Baking Tips
Ensure your water temperature is around 110°F to activate the yeast properly.Knead until the dough is smooth and elastic for the best texture.
Let the dough rise in a warm, draft-free area for optimal rising.
Ingredients
2 1/4 cups warm water (110°F)1 tablespoon organic cane sugar
2 1/4 teaspoons (1 packet) active dry yeast
5 cups bread flour, plus extra for kneading
1 tablespoon sea salt
1/4 cup extra-virgin olive oil, plus extra for greasing
Cornmeal, for dusting
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently to dissolve the sugar.Allow the mixture to sit for 5-10 minutes until foamy.
In a large mixing bowl, combine bread flour and salt. Make a well in the center.
Pour the yeast mixture and olive oil into the well. Using a wooden spoon or spatula, mix the ingredients until a shaggy dough forms.
Turn the dough onto a floured surface. Knead for about 10 minutes until the dough is smooth and elastic. If too sticky, add a bit more flour as needed.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into two equal portions.
On a lightly floured surface, shape each portion into a long, slender loaf (approximately 12 inches long).
Place the loaves onto a baking sheet lined with parchment paper and dusted with cornmeal. Ensure there's enough space between the loaves.
Cover the loaves loosely with a kitchen towel and let them rise for another 30 minutes or until slightly puffed.
Preheat the oven to 425°F (220°C).
Make several diagonal slashes (about 1/4 inch deep) across the tops of the loaves using a sharp knife.
Bake for 20-25 minutes or until golden brown and the loaves sound hollow when tapped.
Transfer the loaves to a wire rack to cool completely.
