ORIGINAL Source: Goods Home Design
2 1/2 C all purpose flour
1/2 tsp yeast
1 C water
1 tsp salt
1 Tbsp sugar
- Start by dissolving yeast with a 1/4 cup water in a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar.
- Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.
- Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.
- Roll some of the dough in order to make a circle. Careful you leave enough because you’ll have to make another circle in a few minutes.
- Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.
- The next step is to place another roll off dough (Nutella free) on top.
- Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal.
- Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.
- By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made.
- For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F.
- Before placing the dough in, brush it with some egg wash.
- Then, bake at this temperature for about 20 minutes.
- To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes.