Homemade pointed bread

INGREDIENTS

• 500g (4 cups) of all-purpose flour
• 410ml (1 ¾ cups) lukewarm water 7g active dry yeast 1 tbsp honey 1 tsp salt

METHOD

1. Mix the flour, yeast, honey, salt, and water and knead a dough.
2. Let the dough rest for about 60-90 minutes at room temperature.
3. Divide the dough into 8 equal parts and form it into small portions so that the edges will be pointed.
4. Let them rest on a baking tray, lined with a piece of parchment paper for about 30 minutes.
5. Bake in an already heated oven at 450°F or 210°C degrees for about 20 minutes.