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1
To activate the yeast, place the water, sugar and yeast in a jug and whisk.
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2
cover with cling film and leave to stand for 10mins.
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3
for the bead mix, add all the flour, salt, olive oil and sugar in to a bowl.
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4
when putting the sugar, salt and oil into the bowl, place them separate away from each other.
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5
slowly add the yeast mix, mixing ingredients together until well combined.
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6
note - you may not need all of the yeast mix.
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7
turn the dough out on to a lightly floured surface.
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8
knead well for 10-15mins, by hand, until smooth and springy.
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9
lightly oil a bowl with some olive oil.
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10
place in the dough, turning to coat in the oil, cover with cling film and a tea towel, then leave at room temperature to prove for 2 hours.
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11
turn out of the bowl, knead again for 5-10mins.
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12
shape into the style you wish, place on a tray, cover and leave to prove again for 1h 30mins.
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13
pre-heat and oven to 190c / 170c fan.
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14
including a tray in the bottom of the oven.
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15
place the loaf into the oven and tip some water into the bottom tray to create steam.
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16
bake for 40mins or until cooked.
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17
note - if it sounds hollow, it should be ready.
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18
plave on a cooling rack, eat as desired.
