Ingredients

• 500g organic strong white flour
• 8g fine sea salt
• 10g fresh yeast
• 350g fresh water

Method

1. Crumble the fresh yeast into the flour.
2. Add the fine sea salt to the flour, yeast mixture and mix together.
3. Add the fresh water into the flour and mix to form a dough ball – dont worry if the mixture appears wet and sticky.
4. Empty the dough mixture onto a clean solid surface ready for kneading.
5. Knead for 10 minutes adding as much air as possible until the dough becomes smooth.
6. lightly flour the bowl, add the kneaded dough, cover with a clean t- towel ready for the first rise.
7. Once the dough has doubled in size scrap the dough carefully onto a lightly floured surface.
8. Carefully fold the dough over pressing to form a seam.
9. Shape the dough into an oblong to match the tin, while doing this tighten the dough.
10. Place the dough into a greased tin, lightly flour the top of the dough cover with a t-towel and prove until almost double in size.
11. Pre heat over to 250deg add the loaf and bake foe approximately 35mins until the loaf sounds hollow.
12. Remove from the tin and allow to cool before slicing.