Ingrients & Directions
600 g Strong flour
11 g Salt
15 g Sugar
15 g Fat
30 g Fresh yeast
OPTIONAL ADDITIONS
60 g Walnuts
60 g Olives
2 tb Mixed herbs
Sieve flour and salt together. Rub in fat and add sugar. Mix yeast
with a little warm water. Add to the flour. Add water at this point.
Knead to a smooth dough. Cover and leave to bulk ferment (45 minutes)
at 24C/76F.
Once risen, mix in the dry optional additions of your choice. Divide
into the required size. Mould and place on to a greased tray. Leave
to prove until doubled in size. Bake in a preheated oven at 230C/450F
for 10-12 minutes.
Yields
1 servings