I usually use 350g of water to 500g of flour but I'd read that its not the same as other flours so I used 325g as a trial. Its sticky to work with (not as much as rye) and so after initial mixing I let it autolyse for 40 minutes before starting to work it. I always work the dough the same way as Richard Bertinet but I found I needed to do this more gently or the dough broke up. I added no flour on the worktop and used wet hands to help prevent the dough sticking to my hands. Will certainly be ordering this flour again.

Ingredients

500g emmer flour

7g sea salt

7g yeast

325g water

Method

Mix all ingredients together in a bowl then cover with a damp cloth for 40 minutes.

Turn out onto an unfloured worktop and with wet hands gently lift the dough and fold it over. Then keep repeating this process gently pulling the dough towards you, the resistance from it sticking to the work surface helps it stretch, as you lift it turn it through 90`. After a few minutes it starts coming together and you are able to lift and stretch it a little further before folding it on itself to trap the air. After 10 minutes of stretching and folding place dough on a lightly floured work surface, gently stretch it out and then fold it in on itself it make a tight ball. Place in a covered bowl to rise.

When doubled in size, turn out onto a lightly floured surface, stretch and fold into a shape for a 2lb tin, treat the dough gently or all the air will be lost. Cover and leave to rise until it's showing above the tin side.

Place a metal tray in the bottom of the oven and preheat oven 220 centigrade, gas 7. When loaf looks ready dust with flour and slash top. Carefully pour 250ml of hot water onto metal tray in oven to add some steam and place loaf on middle shelf. Bake for 40 minutes or until baked.