Homemade bread

Ingredients

• 1 kg ProFibra all-purpose mix
• 20 g salt
• 30 g sugar
• 40 g oil
• 40 g fresh yeast or 14 g dried yeast
• 900 g water (approx. 28°C)
• a little flour for dusting (in the video: ProFibra Sourdough feeding mix)

Method

1. Weigh all the ingredients into a bowl one by one.
2. Mix with a mixer for about 2 minutes on low speed and then for 4-5 minutes on high speed, until the dough is smooth and even.
3. Transfer the dough into tins, filling them to about 1/3 of their height - whatever the size of the tin.
4. Cover the tins (with a cloth, foil or a sheet - in the video a clear sheet through which you can see the dough rising) and leave to rise for 40-50 minutes. The cover keeps in warmth and moisture.
5. Meanwhile, preheat the oven to 210°C without fan.
6. Lightly dust the risen bread with flour and, with a knife dipped in oil, make one cut along the loaf.
7. Put the bread into the preheated oven and place a dish of boiling water inside. Steam matters most during the first 10 minutes - that is when the bread rises the most, and the crust turns out better.
8. Bake for about 40 minutes.