It was rainy today. At home, I decided to tackle pagnotta, a classic Italian-style bread. The recipe itself was refreshingly simple: just 250 grams of flour, one spoon of olive oil, a pinch of salt, 6 grams of yeast, and 200 grams (millilitres) of water. First, I combined the flour and salt in a large bowl. Then, I made a well in the center and poured in the yeast which had been dissolved in water. Everything was then mixed evenly into a gooey dough. Covering the bowl, I watched the dough rise – in just an hour, it had more than doubled in size, a bubbly, light mass promising delicious results! After gently pouring the dough onto a floured surface, I kneaded it into a smooth ball. A light dusting of flour kept it from sticking, and soon it was ready for its second half hour of rest. After the wait, it was time for baking! Twenty minutes at 200 degrees Celsius in the air fryer, followed by another 10 minutes for the other side, and voila! My first pagnotta emerged – perfectly golden brown, with a satisfyingly crisp crust and a soft, pillowy interior. I think I can make a good baker.