• 500g strong white bread flour, plus extra for dusting
• 2 tsp salt
• 7g dried instant yeast
• 3 tbsp olive oil
• 320ml cool water

Method

1. Tip the flour into the mixing bowl of a stand mixer and add the salt to one side of the bowl and the yeast to the other. Add the oil and 240ml of the water. Use the fingers of one hand to mix the ingredients together. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated.  You may not need all the water.
2. On medium speed knead the dough on your stand mixer using the hook. The dough will become less sticky and feel smooth and silky when ready. Put the dough into a lightly oiled bowl. Cover with a tea towel. Leave to double in size This will take between 1 – 3 hours. (mine took nearly 2 hours)
3. Once the dough has risen, tip onto a lightly floured surface. Knock back the dough by pushing out the air with your knuckles and heels of your hand. Do this until the dough is smooth.  Flatten the dough into a bloomer shape.
4. Place the bloomer on a baking tray.  Put the tray inside a clean plastic bag, making sure there is enough space between the dough and the bag so it won’t touch the plastic as it rises.  Leave the loaf to prove until it doubles in size. This should take about one hour.
5. Heat the oven to 200C (fan)and place a roasting tray on the bottom shelf to heat up. Once the loaf is risen, sprinkle over some water. Dust with a handful of flour and rub all over the loaf.  Score 4 diagonal slashes across the top of the loaf, 2-3cm deep.
6. Just before baking pour 1 litre of water into the baking tray that has been in the oven. This will create steam while the loaf is cooking and give the bread a crispy crust. Place the loaf on the middle shelf and bake for 25minutes. Lower the temperature to 180c (fan) and bake for a further 10 minutes. The crust should be dark and crisp and the base should sound hollow when tapped. Leave to cool on a wire rack.