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1
Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl).
-
2
Add the water and mix well to form a rough dough
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3
Leave to autolyse for 30 mins
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4
Knead well, for 10 or so minutes until smooth and stretchy
-
5
Cover and place in the fridge for 8 hours (anything from 6-12 is fine)
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6
Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting)
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7
Divide the dough into two roughly equal masses
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8
Shape the dough to the desired shape.
-
9
Place in well floured bannetons, cover and leave for 1.5 hours at room temperature
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10
Preheat oven to 240C with an old tin with some holes in at the bottom of the oven
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11
Turn out the dough onto your baking surface, dusted well with semolina
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12
Score with a razor bladet
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13
Throw half a cup of water into the tray in the oven
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14
Quickly place the dough into the oven and shut the door
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15
Reduce heat to 220C and bake for 20 mins
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16
Reduce heat to 200C and bake for a further 10 mins
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17
Remove baking surface, leaving bread on bars of the oven
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18
Turn off oven and bake in residual heat for 10 more minutes
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19
Turn out onto a wire rack to cool
