480 ml water lukewarm at 30~35°C

2 tsp yeast (fast-action dried yeast)

520 g strong flour

2 tsp salt (or 3)

Measure water into mixing bowl.

Sprinkle yeast and stir until dissolved.

Stir in the salt and 300 g of the flour and stir briskly until smooth, which takes about 2 minutes.

Stir in the remaining 220 g flour using a strong wooden spoon, for about 2 minutes, just until the dough pulls away from the side and the flour is incorporated. If required, use additional ~50 g flour.WIP

Cover bowl with cling film.

Overnight: leave in fridge overnight. Remove dough 2 hours before and let it stand, covered in a warm place.

Same day: Let dough rise in warm place until doubled in volume, about 30~40 minutes.

Preheat oven to 240°C fan.

Dollop mixture out onto baking tray lined with baking paper.

Rise for ~15 minutes.

Bake for 15~20 minutes, reducing temperature to 210°C fan.