Sour Yeast

Place 500 g of flour in a bowl, add the contents of the package, 10 g salt, 10 g sugar and mix it.

Later, add 300 ml warm water (38°C-40°C) and 20-30 ml olive oil, and mix with a mixer using the dough mixing apparatus for 1-2 minutes.

Knead the dough until it stops sticking to your hand and becomes non-stick dough.

Cover the dough with a moist cloth and let it rest for 2.5 hours until the dough becomes the twice of its size.

Shape the fermented dough as you wish and place it on an oiled tray or on a tray with a baking paper. 

Cut the dough’s surface with a sharp knife with a deepness of 2-3 mm to make 5-6 lines.

Cover it up and let it rest for a further 30 minutes. Preheat the oven. 

Fan assisted oven: 180°C

Sub-top cooking: 180°C

Place the tray at the middle shelf of the oven and bake for 35-45 minutes until a golden colour is seen. Remove it from the oven, 10 minutes later place the bread on a cooling rack.