- Combine all of the dry ingedients. Add the wet ingredients and rougly combine into a shaggy dough without any dry clumps of flour. Cover and let rest for 20-30 minutes.
- Knead into a smooth, bouncy and elastic dough that passes the windowpane test. Shape into a ball, place in an oiled bowl, cover and prove for 1 to 1.5 hours.
- Gently deflate the dough and shape into a log the width of your baking tin.
- Optionally add your toppings, then transfer to the baking tin (ideally 23x13cm), cover and prove for another 1 to 1.5 hours. Towards the end, preheat the oven to 180┬░C.
- Bake for 20 minutes. Tent with tin foil and bake for another 15 to 20 minutes.
- Turn out onto a wire rack and allow to cool completely.
The amount of water depends on the temperature and humidity. The higher the temperature and/or humidity, the less water is needed.
The amount of water depends on the temperature and humidity. The higher the temperature and/or humidity, the less water is needed. |