Ingredients

• 480g warm water (40-50c)
• 1 tbsp (15g) active dried yeast/
•  10g instant dried yeast/ 30g fresh yeast
• 750g strong bread flour
• 1tbsp salt
• 1 ½ tbsp olive oil
• 100g  semolina or rice flour for dusting

Method

1. Place 3 heaped tablespoons of strong bread flour and whisk into warm water. Once whisked, add the yeast and whisk again. Leave in a warm place for around 5 minutes until the mixture is frothy.
2. In a large bowl, add half the flour, plus the yeast mixture and mix well. Add the salt and remaining flour to the mix. Turn out onto a lightly floured surface and knead for 8-10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top.
3. Cover the bowl with plastic wrap and leave in the sun or another warm place for 20-30 mins, or until the dough has doubled in size (whichever comes first). Alternatively, you can put warm water in an empty proving tub, put the dough in another proving tub and sit the dough proving tub over the proving tub filled with water.
4. Divide the bulk-proofed dough into 5x250g balls, or 4x330g balls. Ball up the dough, ensuring the tops of the balls are smoothBrush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20mins, or until doubled in size.