- 500g strong bread flour.
- 350 ml tepid water.
- 5g dried active yeast.
- 10g sea salt.
- Olive oil (optional).
Directions:
1 - Preheat the oven to highest setting (around 240c).
2 - Put the flour and sea salt into the bowl of a mixer or food processor with a dough hook.
3 - Measure the tepid (lukewarm temperature) water into a jug and add the yeast. Whisk with a fork until combined and foamy.
4 - Add the water mixture to the flour and knead slowly for 10 minutes. The dough is ready when it is smooth and not sticky.
5 - Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
6 - Put the dough into a clean large bowl and cover with a tea towel or cling film.
7 - Leave the dough to rise for at least one hour.
8 - Turn out gently onto a well-floured surface; let it spread across the work surface. Sprinkle some flour over the top of the dough and cover with a clean towel. Leave for about five minutes.
9 - Use a sharp knife or dough scraper to cut the rectangle of dough into three triangles (by cutting in a V-shape).
10- With the point of the triangle at the top, make a slash down the middle. Make three smaller diagonal cuts on each side of the one in the centre. Gently ease open and enlarge the holes with your fingers.
11- Drizzle a little olive oil over the surface of each loaf.
12- Gently lift onto a baking tray lined with baking parchment.
13- Bake for 10 to 12 minutes until golden brown.