500g White Bread Flour

10g Easy Bake Yeast

10g Fine Sea Salt

25ml of Best Virgin Olive Oil

300ml tepid water

Mix all ingredients in a bowl. Tip out and hand knead for 10 mins or until you reach the window pane effect. Place Dough back in bowl, cover and allow to proof for 120 mins. Tip dough back onto lightly floured surface and knock back for min of 5 mins. Place dough into bread tins that have been lightly buttered on inside to prevent sticking. Cover and second proof until risen to required height. Bake @ 230C for 20 mins, then turn tins and change tray height position and bake for a further 20 mins @ 210C. Remove from oven and tip out loaves onto baking sheet. Return to oven for a further 10 mins. Remove and place on wire tray to cool.

If going the dutch oven route bake for 25 mins @ 210C then remove lid and bake for a further 10 mins at the same temp to brown the tops.

Good Luck.