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Стирато - пресный хлеб

Stirato - Simple Italian Bread

Homemade stirato bread with a long fermentation: moist, open crumb and a crisp crust, baked at 250°C with steam.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising time 12 hours 40 minutes
Total Time 13 hours 30 minutes
Servings: 4 loaves
Ingredients Method

Ingredients
  

  • 400 g flour
  • 300 ml water cold
  • 7 g salt
  • 0.5 tsp dry yeast

Method
 

  1. Mix the dough the night before - it needs to ferment for at least 12-18 hours. Combine the dry ingredients in a bowl, pour in the cold water, and stir with a fork or whisk. Cover the bowl with plastic wrap and leave it at room temperature for the specified time.
  2. This is how the dough looks after 12 hours.
  3. Flour the counter well, turn out the dough, and stretch it into a rectangular sheet, dusting more flour on top.
  4. Fold the dough: first away from you to the middle, then toward you - you'll get a roll.
  5. Cut the roll in half. Leave the loaves on the counter for another 40 minutes under a towel to rise.
  6. Preheat the oven to 250°C and be sure to place a bowl of water at the bottom for steam. Transfer the loaves to a floured baking tray, stretching each one by hand into a long baguette shape.
  7. Bake the bread for 30 minutes, then remove and let cool on a wire rack. Enjoy!