COUNTRY

AUTOLYSE

100gm strong flour

100ml warm water

BREAD

900gm strong flour

550ml warm water

1 tsp active dry yeast

20gm sea salt

for the autolyse, combine the flour and water together in a bowl. cover with glad wrap and leave somewhere cosy for 12-15 hours.

once this time has passed combine 50ml of the water with the yeast in a small cup. allow to dissolve.

in with the autolyse add the remaining flour, remaining 500ml of the water, yeast water and salt.

combine until all the flour lumps have been worked through. cover bowl with a tea towel and prove for 2 hours.

tip dough onto surface and knead for about 20 minutes until your dough is soft and has come together nicely.

return to the bowl and allow to prove for another 2 hours. tip dough out and shape into any kind of loaf you like. you could use a tin if you wish.

preheat your oven to 240 degrees.

after 30 minutes pop your bread into the oven and throw a couple of ice cubes in the bottom. reduce the temp to 190 and cook for 45-50 minutes or until nicely golden brown. tap the base for a hollow sound.

allow your loaf to cool before slicing.