Fit the Spiral Dough tool to the machine.

Add flour, salt, yeast, oil and water into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Ensure the dough is flexible and homogenous.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Carefully transfer the dough from the Mixer bowl to a lightly floured work surface.
Gently pull the edges into the centre.
Roll the dough over and make into a loaf shape.
Place the dough into the proofing basket / loaf tin, making sure the seal is placed on the top.
Cover with a damp tea towel.
Leave to prove for 1 hour or until doubled in size.
Preheat the oven to 220ºC.
Place a small oven proof container filled with boiling water to the bottom of your oven.
Remove the tea towel and spray the dough with salted water.
Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
Leave to cool.

 

Serve