Makes 1 loaf
Ingredients
- 300g (10½oz) malted wheat flour
- 200g (7oz) strong white bread flour, plus extra for dusting
- 1 teaspoon instant dried yeast
- 10g (¼oz) fine sea salt
- sunflower oil, for oiling
Method
Combine the flours, yeast and salt in a large mixing bowl. Add 350ml (12fl oz) water and, with one hand, mix to a rough dough. Adjust the consistency if you need to, adding a little more flour or water, until you have a soft, easily kneadable, sticky dough.
Turn out the dough onto a lightly floured work surface and knead for about 10 minutes, until smooth, stretchy and no longer sticky. Shape into a rough round. Wipe the mixing bowl clean, then oil the surface of the dough, put it back in the cleaned bowl, cover with cling film and leave to prove for 1–2 hours, or until doubled in size (the timing will depend upon the temperature in your kitchen).
Heat the oven to 220°C/425°F/gas mark 7. Deflate the dough by tipping it out of the bowl and onto the work surface. Press it into a rudimentary rectangle shape, with a short end nearest your body. Fold the nearest third into the middle, then the third furthest from you over the top of this. Seal the loaf at its seams. Give it a quarter turn, stretch it out and repeat, third over third. Using the palms of your hands roll the dough into a cylindrical baton about 25cm (10in) in length, tapering a little at the ends. Set the baton on a well-floured surface. Sprinkle with flour and leave to rise for a further 20–25 minutes.
Heat a baking sheet in the oven until hot. Remove the tray from the oven, then without knocking the air out of the risen dough, lift it very carefully off the work surface and onto the hot tray. Use a serrated knife to slash a cut 2cm (¾in) deep down the length of the baton. This will help the dough spring up in the oven. Bake for 25–30 minutes, then lower the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 20 minutes until a dark, golden crust has formed and the loaf sounds hollow when tapped. Remove to a rack to cool.
