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1
Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes.
2
Once active, add your yeast mixture to a large bowl.
3
Add the flour and the salt to the liquid, and thoroughly mix together, until there are no dry pockets of flour left in the dough.
4
Lift the dough out of the bowl, and grease the bowl with a little cooking oil, place the dough back in the bowl, and coat it with the oil, cover the bowl, and allow it to proof for 1 hour in a warm draft-free spot.
5
After the 1st proof, turn out the dough onto a flour free surface, knock it back, form it into a ball, get it back in the bowl, and proof for a 2nd time, for 40 minutes.
6
Grease a large baking tray.
7
After the 40 minutes, turn out the dough, and knock it back once more, form it into a ball, place the doughball in the centre of the baking tray, lightly flour the dough, cover it with a lightweight dry cloth, and allow it to rise in a warm spot for 45 minutes.
8
See the video for the proofing basket method.
9
When there is only about 10 minutes left on the final proof, preheat your oven to 190°C / 375°F / Gas mark 5, also place a pan of hot water on the bottom shelf of the oven, the steam produced, will make the bread crispy.
10
Once the dough has fully risen, give it a couple slashes with a very sharp bakers lame, place it in the preheated oven, and set your timer for 25 to 40 minutes, depending on how light or dark you prefer your crust.
11
After the time is up, remove it from the oven and onto a wire rack for at least 20 minutes to cool.
12
Slice and serve while still warm, with lots of butter.
13
Enjoy.
Method
Ingredients
550g / 19½oz Strong white bread flour
330g / 330mls Lukewarm water / 40°C / 104°F
6g / 1tsp Sugar
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
SUPER! Bread Making Bundle Offer
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Bakers Lame – Dough Scoring tool
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