- 1500g bakers flour
- 21g (3 sachets) dried yeast or 42g fresh yeast
- 50g full cream milk powder
- 800ml tepid water
- 25g fine salt
1 Preheat oven to 210°C. Combine 600g flour with ? of the yeast, the milk powder and the water in the bowl of an electric mixer and beat on medium speed with the paddle attachment for 8 minutes until the mixture is slightly sticky. Cover with cling film and set aside for 3 hours, until it rise and collapses.
2 Add the remaining flour and salt, then mix ell until a rough dough forms. Knead for 8-10 minutes, until the dough becomes smooth. Place in an oiled container and cover with cling film. Refrigerate overnight.
3 Remove from the fridge and divide into 150g pieces. Pre-form into balls, set aside for 5 minutes, then create final ball forms. Arrange on lined baking trays and cover with cling film. Set aside in a warm, but not hot, place to prove for 3 hours, until doubled in size.
4 Mist the balls with water and dust with flour. Cut a cross in the tops, then bake for 18-22 minutes, until deep-golden. Cool on a wire rack.