Pão Italiano sem Sovar com Farinha Comum Tipo 1

Long-fermented Italian rustic bread using stretch-and-fold technique (no kneading) made with regular all-purpose flour. We use Renata flour (common Brazilian brand) which is easy to find (mainly in the south and southeast of Brazil) and has a very affordable price. With 1kg of flour we make two loaves as shown in the video. We use 68% and 72% hydration. It is likely that this flour can support a slightly higher hydration. The idea of ​​this recipe is to make a slow fermentation, so we use only 1 gram (yes, 1 gram) of dry yeast (or 3 grams of fresh yeast). The long fermentation in addition to bringing a better flavor to the bread facilitates our digestion. ----------- Ingredients: 68% hydration version: ➥ 500g all purpose flour ➥ 340ml of water (320ml + 20ml) at room temperature ➥ 12g of salt ➥ 1g of dry yeast (or 3g of fresh yeast) approximately ----------- 72% hydration version: ➥ 500g all purpose flour ➥ 360ml of water (340ml + 20ml) at room temperature ➥ 12g of salt ➥ 1g of dry yeast (or 3g of fresh yeast) approximately ----------- ⚠️⚠️⚠️ Important information ⚠️⚠️⚠️ If you don't have a dutch oven to bake, use this method instead:    • Como Assar Pão Italiano/Fermento Natural S...   Banneton dimensions: 22cm (diameter) x 12cm (height). Dutch oven dimensions: 25cm (diameter) x 12cm (height). ----------- Also follow us on instagram:   / padeirodeapartamento   Thanks for watching :)