Author Notes: With 2 tablespoons squid ink bread taste so good. —anka
Makes: two loaves
grams all purpose flour, plus some for dusting
grams warm water
grams fresh yeast
teaspoons sea salt
tablespoons olive oil
tablespoons squid ink
- Place the flour in a large bowl and make a well in the centre.
- In a separate bowl add the sugar, salt and yeast to the warm water and let dissolve.
- Add olive oil and squid ink to the water and slowly mix into the flour.
- Knead dough for 2-3minutes. Add more flour if necessary, as much as needed to prevent from sticking.
- Oil the bowl and place dough inside.
- Cover with plastic wrap.
- Let rise in warm place until double in size, about an hour.
- Punch down and let rise one more time for 30 minutes.
- Heat oven to 200C.
- Line a baking tray with parchment paper.
- Cut into two pieces.
- Press each piece into a square about 2-3cm thick and roll each piece of dough into a cigar shape.
- Place the dough on the prepared baking tray and let it rise for about 30 minutes.
- Bake the bread for 18 to 20 minutes.
- Remove the loaves from the oven and let them cool before slicing.