Ingredients
- 400 ml lukewarm water
- 7 g instant yeast
- 40 ml olive oil
- 500 g Farm Girl Baking Flour Blend
- ½ tbsp salt (or 1 tbsp flaky salt)
Instructions
- In a large bowl, whisk together the lukewarm water and yeast. Add olive oil and whisk again.
- Add Farm Girl Baking Flour Blend, then salt. Mix until fully combined and a sticky dough forms.
- Scrape down the sides of the bowl. Cover and let rest for 20 minutes.
- Perform 1 set of stretch and folds (4 folds total). Cover and rest for another 20 minutes. Repeat once more, then cover and let rest for 1 hour.
- While the dough rests, grease the bottom of a large oven dish, line with parchment paper, and lightly sprinkle with flour.
- When ready, flour your work surface and gently pour out the dough. Sprinkle the top with flour and cut into 3 pieces. Lightly shape and separate. If sticky, sprinkle with more flour.
- Cover and rest for 30 minutes. Meanwhile, preheat the oven to 230°C (445°F) and place a small dish of water at the bottom of the oven to create steam.
- Bake for 10 minutes with the water in the oven. Remove the water dish, reduce heat to 220°C (425°F), and bake for another 20–22 minutes until golden brown.
- Transfer to a wire rack and let cool before slicing.
