Pan italiano de corteza crujiente y miga alveolada

Ingredientes

• 3 cups (375g) all-purpose flour
• 1 cup (235ml) warm water
• 2 1/4 tsp (7g) active dry yeast
• 1 tsp (5g) granulated sugar
• 1 1/2 tsp (9g) fine sea salt
• 2 tbsp (30ml) extra virgin olive oil
• 1 tbsp (15ml) water
• 1 pinch (1g) cornmeal

Preparación

1. 1

   Bloom the yeast by combining warm water, sugar, and yeast in a mixing bowl; let sit for 5-10 minutes until foamy.

2. 2

   Stir in the olive oil and salt, then gradually add the flour one cup at a time until a shaggy dough forms.

3. 3

   Turn dough onto a floured surface and knead by hand for 5-7 minutes until smooth, elastic, and it passes the windowpane test.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 60-90 minutes until doubled in size.

5. 5

   Gently punch down the dough to release air pockets and shape into an oval log, creating tension on the surface.

6. 6

   Place the loaf on parchment paper, cover loosely, and let rise for another 30-45 minutes.

7. 7

   Preheat oven to 450°F (230°C) with a Dutch oven inside.

8. 8

   Score the top of the dough with 3 deep diagonal slashes using a sharp knife.

9. 9

   Lift parchment and dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes.

10. 10

    Remove the lid and bake for another 20-25 minutes until the crust is deep mahogany brown.