FOR 1 BREAD :
- 250 g strong white bread flour
- 5 g fresh yeast
- 160 ml water
- 5 g salt
1. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
2. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
3. Process for 1 minute or until the dough forms a ball.
4. With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx 2 hours.
5. Take the dough out of the bowl with floured hands and place it on a floured worktop. Flatten it gently with the heel of your hand. fold the two sides into the middle, and turn it over.
6. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove for 1 hour.
7. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water. Preheat your oven to 220 °C (gas mark 7).
8. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife.
9. Bake for approx. 25 minutes or until golden.
10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray.
CHEF’S TIP:
Never allow yeast to come into direct contact with salt.
