This recipe is in bakers percentages. To work out actual amounts use a calculator such as Bread Baking Percentage Calculator which is the one that produces numbers closest to my own calculator. This is a fairly wet dough so will need to be handled using folds rather than kneading.

• 100% Bread Flour
• 75% Water
• 2% Instant Yeast
• 2% Salt

• Kitchen Scale
• Dough Scraper

1. Add Flour, Yeast and Salt in a bowl and mix to combine.
2. Add water and bring together.
3. Once dough has come together turn it out onto bench.
4. Stretch and fold the dough for about 10 minutes.
5. Place back in bowl and let rise for 1 hour or until doubled in volume.

1. Lightly dust surface and top of dough with flour.
2. Use scraper to turn dough out onto surface.
3. Divide dough into number of portions required.
4. Pull the edges of the dough up into the center of the dough ball to tighten surface.
5. Once dough has tightened it can be flipped over and rolled to finish tightening.
6. Let dough rest until relaxed and puffed up.

1. Dust top of dough ball with flour.
2. Use scraper to flip onto floured surface and dust with flour.
3. Gently push down on dough ball to start spreading it out.
4. Work around the dough slowly stretching the dough out and avoiding the center and edges.