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Ingredients
- 500g of flour (I usually do half white and half wheat)
- 1 cups of water
- 1 tbsp of yeast
- 1 tbsp olive oil
- 2 tsp salt (optional)
Method
- The night before mix together half of the flour the water and the yeast in a ceramic or glass bowl and leave covered over night. If you are using whole wheat, then soak that rather than the white flour to give the yeast a more balanced food.
- About three hours before you are ready to bake, knead in the remaining flour, the oil adding water until the dough forms a ball and pulls away from the bowl. If you prefer your bread saltier you may add salt, otherwise the overnight fermentation gives enough flavor. Let the dough rise uncovered for an hour or until it has doubled in size. Then shape the bread into two baguette shaped loaves and onto a greased baking sheet or stone. Let the loaves rise, covered, for another hour.
- Finally, bake in a pre-heated oven at 450F for about 15 to 20 minutes. let the bread cool before slicing. Enjoy!
