The addition of the water in the bottom of the oven creates steam, which gives the bread a crisp crust.
Ingredients465g All Purpose Flour
1 tsp sugar
1 tsp salt
1 1/2 fast action dried yeast
300ml hand hot water
Method1. Combine the flours, sugar, salt and yeast in a large bowl. Add the water and mix to a soft dough.
2. Turn out onto a floured surface and knead for 10 minutes until smooth. Cover and prove in a warm place until doubled in size.
3. Divide dough into 2 long rolls and place on a baking sheet. Cover and prove until doubled in size.
4. Pre heat the oven to 220 C/425 F. Place a large, shallow dish in the bottom of the oven and half fill with boiling water. Be careful now when opening the oven as a rush of hot steam with shoot out straight away- just stand back till it has gone.
5. Bake for 15-20 minutes. Cool on a wire rack.
Once baked there was really only one thing to fill this long delightful loaf with......