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White bread loaf with direct method

April 20, 2021

The white bread loaf with direct method, also known as bread stick or lunghino bread, is one of the most well-known basic leavened products, and loved by customers, of the bakery.

It is prepared by directly mixing water, white flour type 00, salt and yeast, so it does not require the preparation in advance of a biga (as happens in the indirect method)

The dough, as well as for the bread loaves, can also be used as a starting point to prepare the michettes and the rosettes, two types of bread rolls.


-1 kilo (1000 grams) of white flour type 00

-10 grams of brewer’s yeast (or 200 grams of mother yeast)

-500 milliliters (half a liter) of water

-10 grams of salt


1.Pour white flour type 00 into the mixer, then set the machine on speed 1 and let it run for 5 minutes to refresh the flour. Add the salt.

2.In a container, dissolve the brewer’s yeast in water at room temperature. Once dissolved, pour the yeast and water mixture into the mixer. Let it run for another 5 minutes, then set on speed 2 and continue for another 5 minutes.

3.Turn off the machine. With the help of a bread scraper, remove the dough from the bowl, then place it in a previously floured plastic leavening box. Place the box in a leavening cell and leave the dough rise for 90 minutes.

4.After the set time for leavening has elapsed, divide the dough into blocks of 350 grams. Place them on a board covered with a floured cloth, then let them rest for another 15 minutes.

5.Take a block, then shape it into a short loaf. Then extend it up to 25 centimeters. The two ends should have a thinner shape than the central body of the bread loaf.

6.Place the white bread loaves, with the closure at the top, back on the board covered with a floured cloth and leave to rest for another 30 minutes.

7.Load the frames for baking bread. Engrave each white bread loaf with a razor blade, making 3 cuts.

8.Bake at 220/230 degrees Celsius with a light steam and cook for 25 minutes. Finish the last 5 minutes of cooking with the draft open, remove from the oven with a baker shovel and place the white bread loaves in slightly inclined boxes (this will make the operation easier).

9.Do not use too much steam, otherwise bubbles will form on the surface of the white bread loaves.

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