1kg Organic Light Malthouse flour
20g Fresh yeast
1. Mix to a clear, well developed dough. The finished dough temperature should be 28°C.
2. Stand in bulk for 1 hour then gently knead for a minute to "knock back".
3. Leave for 15 minutes intermediate proof.
4. Give the dough a quick final mould, then prove in a warm, moist place for 45 minutes.
5. Bake at 210°C for 35-40 minutes. Cool for 1 hour before slicing.