High protein flour - 350g
Yeast - 3/4 tsp
Olive oil - 20g
Salt - 1/8 tsp
Sugar - 30g
Cold water - 220g
Method:
1. Add all ingredients and knead until the dough is smooth and elastic.
2. Then let the dough proof for 1 hour or until double in size in warm place. Cover with wet cloth or cling wrap. Recently weather quite cold, place the dough in oven/microwave with a cup of hot water, change when water turn cold to help the dough rises better.
3. Deflate and divide into 2 equal portions. Cover with wet cloth, let rest for 15 mins.
4. Roll out each portion of the dough with a rolling pin into an oval shape and roll it up, cover with wet cloth, rest for another 15 mins.
5. After 15 mins, roll flat, roll up (similar to #4) and place in the loaf tin to have the 2nd round of proofing until the tin full for 1 hour.
6. Brush the surface with water or whisked egg. Bake in a pre-heated 180°C oven for 30 to 35 minutes, until turns brown. Cover with aluminium foil if the top turn dark too quickly.
7. Remove from the oven and transfer onto a wire rack. Let cool completely.
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