Outside of Old Lisboa, this is the best-tasting bread you're going to find.
This bread is a perfect match with Cinders' Outdoor Oven - the smoky flavour and ashy bottoms combine with the super-soft inside to make the perfect roll. Your family will be dying for this recipe.
Makes 6-8 large rolls.
1.3 kg of bread flour
26 g salt
40 g active yeast
900 mL warm water
1.5 tbsp olive oil
Dry mix flour and salt together in large bowl. Set aside.
Take a small amount of the water required in the recipe, and heat it on the stove to around 110 degrees F. Sprinkle in the active yeast and then use a fork to mix the yeast up inside of the heated water.
Pour the yeast mixture, olive oil, and 3/4 of remaining water into the flour and salt mixture. Mix until just combined. Knead in bowl for 10-15 minutes, adding leftover water as needed. There should be no lumps. Dough will be stickier and softer than a regular bread dough.
Cover bowl with dough with a humid towel. Let sit until dough almost doubles in size - 1 hour to 1.5 hours.
Spread flour over a large surface. Remove balls of dough (around tennis ball size) and roll them in a little bit of the flour. This will ensure they do not stick to the bottom of your oven.
Once you've made the dough balls, set aside and cover with a humid towel and allow to rise again.
This is the perfect time to start your oven. Bring oven to 250 degrees Celsius, wait for fire to die down, and then push embers to back and sides. By this time, your dough should be ready to go into the oven. Do not use any pans or sheets - the dough goes directly onto the brick! Rotate bread as it cooks. Dough should stay in the oven until they achieve a light golden brown exterior (10 to 15 minutes) - do not overcook.
TIP: Don't place the bread too close to the embers - you'll end up with a toasted exterior and mushy interior.