Recipe makes 2 large loafs using Shipton Mills Bakers N0.1 white flour and Bio Trockenhefe dry yeast - just half the quantities to make 1 loaf
1kg Shipton Mills Bakers N0.1 white flour
20g Bio Trockenhefe dry yeast
10g Maldon sea salt
700g warm water (30-35°c)
In a large mixing bowl add the flour and the yeast and mix well
Add the water and mix together until you have smooth ball, cover with a tea towel and leave for 20 mins at room temperature (18-20°c)
Add the salt and with a jug of warm water nearby wet your fingers and lift the edges of the dough into the centre until the salt is well mixed in, cover and leave for 20 mins
On a lightly floured surface knead your dough for approximately 2 mins or until it is smooth and satiny, put back into a lightly floured bowl, cover and leave until doubled in size (approx 45 mins)
Again on a lightly floured surface knead the dough by stretching and folding into the centre from all 4 sides, shape into a ball and return to the lightly floured bowl. Cover and leave until doubled in size (Approx 45 mins)
After this stage turn your oven onto maximum (250-275°C) and put a 1litre capacity baking tray on the bottom of the oven.
Turn your dough onto a lightly floured surface, divide in half and shape your loaves as required and place into proving baskets, cover and leave to prove until the loaves have doubled in size.
Boil 1 litre of water. Carefully turn your loaves out onto a baking sheet covered with floured baking paper, slash the loaves 3 or 4 times and transfer to the oven. Keep the oven open for the minimum amount of time so you don't lose too much heat.
Once the loaves are in, open the oven and carefully pour the boiled water into the tray. Bake the loves for 10 minutes, then open the oven briefly to let the steam out and reduce the temperature to 210°C for a further 20-30 minutes. If your loves are browning too quickly reduce the temperature further. Test your loaves by taping the bottom, you are listening for a dull thud, it should feel solid and taut.
Place your loaves on a wire rack and leave for 2 hours (this is the hardest part), this is very important for the structure of your bread.