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Nutrition: per slice (10 slices)

  • kcal204
  • fat4g
  • saturates1g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein6g
  • salt1g
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Method

  • step 1

    Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.

  • step 2

    Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

  • step 3

    Tip onto a lightly floured work surface and knead for around 10 mins.

  • step 4

    Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

  • step 5

    Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.

  • step 6

    Place it on the baking parchment to prove for a further hour until doubled in size.

  • step 7

    Heat oven to 220C/fan 200C/gas 7.

  • step 8

    Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.

  • step 9

    Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

RECIPE TIPS
SAVING TIME

A dough's first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour. It's also a great timesaver, as you can start it the night before, then finish it off the next day.

BREADMAKER

To make this in a breadmaker, add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

Recipe from Good Food magazine, September 2005

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Comments, questions and tips (564)

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Overall rating

A star rating of 4.7 out of 5.637 ratings

awiz0648621

question

Could this be cooked in a loaf tin instead of a boule shape? Any suggestions on correct tin size?

fsdrftjszhdfdxcgcv26453

it is discusting remove it 1 star

sylviarrlim54524

Some tips for future bakers! - Use lukewarm water, and don’t pour all of the 300 mL of water all at once. Pour the water in incrementally and combine via mixing as you pour. If the dough mixture starts to get “tacky/sticky”, stop adding water and add a sprinkle of flour back into the mixture to…

17066755726740

tip

Don’t make it ❤️❤️

firminzara51573

?

17066755726740

Racist

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