Ingredients:
500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing
2 tbsp olive oil
12g/2 sachets fast-action dried yeast
2 tsp salt
About 300ml tepid water (warm not cold – about body temperature)
Method:
Put the flour into a large mixing bowl and add
the olive oil. Add the yeast at one side of the bowl and add the salt at the
other, otherwise the salt will kill the yeast.
Add half of the water and turn the mixture
round with your fingers. Continue to add water a little at a time, combining
well, until you’ve picked up all of the flour from the sides of the bowl. You
may not need to add all of the water, or you may need to add a little more –
you want a dough that is well combined and soft, but not sticky or soggy.
Mix with your fingers to make sure all of the
ingredients are combined and use the mixture to clean the inside of the bowl.
Keep going until the mixture forms a rough dough (or use the dough hook on an electric mixer to save getting your hands dirty!)
Use about a teaspoon of oil to lightly grease a
clean work surface (using oil instead of flour will keep the texture of the
dough consistent). Turn out your dough onto the greased work surface (make sure
you have plenty of space)
Fold the far edge of the dough into the middle
of the dough, then turn the dough by 45 degrees and repeat. Do this several
times until the dough is very lightly coated all over in olive oil.
Now use your hands to knead the dough: push the
dough out in one direction with the heel of your hand, then fold it back on
itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches
the gluten and makes the dough elastic. Do this for about 10 minutes until the
dough is smooth and stretchy.
Clean and lightly oil your mixing bowl and put
the dough back into it. Cover with a damp tea towel or lightly oiled cling film
and set it aside to prove. This gives the yeast time to work: the dough should
double in size. This should take around one hour, but will vary depending on
the temperature of your room (don’t put the bowl in a hot place or the yeast
will work too quickly).
Line a baking tray with baking or silicone
paper (not greaseproof).
Once the dough has doubled in size scrape it
out of the bowl to shape it. The texture should be bouncy and shiny. Turn it
out onto a lightly floured surface and knock it back by kneading it firmly to
'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees
and roll it up again. Repeat several times. Gently turn and smooth the dough
into a round loaf shape
Place the loaf onto the lined baking tray,
cover with a tea towel or lightly oiled cling film and leave to prove until it’s
doubled in size. This will take about an hour, but may be quicker or slower
depending on how warm your kitchen is.
Preheat the oven to 220C
Put an old, empty roasting tin into the bottom
of the oven.
After an hour the loaf should have proved
(risen again). Sprinkle some flour on top and very gently rub it in. Use a bread
knife to make shallow cuts (about 1cm deep) across the top of the loaf to
create a diamond pattern.
Put the loaf (on its baking tray) into the
middle of the oven. Pour boiling water into the empty roasting tray at the
bottom of the oven just before you shut the door – this creates steam which
helps the loaf develop a crisp and shiny crust.
Bake the loaf for about 30 minutes.
The
loaf is cooked when it’s risen and golden. To check, take it out of the oven
and tap it gently underneath – it should sound hollow. Turn onto a wire rack to
cool before slicing.
(Courtesy of Paul Hollywood)
(Courtesy of Paul Hollywood)
