How to make
I love homemade bread and I'm always experimenting by adding new flavors and technologies.
I fell in love with this village-style garlic bread and I'm in a hurry to share it.
The yeast is crushed in the slightly warmed water with the sugar. Stir to dissolve it well and leave it to activate.
In a bowl, sift the extra fine white flour (type 450 or 500), mix with the salt and make a well. The activated yeast and oil are poured into it.
Little by little flour is added to the well, until it is all absorbed. If necessary, sprinkle more and knead a smooth, soft, but non-sticky dough on a lightly floured surface.
When the dough is ready, it is rolled out, sprayed with the garlic spray (or garlic paste), folded and so on several times, depending on how intense you the aroma to be.
Form a slightly oblong and rounded bread, sprinkle with flour and make several slits. Place it in a greased or parchment paper lined baking tray and let rise for 1 hour or until it has risen well enough.
The oven is left to heat up to 390°F (200°C) and a refractory bowl with water is placed on the grid (in the middle position).
When the temperature reaches 140°F (60°C) and steam has already formed, the bread is put inside. This way, it will rise even more and the crust will become uniquely crispy.
Bake, until golden brown, about 30-35 minutes, by making sure not to burn it.
The village-style bread is cooled on a rack and it is left uncovered, so that the appetizing crust doesn't soften.
I couldn't resist this time and cut it and served it while it was still hot, because dinner was waiting on the table and I can hardly resist its aroma. But it is advisable to wait for it to cool down before cutting.
Enjoy your meal!
