Tasty village bread

In a large bowl, mix the flour and salt before adding the water. It is important to combine these dry ingredients first to ensure even distribution of the salt.

Once these ingredients are mixed, make a hole in the center and add the yeast. Note that it is essential not to allow the yeast to touch the salt directly, as it can kill it and prevent the bread from rising.

Knead the mixture, incorporating all the ingredients without moving the bowl. This is a tip that has always worked for me, as it makes kneading more efficient and avoids spilling the ingredients when moving the bowl.

Once the mixture is well kneaded, place it in a bowl covered with a damp cloth and let it rest for 2 hours. This resting time is crucial, as it allows the yeast to do its work.

After this time, divide the dough into two parts, giving them the shape of a loaf. Regarding this point, I recommend that you do not worry about giving them a perfect shape. This is a village bread, so it is normal to have asymmetries and aesthetic differences.

With a sharp knife, make a few cuts on the surface of the bread. These not only serve an aesthetic purpose, but also allow the bread to rise evenly.

Preheat the oven to 220°C. In the meantime, let the breads rest for another 30 minutes. This last rest helps to give a spongier texture to the inside of the bread.

Bake the loaves for about 30-40 minutes, or until golden brown. You may notice a delicious aroma of freshly baked bread before they are completely done. This is a good sign that the bread is almost done, but you should not remove it from the oven until it has browned evenly.