250g strong white bread flour
250g warm water
3g fresh yeast
Mix well and leave to ferment for 3-4 hours until the batter has lots of bubbles and smells yeasty.
500g ripe poolish
260g strong white bread flour
6g yeast
15g salt
Mix all the ingredients together with a paddle on a medium – low speed for 5 minutes until there are no lumps and the batter is smooth.
Take the dough out of the bowl and knead for 5 minutes; this can also be stretched across the table by pushing the dough away from you and then re-coiling it back in. Once kneaded well, then place into a bowl that’s wiped with olive oil and leave in a warm place to prove up for around 30-45 minutes.
Folding the dough, you take one corner of the dough and pull it up over its self and back down to the other side of the bowl. Repeat this 3 more times, then flip the bread over so the seams are on the bottom. After 20 – 30 minutes it should be getting nice and airy by now, then finally fold again.
Leave until it has doubled in size, then very carefully place into an oiled tray, folding all the four corners in and flip over the dough so its seam side down. Leave this covered in a warm place for around 30-45 minutes; it should be nice and bubbly with pockets of air.
Pre heat the oven to 250c and very carefully spread it out to all the corners of the deep tray, placing your fingers under the dough to stretch this out from the bottom, making sure that you get an even shape. Poke your fingers into the dough, drizzle with olive oil, Maldon salt and some rosemary if you wish, then bake in the oven for around 20 -25 minutes.
250g strong white bread flour
250g warm water
3g fresh yeast
Mix well and leave to ferment for 3-4 hours until the batter has lots of bubbles and smells yeasty.
500g ripe poolish
260g strong white bread flour
6g yeast
15g salt
Mix all the ingredients together with a paddle on a medium – low speed for 5 minutes until there are no lumps and the batter is smooth.
Take the dough out of the bowl and knead for 5 minutes; this can also be stretched across the table by pushing the dough away from you and then re-coiling it back in. Once kneaded well, then place into a bowl that’s wiped with olive oil and leave in a warm place to prove up for around 30-45 minutes.
Folding the dough, you take one corner of the dough and pull it up over its self and back down to the other side of the bowl. Repeat this 3 more times, then flip the bread over so the seams are on the bottom. After 20 – 30 minutes it should be getting nice and airy by now, then finally fold again.
Leave until it has doubled in size, then very carefully place into an oiled tray, folding all the four corners in and flip over the dough so its seam side down. Leave this covered in a warm place for around 30-45 minutes; it should be nice and bubbly with pockets of air.
Pre heat the oven to 250c and very carefully spread it out to all the corners of the deep tray, placing your fingers under the dough to stretch this out from the bottom, making sure that you get an even shape. Poke your fingers into the dough, drizzle with olive oil, Maldon salt and some rosemary if you wish, then bake in the oven for around 20 -25 minutes.
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