Wednesday, September 28, 2011


500 grams strong bread flour
350 ml water
1 teaspoon dried yeast
1 tsp sea salt

Mix in the yeast into the flour, and then add the remaining ingredients and the water. Mix for a couple of minutes until the dough starts to form. Transfer the dough to a floured surface and continue to knead by stretching out and folding the dough over onto itself. Keep kneading until it stops sticking. Lightly flour the work surface, place the dough on the flour and form the dough into a ball. Place the dough into a mixing bowl, cover with a tea towel and let it rise for at least one hour.
Turn out gently onto a well-floured surface and carefully spread it out to into a square shape. Generously flour it and let it rest for 5 minutes. Divide the dough into two parts, then cut each piece again into three roughly triangular strips. Make a cut all the way down the centre of each dough triangle, without completely cutting through the dough, then make 3 deep slashes on either side of the central cut, cutting all the way down, and then gently open out the holes with your fingers and shake off the excess flour. Preheat oven to 220˚C with your baking tray inside. Lift the dough onto a lightly floured baking tray and slide onto the hot tray in your oven. Bake for 10 to 12 minutes until golden brown.