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Ingredients
- 1 kg Baker's Flour
- 24 g Salt (less)
- 40 g sugar (less)
- 40 g Dry Yeast
- 640 mls Warm Water (37°c)
Servings:
Units:
Instructions
- Sieve the Bakers flour and the salt together.
- Dissolve the yeast in warm water, add sugar and olive oil.
- Pour the mixture into the flour and knead to dough.
- Put on the table top and knead for 15 – 20 minutes
- Allow to prove for as long as you can (preferably 3-4 hours)
- Knock the dough back & shape.
- Allow to rest for a further 30 minutes (apron)
- Brush with milk (option) and bake at 210°c for approx. 20 minutes
Recipe Notes
Note: Bread is ready when golden brown and hollow sounding when tapped on the bottom