Rustic Sliced Loaf

Knead all the ingredients until a smooth and homogeneous dough is achieved.

Let the dough rest for about 20 minutes covered with a plastic sheet, then divide it into 350 g portions, roll it gently without applying pressure, and let it rest for another 10 minutes.

Shape the dough into a loaf, stretch it (similar to a baguette), and place it to rise with the seam facing upward (ideally using a cloth between each loaf) in a proofing chamber at a temperature of 30°C and 75% humidity for about 45–60 minutes.

Before baking, flip the loaf over, dust it with flour, and make a cut along its entire length. Bake at a temperature of 220°C for about 30 minutes. After this time, lower the oven temperature by 20°C, open the steam vents, and bake for an additional 10 minutes.