Italian baguette

Overview

Dear, remember to start fermenting this bread the night before so that it can be eaten the next day

Required materials
Mix flour, yeast, salt and sugar
Add cold water
When it becomes dough, it will be very sticky. When you put your hand on it and touch it, some of it will stick to your hands
Seal with plastic wrap and cover. Wake up for 18 hours. Very natural method. Haha
After waking up, pour the dough onto a surface covered with flour, fold both sides into the middle, and place it on a steamer cloth soaked in flour. Note that the folded gap faces downward
Brush with olive oil and sprinkle with a little salt. Cover it slightly. Carry out second fermentation.
After two hours, the dough will become bigger again. If you poke it with your hands, a small hole will be left. It means it has been sent
Then pour the dough onto a floured surface and cut into quarters with a knife
Then stretch the dough slightly and put it into the baking pan. Note: I have a large oven, so I can divide it into four pieces. If your oven is small, you can divide it into 8 or 12 pieces
Coat each loaf of bread with olive oil. Add halved cherry tomatoes, olives, and crushed garlic cloves. A light sprinkle of salt is enough. Add a little pepper. It’s ready to bake. Note that on tomato bread, place a slice of garlic on each piece of tomato. Place one or two leaves of thyme on top of the garlic
Preheat the oven to around 250 degrees. Add bread
It will be baked in about 10 to 15 minutes. Check it carefully after ten minutes, as long as it is golden on the outside
Finished product