- 480 g strong white flour
- 7 g instant yeast
- 9 g salt
- 290 ml water tepid / lukewarm
- 20 g softened butter
- Olive oil for kneading
Pre heat oven 210c
Add the flour into a large bowl, add butter and then add the yeast and salt on opposite sides of the mixture so that the salt doesn’t kill the yeast.
Add 2/3 of the water to the flour mixture and mix until the ingredients come together. If needed add small amounts of the remaining water into the dough and continue to form a soft but not soggy dough.
Turn out the dough onto a well oiled worktop and knead for 10-15 mins until the dough has a smooth skin.
Place your dough back into the bowl, cover with a clean cloth or cling film and leave in a warm spot to double in size over a period of 1-2 hours.
Turn out dough onto a floured surface and punch out the air.
Shape the dough into a ball and stretch one side of the dough over to the opposite side, turn the dough slightly and repeat this action until the ball starts to feel taught and able to hold its shape.
Finally turn the taught ball of dough onto a floured baking tray and tuck your hands under the dough to make the final shape and tension. Leave on the baking tray to prove a second time around an hour or until the dough has double in size.
While the dough is rising, place a separate tray in the bottom of the oven to heat up.
When the dough has risen dust the top of the loaf with flour and use a very sharp knife to slash some cuts on top of the loaf
Pour a cup of water into the heated tray in the oven to create some steam and immediately put the tray with the loaf in the center space of the oven.
Bake for 35-40 mins check that the loaf sounds hollow when you tap the bottom, if not cook for a further few mins.
Cool on a wire rack.