2 cups of Shipton Mill 00 flour
1 cup of Shipton Mill 55 French bread flour
1 tsp salt
7g Bioreal organic dried yeast
1 tsp sugar
1.5 cup of warm water (may require a little more or little less water depending on flour combination)
Olive oil or milk (optional for glaze)
Mix yeast, sugar and water, leave to stand for 10 mins or so, whilst combining and sifting flours and salt.
Combine yeast mixture with flours and mix well. Turn out onto work surface and knead for 5 or so mins. Leave to rise in warm location.
After 1 hour or when doubled in size, knock back and shape into loaf. Leave to rise for a further 40 mins or so.
Heat oven to 190-200 degrees C (fan). Immediately prior to baking, slash top with a sharp knife. Brush with oil or milk if you like a shiny loaf.
Bake for 25-30 mins until a nice golden colour and sounds hollow when tapped on the base.
You can vary the proportions of flour.