Gives two breads one focaccia or 15-20 buns.
500ml cold water
600-650g plain flour (of which 150 g-200g can be replaced by whole wheat grain flour).
1 tea spoon sea salt
Dissolve the yeast in a big mixing bowl with the cold water. Then pour in flour and salt. It is important
to add the flour before the salt, because the salt will otherwise impede the yeast's ability to rise. Mix
the batter well for 10-15 minutes by hand or with an electric mixer. Cover the batter with a moist tea
towel and place it in the refrigerator. Let it rise for at least 8 hours.
Now leave the dough on the worktop for 45 minutes to temperate. Insert a baking sheet in the oven
and heat up to 250_C. Sprinkle some flour on the worktop. Pour the dough on it, sprinkle again with
flour and cut the dough into two equal sized pieces. Take the baking tray out of the oven, cover it with
a sheet of baking paper, and place the breads on it. Bake for 20-25 minutes until they sound hollow
when you tap the bottom of the bread.
Tip 1: Buns
Sprinkle the risen dough with some flour. Then take a handful of the dough from the bowl and place it
like a bun on the baking paper. The flour will make the dough slip your hand easily and shape nicely.
Form the rest of the dough likewise. Carefully place the baking paper with buns on the preheated
baking tray and then bake for 12-14 minutes.
Tip 2: Focaccia
Pour the risen dough directly onto a baking tray with a sheet of baking paper on it. Spread the dough
evenly on the sheet. Make some dimples in the dough with your fingers and sprinkle with sea salt,
freshly chopped thyme, sage or rosemary. Lastly, use a good virgin olive oil or cold
pressed rapeseed oil to drip onto the dough. Bake for 20-25 minutes until baked through.
A small bowl of water in the bottom of the oven produces a little moist during the baking, which results
in a better crust.