Bread and Oven

This time we are going to make artisan bread, typical of the southern area of Spain. Strong, rich and healthy.

• An oven (preferably wood-fired)
• 4 liters of water
• 7 spoonfuls of salt
• 6 kilograms of flour
• 50 grams of yeast

As we didn't have a wood oven we made one with an old water heater and some thick plates, this instructable is about making bread, so in the future we will see the steps to create the oven.

The night before we prepare the sourdough with half a liter of water, 25 grams of yeast and 3 tablespoons of salt. Dissolve the yeast and salt in the water, add flour until the mixture does not stick to your hands. Let stand overnight.

Fill the wood oven and turn it on, heat the 3 liters of water, without boiling.

Once the water is warm, separate 2.5 liters, add 25 grams of yeast and add all the salt until it dissolves.

The dough prepared the night before is also dissolved in the water, the result is a white liquid with some lumps.

Adding flour little by little, as the dough asks for it, until your hands are completely clean.

Separate the dough to create the breads, we separated about 560 grams.

Make a ball with the dough and flatten it to give it the shape. IMPORTANT! There must not be any cracks in the ball, because when you put it in the oven it can break there.

A knife is used to make cuts in the surface and a fork is used to make holes.

Let the bread rest in the sun or near the oven, so that the dough begins to rise.

When it has risen we pass them to the trays and straight to the oven. The oven is around 260º, it is recommended to go checking the breads and if it is of three levels like this one, that they go changing of level.

After about 35 minutes we have delicious breads!

PLUS

As a plus you can fill your breads as you like, in Spain it is very typical to put chorizo, in this case I added strawberries.

I hope you experiment!!!