Italian Bread

I have a lot of feelings about bread and gluten in general. Bread is something I have always (alwaaaayyyysss) loved dearly. When I was diagnosed with endo, I was told to avoid gluten at all costs. When I was in Italy, though, all I ate was pasta and bread, and I felt completely fine. In fact, I felt less bloated. Why???? You always hear me talking about ingredients and freshness, but I truly cannot stress enough how important ingredients, and quality of ingredients are. Care for your body!! Seeking out quality ingredients is a lifestyle adjustment, but YOU.CAN.DO.IT. You're body will undoubtably feel the difference...I'm living proof. So, don't be afraid to eat bread. Try it out, see how your body feels, but make me the a promise that you will try making it yourself with quality ingredients! 
*this takes 24 + hours to rise so plan accordingly 🙂 You can also use 1/4 tsp dry yeast to have only a 2 hour rising time, but natural rising is so rewarding. 

What You'll Need:
300g or 2.5 cups farina (I use tipo 00 bread flour, but all purpose works fine)
1.5 cups tepid water (more or less)
Palm full of mineral

In a large metal bowl, combine the flour and salt. Slowly mix in a little water at a time until dough starts to form. Electric mixer with dough hook is great, but can also do with a wet wooden spoon. 
You'll know the dough is ready when it's wet, but not too sticky. With wet hands, and in the bowl, fold one side of the dough to the other side and wait 30 seconds. Repeat this with all four "sides". 

Cover with plastic over the bowl and a hand towel on top of that in a warm dark place for 12-15 hours. 

Repeat the 30 second folds.

Let rest another 12 hours or so until dough has doubled in size.

Preheat the oven to 450^F.
Warm your stone, or pan.
Lightly dust the stone with farina. 

To shape your dough, pour it onto a floured surface, and shape with floured hands. Score the top with a sharp knife.
Arrange it on your stone/pan and bake for ~30 minutes or until crust is nice and brown. If you tap it and it sounds hollow it's ready! Buon appetito <3

Alyssa D'AdamoComment