With a cold weather, there's nothing more comfortable than a fresh bread out of the oven.
This one is very soft and yummy, adapted from wild yeast.
It takes large proofing spans, but it won't make you work long.
1 1/2 cup all purpose flour
2/3 cup fine cornmeal
2/3 cup warm water (you should have a little more at hand, in case you need)
1 1/2 tablespoon dry yeast
5 tablespoons olive oil
1 1/8 tablespoon salt
1 tablespoon sugar
I mixed all of the ingredients in a bowl, and stirred with a wooden spoon until smooth and soft.
I let it proof covered in plastic and a tea towel, over a hot water bag, also covered in a tea towel.
(That's because I don't have a spot in my kitchen where the bread could be hidden from the wind).
After one hour proofing, I folded* the bread.
After another hour of proofing, I folded it again.
After the third hour, I separated the dough in 12 equal balls,
letting it proof covered for 20 minutes.
So I shaped** the rolls and let them proof, covered, for another 2 hours.
When that time was over, I pre-heated the oven at 210oC, and put some water to boil.
When the water boiled, I lowered the oven temperature to 180oC and placed in the baking
sheet with the rolls.
I also put in the oven a loaf pan where I poured the hot water.
The vapor makes the breads crust become a bit crunchier and
gives it a vivid color.
I baked for 15 minutes with the water pan inside the oven, then I took it out
and baked for another 15 minutes without it.
* To fold the dough is a delicate way of removing the gas and stimulating the increase
of elasticity. This is how you do it:
** To shape the rolls, the wild yeast lady recommends this technique.
I think it makes the breads softer, but I'm not quite sure...
This it how you do it, and then place them in the sheet seam side down: