Wheat bread - simple and very tasty

Kitchen appliances and utensils: oven, baking sheet, parchment paper, sieve, large bowl, spatula, fork, cling film, knife, spray bottle.

Ingredients

Step cooking

1. First, 1 kg of flour is sifted into a large bowl. Following this, 100 ml of olive oil is poured into the same container. The ingredients in the bowl are thoroughly mixed with a spatula. 500 ml of water is poured into a large container.
   
2. 30 g of fresh yeast are added to it, which should be crushed over water. And then mix thoroughly until a homogeneous suspension with a fork, breaking the remaining solid pieces. Now the yeast solution is gradually poured into a bowl with flour, while the contents need to be constantly stirred with a spatula. Next, the remaining 140 ml of water is poured into the bowl, also stirring with the mass during pouring. Next, the resulting mass, mixed with hands, is molded into a single lump and laid out on the work surface. Now it's time to carefully knead the dough with your hands. At the same time, if the mass begins to stick to your hands, do not use a flour bedding, this will make the bread too heavy. It is better to smear the working surface with a small amount of olive oil.
   
3. In the process of kneading, it is desirable to stretch the mass in different directions. Thus, more oxygen will enter it, which will make the bread more airy. The total duration of the procedure is approximately 15-20 minutes. Now it's time to add 20 g of salt. To do this, the dough is rolled into the form of a layer, and then sprinkled with salt. Next, the test mass must be kneaded for 10 minutes. After that, the dough is transferred to a bowl slightly oiled with olive oil.
   
4. The container is covered with cling film. After that, it must be set aside for 40 minutes at a room temperature of 22-24 ° C or for 1 hour at a temperature of about 18 ° C, so that the dough "fits". After this period, the dough is laid out on a work surface sprinkled with flour. Now the total mass is divided into two parts.
   
5. One of the pieces is flattened by hands into a rectangular layer. Further, the corners from the opposite wide side are wrapped towards the center of the reservoir. Next, a place is wrapped between these corners. And then the workpiece tucks itself, as it were.
   
6. The result is an elongated mass in the shape of a loaf. It must be placed on a baking sheet covered with parchment paper. With the second piece, the procedure is repeated in the same way. After 10 minutes, you need to sprinkle with water and sprinkle thoroughly with flour. Now the workpieces should stand for another 30 minutes to proof before baking. At this point, it’s time to turn on the oven for heating. After the time of proofing, thin notches are made on the workpieces with a knife. You need to do them along the workpiece and slightly at an angle.
   
7. Then the baking sheet with the blanks is placed in a preheated oven. Baking temperature of at least 200 ° C for 25 minutes. In this case, the workpieces must be thoroughly rinsed with water through the spray gun. The steam inside the oven will provide a beautiful and tasty crust on the bread. After this period, it remains to get a baking sheet, and white bread is ready to eat, enjoy your meal.
   

Video recipe

The video from the author of the recipe illustrates in detail the process of kneading and molding the dough, as well as baking white bread in the oven in detail.It will come to the rescue if a step-by-step instruction with a photo does not describe in detail any moment of preparation.

Other bread recipes