Oregano white bread on the peel
Description
Delicious baked goods for the whole family. The bread made according to this recipe resembles the famous ciabatta—perhaps due to its porous structure and lightness. Moreover, the aroma of this bread truly reminds one of authentic Italian baking—the dried oregano makes the bread incredibly appetizing. The porous texture is achieved through a special kneading technique—alternating resting periods with dough kneading. This allows the dough to become aerated, resulting in the formation of air pockets during baking. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the starter. Place the starter culture into a bowl, add warm water and mix thoroughly. Add flour and knead the dough. Transfer it to a bowl greased with vegetable oil.
- 2
Step 2
Cover the bowl with plastic wrap and let it sit at room temperature for 8 hours. Transfer the starter to the bowl of a mixer, add room temperature water, milk, and sifted flour.
- 3
Step 3
Knead the dough in a mixer for 1-2 minutes at low speed. Add salt and olive oil. Knead the dough for another 1-2 minutes at low speed. Then knead following this pattern: 15 minutes rest, 1 minute kneading at low speed—repeat this cycle 3 times.
- 4
Step 4
Transfer the dough to a bowl greased with vegetable oil. Turn it over and cover with plastic wrap. Let it sit at room temperature for 3 hours. Place the dough onto a sheet of parchment paper dusted with flour.
- 5
Step 5
Roll out the dough into a 30x40 cm rectangle. Sprinkle the dough with dried oregano and roll it up into a log. Tuck the ends of the log underneath and cover with a bowl. Let it rest at room temperature for 30-40 minutes.
- 6
Step 6
Shake off excess flour. Preheat the oven together with the baking stone to 200 degrees, and spray the sides and bottom of the oven with water. Bake the bread for 35 minutes and completely cool on a wire rack.