Pan de Barra

Ingredients

Method

1. Place the flour, dry yeast, salt and sugar in a bowl and mix.
2. Make a well in the middle and pour warm water and olive oil into it.
3. Mix the ingredients until you incorporate all the flour from the sides of the bowl, then transfer the dough onto a flour-dusted worksurface.
4. Knead the dough until it’s pliable and soft, which should take 10–15 minutes. Because the dough is not too sticky, you can easily knead it by hand, but a kitchen robot will do the job faster and easier, in just 5–10 minutes.
5. Place the dough back into the bowl and cover it with a shower cap or a damp cloth.
6. Put the bowl in a warm spot in the kitchen and let the dough rise to double its volume, which should take about an hour.
7. Turn over the dough on a floured work surface and divide into 3.
8. Roll each into a long rectangle (using a rolling pin) and fold it, length-wise, into two long loaves.
9. Transfer them onto a baking tray lined with parchment paper and cover them with cling film.
10. Leave them to prove for a further 30-60 minutes.
11. Preheat the oven to 220°C.
12. Boil water in a pan and pour it into a fireproof dish.
13. Remove the cling film and cut 3–5 slanting parallel lines into the loaves using a razor or sharp knife.
14. Place the baking tray into the oven, and the dish with boiling water underneath.
15. Bake the loaves until the crust is light brown, but carefully remove the dish with boiling water from the oven after 15 minutes.

FOR STEAM OVENS

1. Preheat oven to 240c
2. Bake for 10 min at 220c with 70% steam - fan 1
3. Bake for 6 min at 220c with 0% steam - fan 1