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1
Add the flour salt and yeast to a bowl and mix together with a whisk.
2
In a stand mixer add the water and oil.
3
Turn the machine on at its lowest setting with dough hook attached.
4
Spoon in the flour mixture gradually while the machine is running
5
Allow the mixer to knead the dough for 10 minutes.
6
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe as shown.
7
Turn out the dough from the mixer and form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 1 hour, the dough should have doubled in size (this may take longer depending on the temperature of your kitchen)
8
Grease a baking tray (see the video for tray size).
9
After the first rise turn out the proven dough onto a lightly floured surface.
10
Degas / that simply means knock the dough back for a minute and form it into an oval shape as shown in the video.
11
Place the dough in the middle of your greased baking tray, sprinkle the formed dough with a little flour, cover it with lightweight cloth and set your timer for however long you did the first rise, in my case 1 hour.
12
When there is only 15 minutes left on your second rise, preheat your oven to 200°C / 392°F / gas mark 6, at the same time carefully place a pan of hot water on the bottom shelf of your oven(this creates a steamy atmosphere that makes the bread crispy) also have a spray bottle of water handy.
13
Once the dough has risen sprinkle a little more flour on the top of the now fully risen dough and score the top of the bread as shown in the video.
14
Place the loaf in the preheated oven (open oven door slowly to prevent a blast of steam) give the inside of the oven a quick spray with water close the door and set your timer for 30 minutes, for a harder crust bake for 40 to 45 minutes.
15
Optional: you can turn the loaf around in the oven after 20 minutes for even baking.
16
Carefully remove from the oven and allow it to cool for 30 minutes.
17
Enjoy.
Method
Ingredients
500g / 17½oz Strong white bread flour
310g / 11oz Water
45g / 3tbls Olive oil
2tsp / 7g Active or instant dried yeast
8g /1tsp Salt
FEATURED PRODUCTS
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