Servings: 4 Loaves
- Large baking sheet x 2
- 18 oz Bread flour
- 1 1/2 tsp Salt
- 1 1/2 tsp instant yeast
- 3 tbsp Olive oil
- 14 oz Water, tepid
- Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water and begin mixing on a slow speed.
- As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
- Lightly oil a large rectangular tub and place the dough in it. Cover with cling film and set aside to rise for 2 to 3 hours or until doubled in size.
- Dust your work surface heavily with flour – add some semolina too, if you have some. Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina. Cut the dough in half lengthways and divide each half lengthways into 2 strips. You should now have 4 pieces of dough. Stretch each piece of dough lengthways a little and place on prepared baking trays.
- Preheat your oven to 450ºF. Sprinkle a baking sheet a little flour and semolina flour. Place the loaves on the prepared baking sheet and allow to rest for about 10 minutes.
- Bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Cool on a wire rack.
Adapted from recipe from Paulhollywood.com
Serving: 1slice | Calories: 77kcal | Carbohydrates: 14g | Protein: 2.8g | Fat: 0.7g | Fiber: 1.1g | Sugar: 0.4g
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