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Ingredients:
500 g of regular or wholemeal or gluten-free flour
250 ml of water
2 tablespoons of extra virgin olive oil
a pinch of salt
a little flour (to sprinkle on the work surface)
5 g of baking powder
Preparation:
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Preparation:
Take a large bowl (we will probably spread it around) and add 400 g of the flour we have chosen. There must be some reserve left.
Make a hole in the middle. Pour the yeast into the hole and gradually add the water, and knead with your hands. It is better not to pour all the water at once, to feel the consistency of the dough and see if more or less is needed. For that amount of flour, we will need about a glass of water, but even if we follow a recipe, cooking has a large part of intuition, so listen to your chef’s instinct to know when it is ready, although we will have him give you a hand.
After kneading a little, add two pinches of salt and the olive oil. At this point, the salt should be added, because it must not be in direct contact with the yeast, so remember not to combine it all at once.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friend
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