Ingredients :
- 300 grams whole wheat flour
- 200 grams strong white flour
- 10 grams salt
- 370 ml water
- 7 grams fast action dried yeast
- 2 tbsp olive oil
- 1 cup boiling water
Method :
- Put the flour in a large bowl with the salt and yeast on either side
- Chuck a tablespoon of olive oil in
- Add the water, mixing with your hand in a claw shape. The mixture will be quite wet
- When the mixture comes together, cover and leave to autolyse for 30 mins
- After 30 mins the mixture should be slightly easier to handle. Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins
- Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together
- Oil your hands and the work surface and shape into the desired shape. This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom
- Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
- Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
- When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
- Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
- Bake for around 35 mins. If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20
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