A quickstart guide to baking a decent loaf of bread without.
3 cups
2 cups
2 cups
2 tsp
1 tsp
Preheat oven to 220°C (200°C fan forced).
Dissolve fresh yeast in warm water and let it activate for a few minutes.
Weigh and mix flour(s) and salt in a large bowl.
Pour the yeast mixture into the flour, loosely mix into a sticky shaggy mass, then leave it to rest for 10 minutes.
Lightly oil a 30cm work surface and your hands with olive oil. Gently turn the dough onto the oiled surface. Perform gentle kneading: fold the dough over itself and gently stretch away from you. Give a quarter turn and repeat. Maximum 8 folds total. Return to lightly oiled bowl and rest for 10 minutes.
Repeat the gentle kneading process (step 4) twice more at 10-minute intervals, then leave the dough to prove for 45 minutes.
Dust work surface with flour, pat dough into an oval shape. Roll up tightly, pinch the ends, and place seam-side down on a floured tray. Cover with cloth and leave until increased by half in size - about 45 minutes.
Flour the top of the dough, cut a slash down the middle, and bake for 35-40 minutes at 210°C fan forced.