White Bread

Directions

1. 1
   Mix everything together using a claw shaped hand in circular motion.
2. 2
   Keep the yeast and salt separate in the bowl until the water is added
3. 3
   Oil your hands and knead the dough well on a flat surface, stretching and pulling the dough back before it has chance to stick to the surface.
4. 4
   Shape into a smooth ball and place in an oiled bowl covered with clingfilm for 45 mins to an hour until doubled in size and very pliable
5. 5
   When the dough is very smooth and stretchy (so stretchy that you can stretch it thin enough to see shapes through) - stretch it into a rough rectangle
6. 6
   Chop the rosemary, drizzle with olive oil and sprinkle over both sides of the dough rectangle
7. 7
   Fold over a third of the length from one side and repeat on the other side
8. 8
   Fold over the top and bottom
9. 9
   Flip the dough over and use your hands to stretch the surface whilst turning to make it tight whilst trying to fully join the seams at the bottom- ultimately removing any seams
10. 10
    Place onto the final (floured) baking surface.
11. 11
    I recommend thin metal pizza trays.
12. 12
    And cover loosely with a towel or oiled clingfilm
13. 13
    Place a metal tray in the bottom of the oven and preheat oven to 220F C
14. 14
    Leave dough to rise for another 40-60 minutes (depends on room temperature).
15. 15
    Until the size of a big loaf of bread and very light to the touxh
16. 16
    Pour a cup of boiling water into the tray in the oven and quickly shut the door
17. 17
    Slash the surface of the dough with a sharp knife.
18. 18
    Quickly sprinkle with sea salt and flour and place the tray in the oven
19. 19
    Bake for 25 mins then reduce temperature to 180F for a further 15
20. 20
    Allow to cool for at least 30 mins before cutting.
21. 21
    Better to cool longer and reheat if you want warm bread rather than cutting whilst still hot.