Bread

Dissolve the active dry yeast Ar.pa in the water at room temperature. Then pour the Manitoba flour and 00 flour into a bowl, adding 1 teaspoon of malt. Mix everything, gradually adding only half of the water. Let the liquid absorb, add the salt, and continue kneading. Gradually add the remaining water and continue kneading for about 10 minutes, until the dough reaches an elastic consistency. Then let the dough rest for 10 minutes uncovered. 

Sprinkle some flour on the work surface and work the dough, first spreading it and then folding the edges from the outside toward the center. Once the outer edges are folded in, turn the loaf over and shape the dough into a round form. Sprinkle some flour in a bowl, place the dough inside, and cover it with cling film. 

Let it rest for at least 2 hours until it doubles in volume. Keep the bowl away from cold sources; it is recommended to let it rest in a warm environment. 

After 2 hours of proofing, place the loaf on a floured surface and repeat the previous folding process, folding the edges again toward the center and reshaping the dough into a spherical form. 

Flour a baking tray, place the dough, and cover it with a damp cloth, letting it rise for another hour. At this point, once the second rise is complete, preheat the oven to 250°C (482°F). 

Make the classic decorative cuts on what will become the crust of your bread. Reduce the oven temperature to 230°C (446°F). For the first phase of baking, place a bowl of hot water to ensure proper humidity in the oven. Bake the bread at mid-level for 20 minutes. 

Lower the temperature from 230°C to 180°C (356°F), removing the bowl of water from the oven. Continue baking for 35 minutes with the oven door slightly open (you can insert a cloth to keep it ajar). This step serves to dry the dough completely. For a crunchier crust, turn on the oven grill for the last 5–10 minutes of the 35. 

At this point, your bread is ready, and the aroma will have filled your home. Wait a few minutes before slicing.