Mix 500g white bread flour, 2 teaspoons of salt and 7g yeast in a large bowl. Make a well in the center, add 300ml of water and 3 tablespoons of olive oil and knead for 10 minutes. Leave to prove for 1 hour, knock back the dough then leave on the baking parchment for another hour. Bake at 200’C for 30 minutes.
The proof was in the tasting, It was ok on the outside, but the middle was really dense. I’m going to try leaving the dough to prove overnight in the fridge next time. The horses really enjoyed this baking experiment.
The Geordie Smallholder 