INGREDIENTS
• 500 g / 17,63 oz of 00 flour Universale “All use”
• 300 g/ 10,58 oz of water
• 10 g / 0,35 oz of salt
• 10 g / 0,35 oz of sugar
• 15 g /0,52 oz of fresh brewer’s yeast or 7g/ 0,24 g of dry yeast

PREPARATION
Put the flour on a board and make a hole in the middle.
Melt the salt and sugar in water and mix together; lastly, add the yeast previously
dissolved in 50 g of water.
Knead for 10 min until the dough becomes smooth and homogeneous.
Put the bread dough in a bowl, cover with a wet cloth and let it rest at room
temperature for 1 hour
Divide the dough in two parts and shape as you wish. (two loaves or small rolls)
Let it rest for 45 more minutes.
Score the top and pre-bake at 210°C (410 °F) for 25 min and after bake at 190°C
(374°F) for 20 more minutes.