Ingredients

500g organic white flour (I use 105)

20g coarse semolina

15g fresh yeast

10g Ile de Re sea salt

50g avocado oil

320g water

Method

Mix the flour and semolina together and rub in yeast as if making crumble. Add salt, oil and water and mix until dough starts to form. Turn out the dough onto counter and work until it comes away from the counter and feels smooth and looks silky. (I use Bertinet's method)

Rest dough in a lightly floured bowl for 1/2 hour. Lightly oil the outside of 8 earthernware bowls, about 12 cm in diameter. Preheat oven to 240C

Turn dough out of bowl onto a lightly floured surface and divide into 100g pieces. Working with one piece at a time, lightly flour it and then roll out the dough into a circle. Shake off any surplus flour and shape over the upturned bowl and press gently to ensure there are no air bubbles. Rest for 10 mins

Put upturned bowls into oven and turn heat down to 200C and bake for 20-25 mins until golden brown. Take out of oven, cool for a few mins. Using a fine blade knife loosen bread from the bowl and ease off - cool on a wire rack.

Notes: you will probably need to bake in two batches; bowls keep well in freezer for a few weeks. Stack with greaseprrof between and thaw for 1 hour before reheating in oven for 3 mins at 180C