brown. You can check if the bread is done by tapping the bottom—it should sound hollow. If you prefer precision, use a thermometer to ensure the internal temperature is around 93°C (200°F).
12. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for a few minutes. Transfer the loaf to a cooling rack to cool completely before slicing. Once cooled, slice and enjoy your homemade bread with butter, jam, or your favorite toppings.
Key Tips for Success:
1. Substituting Olive Oil:
If you don’t have olive oil on hand, you can replace it with sunflower oil, vegetable oil, or canola oil. Each oil will slightly change the flavor of the bread, so pick based on your preference.
2. Adjusting Baking Time and Temperature:
Oven temperatures can vary, so keep an eye on your bread during the last few minutes of baking. If your oven runs hot, you may need to reduce the time slightly or cover the bread with foil to prevent over-browning.
3. Customize with Herbs or Seeds:
For added flavor and texture, you can mix in your favorite herbs (like rosemary or thyme) or seeds (such as sesame, flax, or chia) into the dough.
4. Avoid Overproofing:
Be mindful of the dough during both rises. Overproofing can lead to dense, heavy bread. When the dough has risen by about 80-90%, it’s ready for the oven.
