This is a basic white loaf that can be cooked in the oven as it starts to cool.

Click here for printable version.

Ingredients:

• 500g strong white flour, plus extra for dusting
• 2 tsp salt
• 2 ¼ tsp or a sachet of fast-action yeast
• 3 tbsp olive oil
• 300ml warm water

Method:

1. 1. Mix the warm water and the yeast and set aside for 15 minutes or till it forms a froth.


2. 2. Mix the flour, salt and yeast in a large bowl. Make a well in the center, add the oil and then add the water / yeast mix.




















3. 3. Mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead for about 5 minutes or till dough is very smooth.
   

   
   

   
   

   
   
   
   
   
   
   
   Leave to rise for 1 hour until doubled in size or place in the fridge overnight if required for the next day.















4. 4 . Knock back the dough and then gently mold the dough into a ball. Flour a baking tray or use some baking paper in the tray with flour on to make it easier to slide the dough off later. Place it on the baking parchment/tray and cover with a tea towel and leave to prove for a further hour until doubled in size.















5. 6. Check heat of oven it needs to be 220C to 260C in the area you are going to cook the bread. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.


















6. 7. Bake in the oven turning occasionally to spread the cooking until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

As with all cooking in a wood oven it is trial and error as the heat is different in every oven, you do need to keep an eye on the bread as it can burn pretty darn quick if the heat is just a bit too high.