Preparation:
1. Dump the flour in a nice, neat pile on your counter or tabletop.
2. Sprinkle the salt over the top.
3. Now form a little hollow or nest in the middle of your flour. This is the
fontana (fountain).
4. Gradually pour in the water and oil, a few tablespoons at a time, always
being sure to thoroughly work in the water you have added before adding
more.
Always incorporate the flour on the inside of the fontana, so that you don't
break through its walls and have water run all over your shoes.
5. At some point, the dough will begin to hold its shape, and you will begin
to knead the flour, rather than mix it. (Remember that the amount of water
you will need may vary according to the type of flour you are using and the
day. Be flexible.)
6. After you have thoroughly kneaded the dough, and it is no longer sticky,
but is as smooth and as shiny as a baby's bottom, you can place it in an
oiled bowl, cover it with a damp tea towel or plastic wrap, and let it rise
until it has doubled in bulk. (1-2 hours approximately)
7. Then punch down the dough and form it into a loaf. Place the loaf in a
bread pan and proof until double in bulk (while preheating your oven to
375°).
8. Bake the loaf for 35-45 minutes or until hollow sounding when tapped on
the
bottom. Remove from pan and cool on a r |
