Directions
- 1Add lukewarm water, instant yeast, and olive oil to a bowl, then stir.
- 2Add bread flour and salt to the bowl and mix with a fork until well combined.
- 3Cover the bowl with plastic wrap and a towel, then let it rest for 1 hour in a warm place.
- 4Wet your hand, stretch and fold the dough inward, repeating the folds around the bowl.
- 5Cover the dough and let it rest for 40 minutes.
- 6Repeat the folding and resting steps three more times, with 40 minutes of resting after each fold.
- 7Generously dust a work surface with flour.
- 8Tip the bowl over and let the dough slide onto the floured work surface.
- 9Use a bench scraper to gently arrange the dough into a rectangular shape.
- 10Divide the dough into two long loaves, then cut each loaf into squares.
- 11Gently transfer the shaped dough to a lined baking tray by sliding the bench scraper underneath.
- 12Cover the bread and let it rest for 20 minutes.
- 13Preheat the oven to 200°C/400°F/gas mark 6 while the bread is resting.
- 14Place the baking tray in the oven and spray water using a spray bottle onto the bottom, sides of the oven, and the top of the bread to create steam.
- 15Bake for 30 minutes or until golden brown.
Ingredients
- 300 ml lukewarm water
- 1 tsp instant yeast
- 2 tbsp olive oil
- 400 g Bread flour/ Plain flour
- 1 tsp salt
- flour
Equipment
bowlforkplastic wraptowelbench scraperbaking trayparchment paperspray bottleoven
Tips
- Make sure to scrape the sides and bottom of the bowl to incorporate all the flour.
- Rest the dough in a warm place.
- Do not handle the dough too much when shaping, or the air bubbles will deflate.
- Flour the parchment paper to prevent sticking.
- Spray water in the oven and on the bread to create steam for better rising.
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