Shantell Villasenor Bread

1. 1

   Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl).

2. 2

   Add the water and mix well to form a rough dough

3. 3

   Leave to autolyse for 30 mins

4. 4

   Knead well, for 10 or so minutes until smooth and stretchy

5. 5

   Cover and place in the fridge for 8 hours (anything from 6-12 is fine)

6. 6

   Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting)

7. 7

   Divide the dough into two roughly equal masses

8. 8

   Shape the dough to the desired shape.

9. 9

   Place in well floured bannetons, cover and leave for 1.5 hours at room temperature

10. 10

    Preheat oven to 240C with an old tin with some holes in at the bottom of the oven

11. 11

    Turn out the dough onto your baking surface, dusted well with semolina

12. 12

    Score with a razor bladet

13. 13

    Throw half a cup of water into the tray in the oven

14. 14

    Quickly place the dough into the oven and shut the door

15. 15

    Reduce heat to 220C and bake for 20 mins

16. 16

    Reduce heat to 200C and bake for a further 10 mins

17. 17

    Remove baking surface, leaving bread on bars of the oven

18. 18

    Turn off oven and bake in residual heat for 10 more minutes

19. 19

    Turn out onto a wire rack to cool

* Per serving · 4 servings · Values may vary.