Ingredients

• oven at 225c
• 250 grams white bread flour
• 250 grams malted bread flour
• 10 grams fresh yeast (or packet easy dried)
• 10 grams salt
• 2 tablespoons olive/sunflower oil
• 350 mls warm water

Method

1. crumble fresh yeast into 250 grams of white flour(or add packet of dried yeast to flour).
2. add all hot water and stir till smooth batter is formed
3. cover with a cloth until batter has risen and is sponge-like (can be left for 20 minutes to all day)
4. add salt to 250 grams of malted flour and mix in well
5. add malted mix to sponge batter and pour in oil
6. stir until all flour is absorbed and then knead in or out of the bowl for 5 minutes - some extra flour may need added
7. leave to prove
8. shape into 2 small loaves
9. prove until risen
10. slash with bread knife
11. cook for approximately 20 minutes

Adapted from River Cottage Bread Book 3 using Richard Bertinet\'s yeast technique