You need two baking tins and patience – the yeast mustn’t be rushed and nor should you.

Ingredients

1kg Traditional Organic White Flour

3 tsp fine sea salt

30g fresh yeast (about the size of a large walnut)

590ml Warm water

Method

12 HOURS AHEAD OF BAKING TIME

Dissolve a small piece of the yeast (garden pea size) in 120ml of water. Add this to 200g of the flour that has been mixed with ½ teaspoon of salt. Mix together, cover with a damp cloth to prevent a skin forming and leave this starter mixture to stand at room temperature for 12 hours.

12 HOURS LATER

1. Dissolve the remaining yeast in 120ml of water. Leave in the warmth of the kitchen to froth for about 10 minutes or so.
2. Mix the remaining 800g of flour with the remaining salt
3. Add the flour mix and salt to the starter mixture and then add the yeasty liquid and the remaining water (350ml). Knead well for 7 minutes to form a soft and silky dough. Cover with a damp cloth and leave for 1 hour
4. Turn out the dough and knead out the air (knock back) and then eave for a further 15 minutes
5. Pre-heat your oven to 220C or Gas Mark 7
6. Divide the dough into 2 pieces. Knead out the air and shape into loaves. For rolls divide into 18 equal pieces). Place on baling trays, cover with the damp cloth and leave to rise in a draught free spot until roughly doubled in size (about 45 minutes)
7. Dust the top of the loaves with flour and make 3 diagonal razor cuts on top. Bake in a pre-heated oven for 45 minutes (reduce to 18 minutes for rolls).
8. Turn out onto a wire rack and tap bottom. A hollow sound means the bread is baked. If not turn upside down and bake for a short while longer
9. Leave for 1 hour to cool before tasting….!