INGREDIENTS – Dai’s Artisan Bread
Only 5 minutes to prepare
500g strong flour
1 sachet fast yeast
350ml warm water
Halen sea salt pinch
Splash of calon aur oil
55g semolina for dusting
Combine all ingredients then place in a plastic tub with tight fitting lid and put in the fridge overnight.
Remove (should be really wet) and place onto a floured board.
Dust with semolina and shape into a ball retaining some dough for the next batch of sourdough. Don’t over work to keep the gasses alive.
Place into an oven proof pot and bake for 18-20mins in a very hot oven.
Place a tray of ice cubes on the bottom oven to give the bread its hard crust.
Allow to cool before diving in.
Chefs tip: Use corn bread flour for taste and colour.