Tuscan bread

Preheat the oven to 190 ºC (375 ºF). Sift the cake flour and salt together (Italians usually omit the salt). Add the instant yeast and mix. Blend some of the water and olive oil and add to the flour mixture. Mix well and knead until the dough is smooth and elastic and no longer sticks to your hands (add more water if necessary). Cover with clingwrap and leave to rise in a warm place until doubled in bulk. Punch down and shape into a round loaf. Place on a large greased baking sheet or a lightly floured terracotta tile. Cover with clingwrap and allow to rise until doubled in bulk. Sift a little cake flour on top and bake for about 50 minutes or until the bread is done (it will sound hollow when tapped underneath).
Makes a large loaf.