Ingredients

700g Shipton Mill light malthouse flour

7g easy dried yeast

1/2 teaspoon salt

400ml tepid water

2 tablespoons olive oil

Method

Mix flour, yeast and salt. Add the water and olive oil. Mix well and knead for at least 5 mins until smooth. Don't be tempted to add more water or flour - once it has started coming together it should knead without sticking.

Leave to rise at normal room temperature for approx 2 hours ( doing this slower rather than in an airing cupboard improves the texture).

Knock out air by a short, gentle knead and put in a 2lb loaf tin. Cicero with a tea towel and leave at room temperature for 45 mins - 1 hour until it has raised to the top of the tin.

Put a tin of hot water at the bottom if the oven and bake the loaf at 230 degree in convection oven or gas equivalent. If using a fan oven drop temperature to 210/220 degrees but a convection oven is best.. Bring out when well browned and bottom of loaf sounds hollow when knocked.