500g strong white flour (or any of the Wessex Mill bread flours)
10g fresh yeast
250ml warm water
- Place all the ingredients into your mixing bowl and mix until you have a slightly sticky dough. Put onto your work surface and knead until the dough becomes soft and silky. Place back into your bowl and cover for 30 minutes bulk proof.
- Turn the dough onto the work surface. Push the gas out without tearing the dough and then bring the sides of the dough into a tight ball. (This process is called “knocking back the dough”.)
- Put to one side (covered with a plastic bag to avoid it skinning) and stand it for another 15 minutes, this is called intermediate proof.
- Knock back the dough again and then mould it into your final shape. Place on your tray or into the tin and put it into your plastic bag to keep it nice and moist and stand at room temperature for about 30 minutes final proof.
- Bake at about 220c for 30-35 mins. The bread will be cooked when it sounds hollow when tapped on the bottom.