Form a mound with the flours in the center of the work surface, then create a well in the center and add the yeast and water little by little. Start working the dough with your hands. Gradually add half the water and, when it is completely absorbed, add the salt.

Knead again, gradually adding the remaining water. Knead for about ten minutes, until the dough is soft and smooth.

At this point let the dough rest for about ten minutes.

Transfer it to a lightly floured surface and make the classic folds: spread the dough with your hands, then fold two of the external edges towards the center. Repeat the operation on the other side, then flip the bread over. Transfer it to a lightly floured bowl, cover it and let it rise for about two hours, or until it has doubled in size.

 

Transfer the dough to a lightly floured surface and repeat the "classic folds" from the previous step. When you get a nice round shape, transfer it to a previously floured baking tray, cover it and let it rise for another hour.

Once it has risen well, heat the oven to 250° C. Lower the oven temperature to 230° C and cook the bread for 20 minutes. Then lower the temperature to 180° C and continue cooking for another 35 minutes until the end of cooking.

Tip: rub the slices of bread with a clove of garlic and then complete with tomato pulp, chopped basil, oregano, salt, pepper and plenty of extra virgin olive oil.