Luftiges italienisches Brot /162

White bread# delicious# Italy#
Airy, soft white bread like in Italy. The pre-dough means you don't need much yeast and the bread is tastier and healthier thanks to the long cooking!
Recipe:
Pre-dough:
100g/3.5oz 550 wheat flour or all-purpose flour
100ml/3.4fl.oz lukewarm water
1 heaped teaspoon of dry yeast (3.5g/0.12oz)
Main dough:
Pre-dough
350ml/11.9fl.oz lukewarm water
12g/0.4oz salt
500g/17.6oz 550 wheat flour or all-purpose flour

Bake:
25-30 minutes at 220 degrees / 430F
at top bottom heat

Please note:
every flour is different. If you don't have the same type of flour that I use,
Do not add all of the liquid to the dough at once.
Under certain circumstances it may also be necessary to add more liquid.
Pay attention to the dough consistency I have.
The baking time and the amount of sugar and/or salt do not change; this is calculated based on the amount of flour.

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