Ingredients

The following ingredients have 20 Servings
  • 4 cups All-purpose flour
  • 1 ½ tsp Salt
  • 1 tsp Instant dry yeast
  • 2 cup Water warm ((110F) )
  • 1 tbsp Olive oil
  • 1 tbsp Sugar

Instruction

  • Dry ingredients - In a large bowl, combine flour and salt – and set aside.
  • Wet ingredients - In a measuring cup or medium bowl – measure the warm water, add olive oil, sugar, and yeast. Combine well.
  • Dry to wet - Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.Pro tip - This is a very wet dough, so don’t try touching it with your hand.
  • Rise - Cover with a clean cotton towel or plastic wrap. Let on the countertop at warm room temperature for an hour. Then place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
  • Shape - Remove the dough from the fridge. Dust your work surface with enough flour to prevent sticking. Turn the dough onto the floured work surface. It is best to use a bench scraper or spatula.Pro tip - The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
  • Divide the dough into two with a bench scraper (this makes two loaves). Gently use your hands to bring each portion together into a ball (see video). Do the same with both loaves
  • Proof - Dust two 8-inch round baking pans with flour. Place dough into each baking pan seam side down. Shake pan to help the dough center. Sprinkle some dry flour on top. Cover bowl and let proof for 30 minutesAlternatively, you can place the dough on parchment paper to move from the work surface to the pan. Also, you can also use an pyrex, enamel or ceramic pot
  • Preheat the oven at 400°F/ 200°C / Gas Mark 6 for at least half-hour (30 minutes) before baking.
  • Score - Using a blade, or sharp kitchen knife slash the proofed bread on top (see video) (this will help release steam from the bread)
  • Bake - Place the bread pans on the middle shelf. Place a bowl or tray of water on the bottom of the oven. Bake for about 35 minutes until lightly golden on the top.Pro tip - water will create steam which will give us a nice crust on the top
  • Cool - Remove the bread from the oven and take it out of the pan. Place the bread on a wire rack – this will prevent the bread from getting soggy on the bottom with the steam. Let cool for at least 20 minutes before you cut into the bread.
  • Enjoy!