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1
Warm up the liquids to about body temperature.
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2
Put all the ingredients including the dry yeast in a bread machine and start the kneading program.
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3
Take the dough out after 6 minutes.
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4
Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30C oven for 60 minutes.
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5
When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.
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6
Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down.
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7
Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.
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8
While the dough rests, dust the banneton with bread flour using a tea strainer.
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9
After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
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10
Time for the 2nd rising Use your oven's bread-rising setting at 30C for 50 minutes When the dough is done proofing, preheat the oven to 240C.
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11
Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray.
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12
Slash the top.
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13
Turn the down the oven temperature from 240C to 220C, and bake the bread for 22 minutes.
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14
Done!
