|Serves: 4 people||Recipe course: Breads||Total time (min.): 160||Complexity (1 to 3): 1|
|Strong flour||500 grams|
|Dried yeast||7 grams|
|Olive oil||3 Tbsp.|
Fit the Spiral dough tool to the machine.
1 - Add Ingredients (flour, salt, yeast, oil, water) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 1 for 2 minutes.
4 - Mix on speed 2 for 8 minutes.
5 - Ensure the dough is flexible and homogenous.
6 - Cover with a tea towel.
7 - Leave to prove for 1 hour or until doubled in size.
8 - Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
9 - Gently pull the edges into the centre.
10 - Roll the dough over and make into a loaf shape.
11 - Place the dough into the proofing basket / loaf tin, making sure the seal is placed on the top.
12 - Cover with a damp tea towel.
13 - Leave to prove for 1 hour or until doubled in size.
14 - Pre heat the oven to 220ºC.
15 - Place a small oven proof container filled with boiling water to the bottom of your oven.
16 - Remove the tea towel and spray the dough with salted water.
17 - Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
18 - Leave to cool.
19 - Serve.