- 3 cups of good quality bakers flour (unbleached or wholegrain)
- 1 tsp of bread improver (gluten)
- 1/4 tsp yeast
- 1 tsp salt
- 1 and a half cups of warm water (it should feel comfortably warm if you dip your little finger in)
- Mix all ingredients together – the dough will be very soft and sticky.
- Cover the bowl with plastic/a lid/damp towel and let it sit for 18 hours in a warm place (oven, sunny window). The dough should rise to as much as double the size
- Tip out the risen dough onto a floured surface. Dampen hands with a little water (this keeps the dough from sticking to you), and shape it.
- Put the dough into a greased and floured bread tin and cover with a damp cloth.
- Let the dough sit another 1 1/2 – 2 hours.
- Bake in a covered dutch oven or baking dish in a preheated over at 260 degrees C for 30 minutes (240 if using a fan forced oven).
- Remove cover; and reduce heat to 230 degrees and bake another 15 minutes.
- Hard as it is, let it cool down on a wire rack before you start eating it!
Buy good quality flour with a high gluten content. It is usually called bakers flour. We buy ours from the local health food shop because it is better quality, unbleached, and cheaper – and we can buy it by the 3kg bag. Even so, we still need to add some bread improver from time to time.