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1
If using instant or fresh yeast: measure all the ingredients into a bowl and mix them up well.
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2
Turn the dough out onto a work surface and knead well for 10 minutes.
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3
Do not be tempted to add any more flour.
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4
Put the dough back into the bowl, cover and let rest for 1-2 hours or until it has doubled in size.
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5
If using dry yeast: measure the flour into a bowl and make a well in it.
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6
Measure in the yeast and pour over about 1/2 the water.
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7
Let it rest for 15 minutes to dissolve the yeast in the water.
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8
Add the rest of the water and the salt and mix the ingredients well in the bowl.
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9
Turn the dough out onto a work surface and knead well for 10 minutes.
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10
Do not be tempted to add any more flour.
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11
Put the dough back into the bowl, cover and let rest for 1-2 hours or until it has doubled in size.
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12
After the dough has risen, turn it out gently on to a non floury work surface.
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13
Pretend the dough is a clock and, starting at noon, pinch a bit of the dough and stretch it away from you.
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14
Fold it down over the ball of dough.
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15
Dont push down or try to make it neat - just fold it down.
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16
Repeat this action about 5-6 times, working around your dough clock.
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17
Turn the dough over and, using both hands stretch the dough ball around itself: start your hands cupping the dough gently on either side and then bring them together underneath the dough, stretching the skin of the dough around the dough ball as you do it.
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18
Turn the ball and repeat this 4-5 times until you have a really tight ball of dough.
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19
Put the dough on a baking tray that is lined with non stick parchment and cover it with a tea towel.
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20
Let it rest for 45 minutes-1 hour or until it has doubled in size.
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21
Heat the oven to 200 degrees and pop the dough in (remove the tea towel, of course).
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22
Bake it for 45 minutes.
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23
If you tap the bottom of the loaf it should sound hollow.
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24
If it sounds like a dull thud, pop it back in the oven for another five minutes.
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25
Let it cool completely on a wire rack before eating it.
