Easy Loaf

Ingredients

• 600 g flour
• 11 g sugar
• 7 g yeast
• 15 g salt (not kosher)
• 400 g water, 22° - 44° C
• Cornmeal

Directions

1. Mix everything (except the cornmeal) in a large bowl. It will make a shaggy dough.
2. Turn out on a lighted floured surface and knead for six minutes.
3. Form into a ball and place in a lightly oiled bowl. Cover tightly and let rise for 1-2 hours until doubled in size.
4. Turn out on a lighted floured surface and gently deflate. Cut in half and form each into 15x20 cm rectangles. Letter fold then gently pat into a 25cm log.
5. Place loafs on a parchement paper covered baking sheet generously sprinkled with cornmeal. Cover lightly with oiled plastic wrap and let rise for 45 minutes.
6. Heat the oven to 230°C and place an oven ready pan on a bottom shelf filled with water.
7. Flour the top of each loaf, then cut three fairly deep slits in the tops. Place the baking sheet in the oven.
8. Bake for 20-25 minutes. Turn the oven off, open the door and let the loaves sit for an additional five minutes.
9. Cool on a rack before slicing.