Ingredients
350 g flour
6 g active dried yeast (1 Tbsp)
5 g salt (1 tsp)
1/2 tsp sugar
170 ml water
flour for dusting
Method
In a bowl mix flour, yeast, salt and sugar.
Stir in the water to make a soft mixture.
Turn onto a floured surface.
Push and knead about 100 times.
Dust with a little flour to prevent sticking but make sure you keep the dough soft.
Form into a ball.
Rub with a little oil.
Place back into the bowl and cover.
Leave to prove for 1 hour in the warmest place in the room.
Turn onto the work surface and knock down the dough by kneading a few times.
Place in a baking tin, cover and leave to prove for 50 min.
Turn on the oven at 210 C and heat for 10 minutes while the dough continues to prove.
Dust with a little flour and bake for 25-30 min.
Turn out the loaf onto a wire wrack to cool.
Check if it is ready by tapping on the bottom – it should sound hollow.
Eat fresh or slice and freeze.