Country Loaf

300g bakers flour

1 tsp table salt (zero if for Georgina)

1/3 tsp dried yeast

200ml lukewarm water

semolina, for dusting

handful of ice cubes

place the flour and salt in a large bowl, whisk to combine.

make a well and add yeast into the well.

add the water and mix with a wooden spoon to mix (like a dough hook) until it is a shaggy dough.

transfer the shaggy dough to a lightly floured bench and knead until it comes away clean.

tuck into a ball and place in the bowl.

place the bowl in a clean plastic bag, tie the ends together and allow the dough to ferment in a warm place for 2-3 hours or until in has roughly increased by two-thirds.

turn out the dough onto a lightly floured surface and knock the air out of it by pressing down with the palm of your hand.

fold the dough in half, turn 90 degrees and repeat twice more.

form the dough into a ball and return to the bowl.

put back inside the plastic bag, tie the ends together and leave to ripen for another 2 hours or until doubled in size.

remove the dough from the bowl.

place on a lightly floured surface and press it out into an A4- sized rectangle with a landscape orientation.

stretch it out a little then fold the left third over the centre third and the right third over this to form a square.

use your knuckles to again form a rough A4 rectangle, this time with a portrait orientation.

fold the corners furthest away from you in to the centre to form a peak or arrow (as if you were making a paper plane).

place the tips of your fingers behind the peak and tease and roll it into the middle of the dough, tucking and pushing as you go to try and make the roll quite tight.

continue to roll a little under and then push back, using tension of the dough to gently tighten the loaf.

it should be wider in the middle and slightly tapered at the ends.

finally, tuck the seam under the loaf.

line a large baking tray with a clean tea towel and dust generously with semolina.

place the loaf on the tray, dust with a little flour, then place a clean plastic bag and tie the ends. ( I just reuse the plastic gag used previously).

allow to prove in a warm place for another hour or until roughly doubled in size.

preheat the oven to 220 degrees celsius (fan-forced).

position a large pizza stone or heavy baking tray in the centre of the oven.

place an old baking tray on the bottom shelf of the oven to hold the ice cubes.

using a very sharp knife greased with a little vegetable oil, make an incision no more than 5 mm deep lengthways and into one side of the top of the loaf.

gently but quickly place the loaf on the baking stone or tray.

throw a handful of ice into the old baking tray on the bottom shelf, then quickly close the door.

reduce the temperature to 185 degrees celsius (fan-forced) and bake for 25 minutes.

open the over door a little and prop it open with the handle of a wooden spoon, then bake for a further 5 minutes.

the loaf is baked when the crust is golden brown and the base sounds hollow when rapped with your knuckles.

remove the loaf from the oven and allow to cool on a wire rack.

this also works if you bake at 220 for 10 minutes and then turn the heat down to 185 for the remaining 15 minutes before propping the oven door open.