Photo by Mariana Kurnyk on

This recipe surprises by the texture of the crunchy peel and fluffy crumb. It’s home-made Italian bread, but it tastes like a bakery bread!


3 ½ cups of wheat flour

1 ⅓ cup (tea) of water

1 tablespoon of dry biological yeast (about 10 g)

2 teaspoons of salt

Wheat flour to sprinkle the countertop

Olive oil to grease the bowl

Water to sprinkle the breads


In a large bowl, mix the flour with the salt and yeast. Add the water little by little, mixing with a spatula to incorporate.

Let stand at room temperature for 10 minutes – so the flour absorbs water better.
After 10 minutes of rest, with the spatula, turn and fold the dough over it, until it is easier to handle.

Transfer the dough to the counter and knead for about 15 minutes – fold, knead, stretch and knead again until it is smooth, soft and moist. If you prefer, you can knead the dough in the mixer with the hook at low speed. Grease a large bowl with olive oil. Shape the dough into a ball and transfer to the greased bowl.

Cover with a dish towel (or film) and leave at room temperature to grow for about 1 hour or until doubled in volume.
Once the dough has risen, sprinkle some wheat flour on the countertop and knead the dough again for another 5 minutes.

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Shape a ball again, cover with the dish towel and let the dough rest for another 10 minutes. Meanwhile, separate a large baking sheet and sprinkle with flour. On the counter, cut the dough in half with a spatula (or knife) and shape two round loaves.

Transfer the breads to the baking sheet with the dough seam down, cover with the dish towel and let stand for another 30 minutes. In the meantime, preheat the oven to 220 ° C (high temperature) – so the oven will reach the right temperature by the time the bread is grown.

After 30 minutes, with the tip of a sharp knife (or stylus), make 3 parallel cuts on the surface of each bread. Spray with water and bake. Roast for about 30 minutes until the skin is golden brown.

Once they are baked, remove the pan from the oven and carefully transfer the bread to a grill. Allow to cool before cutting.


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