Ingredients

The following ingredients have 14 Servings
  • 500 g Strong white bread flour
  • 7 g Fast action yeast
  • 1 tsp Sea salt
  • 350 ml warm water

Instruction

  • Put the flour, yeast and salt in a large mixing bowl. Make a well in the middle and pour the water into it.
  • Slowly pull the flour into the water, mixing until a workable dough. Put onto a floured surface and knead for 10 minutes, until smooth and elastic.
  • Put the dough into a lightly oiled bowl, cover and put somewhere warm until it has doubled in size, about 1 hour.
  • Put the dough back onto a floured surface and push the air out (this is called knocking back). Shape into an oval and put into a 2 pound (900g) loaf tin. Cover again and put back into the warm place for 45 minutes.
  • Preheat your oven to 220°C/425°F/Gas 7.
  • Once fully proofed, dust the top with flour and slash the top with a sharp knife.
  • Bake in the oven for 35-40 minutes. Take out of the oven and remove from the tin. Tap the bottom of the loaf and iff it sounds hollow, it is ready. Leave to cool on a wire rack.