Ingredients:

  • 1.5 cups warm water (355ml)
  • 2.25 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 4 cups bread flour (500g)
  • 2 tsp fine sea salt
  • 1 tbsp olive oil
  • 1 tbsp cornmeal
  • 1 cup boiling water

Instructions:

  1. Combine 355ml warm water (40-45°C), 1 tbsp sugar, and 2.25 tsp yeast in your mixer bowl. Wait 5-10 minutes until the mixture looks foamy and smells like beer.
  2. Add 1 tbsp olive oil, 2 tsp sea salt, and 500g bread flour. Use the dough hook on low speed until a shaggy mass forms and no dry flour remains.
  3. Increase speed to medium. Knead for 8 minutes until the dough is silky, elastic, and clears the sides of the bowl. Note: If it’s still very sticky after 5 mins, add flour 1 tbsp at a time.
  4. Shape the dough into a ball and place in a greased bowl. Cover with a damp cloth and leave in a warm spot for 1 hour 30 mins until it has doubled in size.
  5. Gently press the air out of the dough. Divide it into two equal portions.
  6. Roll each portion into a 12 inch rectangle, then roll it up tightly like a sleeping bag. Pinch the seam shut.
  7. Place loaves on a baking sheet sprinkled with cornmeal. Cover and let rise for 1 hour until they look puffy and slightly translucent.
  8. Set your oven to 200°C (400°F). Place an empty metal pan on the bottom rack. Pour 1 cup boiling water into the pan just before sliding the bread in.
  9. Use a sharp blade to make 3-4 diagonal slashes 1cm deep. Bake for 25 minutes until the crust is deep golden and the loaves sound hollow when tapped.
  10. Transfer to a wire rack immediately. Resist the urge to cut! Let it rest for at least 20 minutes until the internal steam stabilizes the crumb.