I bake without the perfect oven, the right yeast, and bla bla...otherwise I would never start! As a consequence, my recipe it's easy and quick:
Take 700 gr-1 kg (1.5 pound) of flour without raising agents
Put a tablespoon of dried active yeast in a pint of water.
Wait 15 mins.
Melt the compound with the flour.
Add water/flour to wet/dry the dough.
Let it raise. Then add salt, oil (optional).
Knead the dough.
Shape a loaf.
Use the oven at its highest temperature (250 C or 482 F) and...
The more the dough raises, the more the bread is good.
The more the oven is hot, the more the bread is crunchy, so do not open the oven during the baking.
You can place a pot of water in the oven if not fan-assisted.
All flour, spice, seed, oil variations are welcome.
Conserve the dough in the fridge for three days, possibly wrapped in cling film, but consider it continues to grow.
Dont' get confused: this dough is also for pizza.
Have a nice wek end!