Shaping your dough

To obtain a loaf of 500g you will need a need to weigh 650g of dough. Once weighed, shape your dough into a rough rectangle and leave to rest for 10 minute to allow the dough to relax. This will make it easier to shape.

Press on your roughly shaped dough gently to release any gas, this will allow you to shape your bread more efficiently and create a tighter dough.

Fold the top of your dough in on itself towards the centre and using the palm of your hand, press gently along the dough from right to left. Turn your dough around so that the folded part is now at the bottom and repeat the folding process.

Once both the top and bottom of your dough have been folded in. Fold the dough on itself one more time and again using the palm of your hand press gently from right to left to obtain a rough loaf shape.

Gently roll the dough using the palms of your hands and your thumbs to obtain a more defined loaf shaped. Once shaped the loaf can be placed onto a baking tray or a proofing basket and allow to proof for another 60 to 90 minutes at room temperature (19-20c).

Preheat your oven to 250C making sure to place a deep metal tray at the bottom of the oven that you can add water to, to create steam.

If you are using a proofing basket to shape you dough, remove the dough from the basket and place on a baking tray. Score the dough with a sharp knife or razor blade.

Pour 1 cup of water into the metal tray, close the oven door and wait 30 seconds. Place the bread in the oven and spray the oven wall with additional water to create more steam before closing the door.

Reduce the heat to 225C and bake for 13 minutes. For an even bake, rotate the loaf 180C and cook for another 8 minutes.

Reduce the heat further to 190C for final 10 minutes.

Remove from oven and allow to cool. Slice, spread with butter and enjoy!