500 grams of flour 0 (or 00)
370 ml of water
12 grams of brewer’s yeast (half cube)
2 teaspoons of salt
1 teaspoon of honey
Dissolve the yeast in a little water taken from the total amount. Add it to the flour, mix and slowly join all the remaining water. Add salt and mix to absorb the dough which will be grainy, soft and sticky.
Dust the surface of the dough with plenty of flour, cover with film and let rise at room temperature for 60/90 minutes.
Transfer the dough on a lollipop lined with oven paper well floured. Divide in three parts, move them gently and distance them until you form three loaves of bread.
Bake the bread in a hot static oven at 230 º C and let it cook for about 30 minutes