"Zopako"
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Zopako Bread

Author: Recipe adapted from Dan Lepard

Ingredients

  • 175 mls warm water
  • 0.625 mls yeast
  • 288 g 00 flour plus extra for shaping
  • 5 mls fine salt

Instructions

  • Pour the water into a large bowl and stir in the yeast
  • Add the flour and salt
  • Mix to a firm dough, then knead lightly for 10 seconds, until evenly mixed
  • Cover the bowl with cling film and leave at room temperature for 12 hours, until it has doubled in volume; if not, leave until it does
  • Shape the dough into a stick about 15cm long with tapered ends
  • Lay diagonally on a tray lined with a silpat or baking paper
  • Cover with lightly oiled cling film and leave to prove for 30 minutes
  • Uncover and dust liberally with flour
  • Press a rolling pin firmly down the centre, so that you almost split the loaf in two, leaving it joined only by a membrane of dough right down the middle
  • Cover with lightly oiled cling film and leave to prove for 30 minutes
  • Preheat the oven to 240° Celsius
  • Bake for 20 minutes, along with a small tray of boiling water on the lowest shelf to make the oven slightly steamy Reduce the heat to 200° Celsius and bake for 20 minutes, until crisp