Ingredients

400g Traditional Organic White bread flour

100g White '00' flour

1 tsp salt

7g quick dried yeast

1 tsp demerara sugar or 1 tbsp honey

2 dsp olive oil

350ml lukewarm water

Extra flour for kneading

Method

Put all the flours and salt together in a large mixing bowl and mix together.

Mix yeast, sugar, water and oil together into a jug and leave to work in a warm place for about 15 minutes until thick and frothy on top. A windowsill in the sun is good.

Add yeast mix to flour mix. Combine till all mixed together and leaving sides of bowl. Tip out onto floured worktop - I find the top of my induction hob great - and knead for about 10 minutes. The put back into the bowl and cover with either a damp, clean teatowel or an oiled piece of clingfilm. Leave to rise in a warm space for about an hour or until doubled in size.

Take out of bowl and knead again for about 5 minutes. Place into an oiled loaf tin (500g), cover with oiled clingfilm and leave to rise till doubled in size again - probably about 30-40 minutes.

Take off the clingfilm and cook for 28 minutes at 180°C in a fan oven. Leave in tin for 5 minutes before removing and wrapping in a bread cloth.

I don't preheat the oven because I find that that first bit of the oven heating after you put the bread in, continues the bread rising just a little bit longer to account for any knock back that might happen when you take the clingfim off before baking.