- 1kg/2lb 3¼oz type 'T55' strong white bread flour, plus extra for dusting
- 550ml/1 pint water, at room temperature
- 20g/¾oz fresh yeast
- 15g/½oz salt
- vegetable oil, for greasing
- small dish of salted water
- butter and cheese, to serve (optional)
- Slowly mix the flour, water, yeast and salt in the bowl of a food processor using the dough hook attachment for 4-5 minutes, or until the mixture comes together as a soft, elastic dough.
- Alternatively, mix the flour, water, yeast and salt together in a large mixing bowl, using your hands, until it comes together as a dough. Turn out the dough onto a lightly floured work surface and knead firmly for 8-10 minutes, pushing the dough away from you using the heel of your palm, then lifting the folding the stretched dough back over itself, until the dough is smooth and elastic.
- Cover the dough, in its bowl, with a damp tea towel or a sheet of cling film. Set aside in a warm place for one hour, or until the dough has doubled in size (proved).
- When the dough has proved, turn it out onto a lightly floured work surface and knock it back. Divide the dough into three equal pieces and flatten them into leaf-shaped loaves.
- Grease a baking tray lightly with oil, then sprinkle it all over with flour. Place the loaves onto the baking tray, at least 20cm/8in apart.
- Brush the loaves all over with the salted water, then dust with more flour. Score the tops of the loaves several times using a sharp knife, then set aside for a further 15 minutes, or until they have proved again.
- Meanwhile, preheat the oven to 240C/460F/Gas 9.
- When the loaves have proved, bake them in the oven for eight minutes.
- Open the oven door and continue to bake for a further two minutes.
- Reduce the oven temperature to 190C/370F/Gas 5, then close the door and continue to bake for 30 minutes, or until the loaves are risen and pale golden-brown and make a hollow sound when tapped on the bottom.
- Remove the bread from the oven and set aside on a wire rack to cool. Serve warm with butter and cheese.