Just like the hand-pulled noodles and crusty white loaf, we’re letting the gluten form through hydration.
- 4 cups bread flour
- 1 teaspoon dried yeast
- 1 teaspoon salt
- Olive oil
- 2 cups water
- Put the bread flour, yeast and salt to a bowl and mix well
- Add a generous lug of olive oil
- Add the 2 cups of water gradually until you have a very sticky dough. It should come together like loose pizza dough but also be too sticky to handle with your hands.
- Transfer the dough from the bowl to a plastic container, leave it at room temperature for 15-30 minutes to let the yeast start working and then place it in the fridge for between 1 and 3 nights.
- On the day of baking remove the dough from the fridge and generously oil a roasting pan for your bread. Gently pour/scrape the dough into the pan - an oiled rubber spatula helps here. Spread the dough out to evenly cover the bottom of the pan.
- Leave in a wam spot until the dough has risen again by about a quarter to a third and appears jiggly and full of air pockets.
- Wet your hands and push fingers into the dough making the signature indentations (add more oil if needed). Add any toppings you please like herbs, garlic or just a bit of flaky salt, then allow to rise again for 10 minutes before baking.
- Bake at 200°C for 20-30 minutes or until evenly golden and cooked through. To test, press the middle of the loaf gently and if it springs back and is nice and golden you’re good to go.