Italian Rustic Bread with All Purpose Flour (En sub) | The Apartment Baker

Long-fermented Italian rustic bread using stretch-and-fold technique (no kneading) made with regular all-purpose flour. We use Renata flour (common Brazilian brand) which is easy to find (mainly in the south and southeast of Brazil) and has a very affordable price. With 1kg of flour we make two loaves as shown in the video. We use 68% and 72% hydration. It is likely that this flour can support a slightly higher hydration.
The idea of ​​this recipe is to make a slow fermentation, so we use only 1 gram (yes, 1 gram) of dry yeast (or 3 grams of fresh yeast). The long fermentation in addition to bringing a better flavor to the bread facilitates our digestion.
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Ingredients:
68% hydration version:
➥ 500g all purpose flour
➥ 340ml of water (320ml + 20ml) at room temperature
➥ 12g of salt
➥ 1g of dry yeast (or 3g of fresh yeast) approximately
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72% hydration version:
➥ 500g all purpose flour
➥ 360ml of water (340ml + 20ml) at room temperature
➥ 12g of salt
➥ 1g of dry yeast (or 3g of fresh yeast) approximately
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⚠️⚠️⚠️ Important information ⚠️⚠️⚠️
- If you don't have a dutch oven to bake, use this method instead: • Como Assar Pão Italian...
- Banneton dimensions: 22cm (diameter) x 12cm (height).
- Dutch oven dimensions: 25cm (diameter) x 12cm (height).
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Thanks for watching :)