Standard bread

Standard bread

Tags: Homemade bread


500 g
470 g
10 g
buckwheat flour
80 ml
extra virgin olive oil
5 g
brewers' yeast
2 g
8 g


Dissolve the yeast in a bowl with the water. Add the two flours, salt and sugar and knead energetically. Add the olive oil last to give a smooth, non-sticky dough.


When the dough is ready, leave it to rest for about 30 minutes at room temperature. Put the dough in a greased bowl and leave to rest in the refrigerator at 5°C for around 12 hours.


Remove the dough from the refrigerator and leave to soften for around 40 minutes. Cut the dough in half to make two loaves. Shape the dough into a round, being careful not to trap pockets of air inside. Leave to rise for around 3 hours and bake in a preheated oven at 220°C for 35 - 40 minutes.


When baked, leave the bread to rest for 30 - 40 minutes before slicing and serving.


Recipe for 2 loaves of approximately 600g each.


Chef's tip:

  • Put a small saucepan of water in the oven while the rolls are baking. This provides the dough with extra humidity, giving rolls with a soft centre and a crispy crust. 
  • NB. 12 hours maturation at 5°C and 3 hours proofing in a dish covered with a damp cloth.