Homemade Bread

Method

1. 01
   Step 1Activate the yeast10 min

   Mix the warm water with the yeast and leave for 10 minutes until foamy.

   WaterYeast
2. 02
   Step 2Knead the dough9 min

   Add the flour and salt, then knead for 8–10 minutes until smooth and elastic.

   Bread flourSea salt
3. 03
   Step 3Rise the dough1h 45m

   Cover and leave to rise until doubled in size (around 1½–2 hours).

4. 04
   Step 4Shape the dough

   Turn the dough onto a lightly floured surface. Gently shape into a tight ball or loaf by folding the edges into the centre and pulling it across the worktop to create surface tension.

5. 05
   Step 5Prove the dough30 min

   Place into a well-floured banneton (or a bowl lined with a floured tea towel), seam side up, cover and leave to prove for 30 minutes.

   Note

   A bowl lined with a floured tea towel can be used instead of a banneton.

6. 06
   Step 6Preheat the Dutch oven30 min

   Meanwhile, preheat a Dutch oven in the oven at 250°C for at least 30 minutes.

7. 07
   Step 7Score and transfer the dough

   Turn the dough onto baking paper, score the top with a sharp knife, then carefully lower it into the hot Dutch oven.

8. 08
   Step 8Bake with the lid on20 min

   Bake with the lid on for 20 minutes, then remove the lid, reduce the oven to 220°C and bake for a further 20 minutes, or until deep golden brown.

9. 09
   Step 9Finish baking uncovered20 min

   Remove the lid, reduce the oven to 220°C and bake for a further 20 minutes, or until deep golden brown.

10. 10
    Step 10Cool before slicing

    Leave to cool completely before slicing.