Recipe Steps
- Add dry mix to a mixing bowl, Pour in 225ml of lukewarm water. Mix with an electric mixer, using the dough hook attachment, on a low speed for 4 minutes and medium speed for 10 minutes until the dough is smooth
- Place dough into a lightly oiled bowl and cover with a tea towel. Leave to prove for 50 minutes at room temperature.
- Remove from the bowl and gently mold into a dome shape on a lightly floured surface. Transfer dough to a floured baking tray, bowl or proving basket and lightly cover with cling film.
- Place in fridge and allow the dough to rest for 3 hours.
- 20 to 30 minutes before required preheat oven to 240°C/Fan 220°C/460°F/Gas Mark 8. After 3 hours remove from fridge. Using a sharp knife cut a cross through the dough.
- Bake on the middle shelf of the oven for 25-30 minutes until you get a dark brown crust with a hollow base
- Turn out onto a wire tray. Cool completely before slicing.
