Instructions

1. Add the flour, salt and yeast to your mixer bowl (don’t add the salt directly on to your yeast as it will affect the rising ability of the yeast.
2. Turn on your mixer and slowly add the water. It will look pretty wet but that is what you need.
3. Knead the dough in the mixer for a good 5 minutes.
4. Once well kneaded turn the dough out into a oiled container and cover.
5. Let rise for an hour.
6. Get a baking tray ready with parchment paper or a silicone mat and preheat your oven to 220 degrees C (425 F).
7. Add a roasting tray to the bottom of your oven (you will see why later).
8. Oil your work surface and your hands.
9. Turn the dough out on to the work surface and divide the dough into two with a very sharp oiled knife.
10. Take one half and gently shape it into a oval shape. Don’t press too hard and be very gentle when rolling it. You want to work from the inside out while rolling. Any seam you see or create should end up underneath.
11. Once you are happy with the shape of your loaf (remember this is your loaf so you shape it as you wish) transfer it to your baking tray.
12. Do the same to the other half of your dough.
13. Cover and prove your loaves for another hour. Maybe make yourself a Mojito
14. After an hour use a fine sieve filled with flour and sprinkle each loaf liberally with flour
15. With your razor sharp knife make a score down the side of the loaf
16. Place your loaves into the centre of your pre-heated oven and add 2 cups of water to the roasting tray you placed in the oven earlier.
17. Bake for 25 to 30 minutes or until your loaves are golden and crusty.
18. Once done, remove and set aside to cool completely before cutting.