Pasta di Pane
500-600 gr. flour
20g / 0.7 Oz of fresh yeast
a teaspoon of salt
300ml warm water
1 tablespoon extra virging olive oil (optional)
Crumble the yeast into a bowl of warm water. Help the yeast dissolve with your fingers. Let stand 10-15 minutes.
Sift the flour and mix in 1 teaspoon of salt. Make a well in the middle of the flour and begin adding the water, a little at a time. You can also do this in a bowl and mix with a wooden sppon.
Incorporate more and more of the flour with the water until you have a workable dough. Now you need to turn the contents of teh bowl out onto the bench.
On a flour dusted bench, begin kneading the dough continually folding and slamming over onto itself. It’s important that while kneading the dough, it doesn’t tear.
When the dough is no longer sticky and feels elastic, you have a nicely worked dough.
Make a ball shape and place this in a flour dusted bowl.
Keep the dough in a nice and warm place and covered with a damp cloth. Allow the dough to double in size. This should take about an hour or longer.
Knead the dough again for several minutes knocking out all the air it had gained. This step re-invigorates the yeasts function.
Now roll into the desired shape or form a loaf if you are baking bread. (If this is being used to line a cake tin, line it now and put in the filling.)
Allow it to leaven again for about an hour. Once again it should be covered and in a warm place.
Transfer the dough to a baking tray.
Brush with oil(optional), and bake at 200 degrees C / 390 degrees F for about 30 minutes.