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1
In a bowl, blend the flour and the salt using an electric mixer. Slowly add the water. A few minutes before mixing completely, add the yeast. Knead the dough by hand until it is no longer sticky.
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2
Cover the bowl with a moist towel and place the bowl in a warm place for 30 minutes.
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3
Cut the dough with a knife into 120-gram portions. Let the portions rest for another 15 minutes, covering them with a moist rag.
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4
Press down on the dough balls, creating 20 to 25-centimeter long rectangles.
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5
Fold the two edges towards the center.
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6
Fold in half.
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7
Firmly press down and create a loaf shape.
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8
Place the loaves on top of a cotton or linen rag, sprinkled with flour. Create creases between the loaves so they won't stick together. Let them rest for 90 minutes covered with a moist rag.
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9
Preheat the oven to 200 degrees Celsius.
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10
Place a pan containing wet rags and water in the oven, this will create vapor and make the bread crust crispy.
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11
Place the loaves on a baking sheet, create a lengthwise cut on each loaf using a sharp knife. Sprinkle some flour on the loaves.
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12
Bake at 200 C for about 15 minutes using the convection oven setting.
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13
Take out of the oven and cool on a rack.
