First things first is we make our bread by hand, without the use of a mixer or bread maker. We used to get the mixer out and go from there but it soon became apparent that it is quicker to mix it by hand than to faff around with the mixer every time. Making this bread really is that easy.

We empty the flour blend into a dry mixing bowl. Stir with a dry whisk to break up any clumping , then make a well in the center and tidy the sides of the bowl by scraping it down with a silicon spatula.

We measure 750ml of warm (hot tap) water into a measuring jug and then that goes into the bowl. Now working quickly, with the spatula to create our dough and taking care to include the flour we have always missed at the bottom of the bowl, we mix it.

Then we leave it to rest. 5 or 10 minutes is be enough for the dough to hydrate. As we say no kneading required. Easy!

If there is any knack to baking at home the tricky bit comes next. The dough might be a little sticky, or maybe a liitle dry. No matter what people might say about consistency it is in the nature of dough to behave differently on different days. And the recipe is going to work any way. If its dry don’t worry. The trick is in handling a sticky dough. If it is slightly sticky, be gentle and use your finger tips and your spatula to help. And you can pat yourself on the back, knowing you’re one step closer to being a master baker.

With that said, we lightly oil a wooden board or similar work surface by sprinkling a little olive oil onto it and “wiping off” with a piece of kitchen towel. Use the same kitchen towel to lightly oil a large ceramic or other non stick bowl at the same time.

Then we turn the dough out onto the board using the spatula to ensure the bowl is clean. Then, here we go using a dough knife, or spatula if necessary we turn the dough on the board and shape. We are aiming for a smooth skin. Something that will trap all those beautiful bubbles in as it rises.