Steam Combi Recipe: Simple Rustic White Bread

This is a very basic white rustic style white loaf.  It is very beneficial to add steam at the beginning of the cook as this is what assists with a final rise in the oven and helps create the wonderful crisp crust

METHOD

1. Place all ingredients in the bowl of a stand mixer with the dough hook attached  (If you are using other than instant yeast, activate it first in a small amount of the water) 
2. Knead for 8 minutes or until dough is smooth and elastic 
3. Grease a bowl with olive oil and turn the dough out into the bowl, turning the dough in the oil to coat it all over. 
4. Set oven to its Proving funcrion - 38c (if your oven gives you an option) 45 minutes. insert the dough   and add the required water to the oven reservoir
5. Remove dough from oven. It should be risen and doubled in size. 
6. If you have a baking stone that fits in your oven, place it on the bottom rack and preheat the stone and the oven to 250c for 40 minutes . If not preheat the oven to 230c bottom + fan forced function  with high humidity or a burst of steam at the beginning of the cook if available  and set an oven tray on the bottom shelf of the oven 
7. Sprinkle a little dough on a board and knock back the dough and form into a ball shape by pulling each corner in to the centre repeatedly, until the bottom surface (which will be the top of the bread) has become taut.  
8. Turn dough over, shape into a boule and sit on a piece of baking paper, sprinkle loaf with flour and cover lightly with a cloth. 
9. When your bread has risen, slash the loaf around the side near the top with a very sharp knife and transfer the stone, or hot oven tray  (you can transfer the loaf on the baking paper if desired- this does make it easier to transfer to the oven)  
10. Cook the bread for 25-25 miniutes or until the loaf is risen and brown .
11. Remove from oven when bread is risen and golden brown. Leave to cool before slicing