Ingredients
- 600 g wheat flour (type 550 or pizza flour)
- 7 g dry yeast
- 1 ts salt
- 1/2 ts sugar
- 300 ml water
- 2 tbs olive oil
- cold water for brushing
- wheat flour for dusting
Preparation
1. Place flour, dry yeast and salt in a bowl, mix and make a well in the middle.
2. Add sugar, water and olive oil to the well. Knead the dough until smooth.
3. Cover over the bowl with cling film and leave somewhere warm until its size has increased considerably.
4. Cut out a circle of baking parchment with the help of a 24 cm lid.
5. Shape the dough into a round loaf and place on the baking paper circle. Slightly score the surface with a knife, brush with water and dust very thinly in flour.
6. Place the pot on the hob and switch to a low level. Place Navigenio overhead and switch to high level, heat up together for approx. 5 minutes.
7. Switch the hob to the lowest level, remove Navigenio, place dough with the baking paper in it and immediately put Navigenio back on.
8. Switch Navigenio to lowest level and bake the bread for approx. 40 minutes until golden brown.
9. Remove the bread and leave to cool on a cooling rack.
Tip
- This recipe is not suitable for preparation on a gas hob. The Navigenio could become too hot if the gas flame is used at the same time.
- When cooking on an induction hob, do not switch back to the lowest level, but only to the second lowest level.
This recipe has been tested and approved by AMC.
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