the salt in 200g water.
In a large,
shallow bowl, sift the flour. Mix in the yeast with your fingers and make a
well in the flour.
little water and, using one hand, blend in a little flour from the sides
until it forms a paste.
gradually keep adding water and gently blend in the flour, a little at a time –
this should take up to five minutes.
salted water and mix more firmly until the mixture becomes a thick shaggy mass
– another three to five minutes.
the sides of the bowl and shape the mixture into a rough ball.
dough temperature; it should be between 23 and 24°C. To bring down the
temperature, refrigerate for a few minutes; to raise the temperature
place in the oven with the light on at the beginning of the rising
a clean tea towel and leave the dough to rise for 45 minutes.
dough onto a lightly floured board. Pick up the far edge of the dough
and bring it towards you, folding it over the centre of the dough and pressing
it down. Then take the edge closest to you; fold it away from you and onto the
dough and press it down. Fold the left edge over to the right side and the
right edge over to the left side, pressing down after each fold. Keep folding
in this way until the dough cannot fold anymore and it feels springy.
bowl with extra-virgin olive oil; return the dough to the bowl, cover and
refrigerate for eight to 18 hours.
the fridge, tip onto a lightly floured board and divide the dough into
three pieces (around 570g each).
piece again as in step nine.
balls of dough and leave for 45 minutes to return to room temperature.
loaf tins with olive oil.
Take a ball
of dough and pull and press it until it is a flat rectangular piece.
dough away from you – as if you were rolling a Swiss roll.
end, pull apart the corners before rolling to keep the loaf lengthened.
end, seal the seam using the palm of your hand.
Place it in
the pan, tucking under the ends and leave to rise for one hour and 15
cast iron pan on the floor of the oven and the rack in the lower
third and preheat the oven to 250°C.
putting the loaves into the oven, use a sharp knife to cut a slit into the
top of the bread – this prevents the bread bursting at a weak point
somewhere else in the dough.
quickly, slide the bread onto the oven rack and at the same time pour
120ml water into the cast iron pan.
oven immediately and bake for 10 minutes.
the heat to 200°C and bake for 40 minutes.
bread from the oven and immediately tip out of the pans onto a cooling
rack to keep the crust crispy.
brush the tops with water while hot.
141kJ, 0g fat, 2 600mg sodium, 245g carbs, 9g fibre, 0g sugars, 45g
Reprinted with permission of Women's Health July Issue