white bread with a crispy crust

Directions

1. Heat the water to 37 °C, pour it into a mixing bowl, and dissolve the yeast in it. Add the oil, salt, and, if desired, sugar or syrup. ⏱ ≈ 20 min
2. Incorporate most of the flour. Work the dough with a ladle or wooden spoon until it comes together and pulls away from the sides of the bowl. ≈ 4 min
3. Pour transfer the dough to the floured work surface, add the remaining flour and knead until it is smooth and no longer sticks. ≈ 10 min
4. Return the dough to the mixing bowl, cover it with a dishcloth, and let it rise for 1 hour. ⏱ 1 hr

Small bread

1. Divide the dough into 4 parts, roll each into a sausage shape on a floured surface, cut each sausage into 8 pieces, and form into balls. Let rise for 30 minutes, uncovered, on a greased or parchment-lined baking sheet. ⏱ 30 min
2. Bake in the middle of the oven for about 8 to 10 minutes at 225 °C. Remove the small breads, generously brush them with cold water, and let them cool under a dishcloth. ⏱ 10 min

baguette

1. Divide the dough into 4 equal parts. Roll each part out into a rectangle of approximately 30 x 20 cm on a floured surface, then roll it up into a baguette about 20 cm long. Place on a greased baking sheet, score with a sharp knife, and let rise for 30-40 minutes, uncovered. ⏱ 40 min
2. Bake in the middle of the oven for about 10 minutes at 275 °C. Remove the baking sheet, brush the baguettes with cold water, turn off the oven, and continue baking for 15-20 minutes in the residual heat. ⏱ 10 min

bread

1. Divide the dough in half and shape two oval or round loaves. Place them on a greased baking sheet, score them, and let them rise for 30 minutes without covering. ⏱ 30 min
2. Bake in the lower part of the oven for about 10 minutes at 250 °C. Remove the bread, generously brush it with cold water, reduce the oven temperature to 175 °C, and continue baking for about 25 minutes. ⏱ 10 min