Fit the Spiral Dough Tool to the machine.

Add the first 3 items of the Ingredients (flour, salt, yeast) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Min until combined.

With the machine running, gradually add the remaining item of the Ingredients (water) to the bowl.

Knead on speed Min until a soft dough is formed.

Knead on speed 1 for about 6 minutes until smooth and elastic.

Remove the bowl from the machine.

Lightly dust the dough with a little flour.

Cover the bowl with oiled cling film.

Leave to prove in a warm place for 1 hour until doubled in size.

Attach the Mixer bowl to the machine and fit the splash guard.

Knead on speed Min for about 1 minute.

Transfer dough to a lightly floured worksurface.

Shape dough into a ball, tucking the dough into the underside to smooth the top.

Cover with oiled cling film.

Leave to prove for 30 minutes until doubled in size.

Preheat an oven to 230ºC.

Remove the cling film from the dough.

Using a sharp blade, score the dough diagonally 3-4 times.

Bake for 10 minutes at 230ºC.

Reduce the oven temperature to 200ºC.

Bake for 20 minutes at 200ºC until the bread base sounds hollow when tapped.

Leave to cool on a wire rack.

Serve.