350g light malt flour
150g finest bakers flour no1
30g olive oil
4g dried yeast
Add all the ingredients to a bowl and mix together with a scraper for 4 mins. Then turn out out a non floured surface and need for approx 10 mins till the dough is soft and elastic. Place in a floured bowl and prove for 1hr till doubled in size.
Turn out onto a lightly floured surface and divide into 4. Preheat oven to 220c and place a tray in the bottom of the oven.
Shape into 4 small loaves and prove for another hour.
Flour the loaves and score. And boil a kettle.
Pour the water into the hot tray and bake loaves for 20-30 min.