Instructions:
We will start by mixing the sugar, 100 ml of warm water, and the dry yeast in a bowl.
Then, add 3 tablespoons of all-purpose flour and stir until you have a smooth mixture. Cover with plastic wrap and a cloth, letting it rest for 15 to 20 minutes to activate the yeast.
Next, in another bowl, sift 500 grams of all-purpose flour and mix in the salt. Now, make a well in the center and add the activated yeast mixture along with 350 ml of warm water. Stir until you obtain a uniform dough, then add the vegetable oil and incorporate it well.
After that, cover again with plastic wrap and a cloth, allowing the dough to rest for another 15 to 20 minutes.
Once this time is up, gently fold the dough a few times in the bowl.
Then, repeat the process: cover, let it rest for another 15 to 20 minutes, and fold the dough again. Do this until the dough has rested for about 50 to 60 minutes in total.
Next, on a floured surface, place the dough, flatten it slightly, and fold it in half twice. Dust with flour and divide the dough into four equal parts. Place the portions on a baking sheet lined with parchment paper. Cover and let them rest for another 30 minutes.
After that, preheat the oven to 392°F (200°C) and place a bowl of boiling water inside to create steam.
We will bake the breads for about 30 to 35 minutes until they are golden and crispy.
Finally, remove from the oven and let them cool completely before serving. Enjoy your no-knead Italian bread!
