[...]Freshly baked bread is a treat that will impress your guests. It is not a lot of work if you have a stand mixer. Allow about 4 hours from start to ready to slice, but most of that is inactive time. Bread is also great for fare la scarpetta, cleaning every last drop of sauce from your plate with bread. This bread has a great crust and neutral flavor that doesn’t overpower the food. This is the reason why I do not generally bake bread stuffed with sun-dried tomatoes, olives, or the like, because then the bread would play the lead rather than a supporting role.
Recipe can be scaled to your liking250 grams (1 1/2 cup + 1 Tbsp) all-purpose flour or bread flour250 grams (1 1/2 cup + 1 Tbsp) semolina flour (semola di grano duro)300 ml (1 1/4 cup) lukewarm water20 grams (.7 oz) fresh yeast, or 7 grams (2 1/2 tsp) dried yeast60 ml (4 Tbsp) extra virgin olive oil10 grams (2 tsp) salt12 grams (3 tsp) sugarflour for sprinkling
Preparation see on http://stefangourmet.com
Via Mariano Pallottini