Mix warm water and dry yeast. Leave to proof for about 5 minutes.
In stand mixer pour proofed water with yeast. Then add flour, salt, and oil. Start mixing to combine at slow speed (1/10). Mix for 5 minutes to combine. Leave about 10 minutes to rest.
Once rested, start mixer again at slightly higher speed (2-4/10) for about 15-20 minutes.
Oil plastic bowl. Take dough out of mixer, transfer it into oiled bowl and fold each side so it forms rough ball shape taking care that fold is on the bottom (i.e. dough top is smooth). Cover with the plastic wrap and leave it to rise for about 1 hour (until it doubles in size).
Once risen, very gently fold it onto itself by going around it using hand. Drop it into a cast iron pot lined with parchment paper and leave it to rise once more until it doubles in size (up to 2 hours).
Preheat the oven to 230 °C (500 °F) and bake for 30 minutes.
Once done, get it out of pot and leave to cool on a cooling rack.
|740 g||Bread flour|
|500 ml||Warm Water|
|10 g||Sugar||1 tbsp|
|10 g||Salt||2 tsp|
|7 g||Active dry yeast||1 pk|
|30 ml||Oil||2 tbsp|