You need two baking tins and patience – the yeast mustn’t be rushed and nor should you.
1kg Traditional Organic White Flour
3 tsp fine sea salt
30g fresh yeast (about the size of a large walnut)
590ml Warm water
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
- Dissolve the remaining yeast in 120ml of water. Leave in the warmth of the kitchen to froth for about 10 minutes or so.
- Mix the remaining 800g of flour with the remaining salt
- 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
- Turn out the dough and knead out the air (knock back) and then eave for a further 15 minutes
- Pre-heat your oven to 220C or Gas Mark 7
- 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)
- 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).
- 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
- Leave for 1 hour to cool before tasting….!