Simple version of our basic recipe

1kg Strong 00 Flour
1g Instant Dried Yeast
27g Sea Salt
600ml water at approx. 25 degrees C.

Mix yeast into flour
Dissolve salt into water
Combine and mix thoroughly (by hand or mixer)

Knead vigorously by hand for 15 mins or in a mixer for 12 minutes.

Place dough in bulk in a covered bowl at a room temperature of about 20 degrees centigrade.
After 2 hours gently stretch and fold the dough 4 times (quarter turn the bowl).

After about 4 to 6 hours the dough should be smooth and dome shaped. You should see some small bubbles and when you press your finger into the dough it should spring back slowly but not entirely.

Take the dough out of the bowl and gently shape it into a round ball. Now, leave to rest for about an hour covered in a cloth.

Divide the dough into 6 or 7 parts at 220g each.
Form each part into a dough ball, leave to rest for 30 mins.

Take each ball in turn and tie it in a knot by folding the edges into the middle and then use your hands to form a tight ball.

Place dough balls into a floured proofing tray and cover. After 4 to 6 hours they should be ready to bake. Enjoy.