500g Strong Flour (this can be all White or a mix of White & Wholemeal)
7g of Quick Yeast
Tsp of Salt
350g of water at room temperature.
In a large mixing bowl mix the ingredients together to a dough, then cover the bowl and leave to rest for 5 minutes.
Put a table spoon of oil on the top and oil your hands, remove the dough from the bowl and Stretch and fold, then turn the dough 45 degrees and stretch and fold it again, repeat this 12 times.
Pop back into the bowl and cover and rest for an hour.
Line your loaf tin with baking parchment.
Dust the work top with flour, gently turn the dough out onto floured surface and flatten, then stretch and fold and turn 6 times, this should leave a nice ball of dough. Then pop into your loaf tin and leave in a warm place to rise for an hours.
Preheat your oven to 220oC.
When the dough has risen pop in the oven for 30 minutes.
To see if the loaf is done, turn it out of the tin, tap the bottom, if it sounds hollow it is cooked, if not put it back for a little longer.
Allow to cool on a wire rack and Enjoy J