1. Place flour in bowl, put salt on one side, and yeast on the other. Gently mix.
2. Make a well in the center and add lukewarm water
3. Slowly mix into a dough.
4. Dough should be soft, not sticky
5. Kneed for at least 10 minutes until it can pull and stretch.
6. Gather dough into small ball. Put in oiled bowl, cover with clingwrap or towel and proof for 90 minutes (double in size)
7. Punch down air, gently kneed for 1 minute. Cut dough in half. Form 2 loaves, placing 1 each on a baking sheet with parchment paper
8. Proof loaves for an hour. At the 45 minute mark preheat over to 450 F (230 C). Put an empty roasting pan in the bottom of the oven to heat
9. Slash the top of each loaf with a knife. Put the baking sheets with bread in the oven. Add 1 liter cold water to the hot roasting pan to create steam and leave in oven (This will give it a nice firm crust).
10. Bake on 450 for 15 minutes
11. Reduce heat to 400 and bake 15 - 20
12. Leave on wire rack to cool
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