- using active yeast in the required amount.
- using a very small amount of active yeast and allowing the dough to rise naturally overnight.
- making your own starter yeast and using it in place of active yeast.
Put some flour on a wooden board and gently remove the dough from its container. Add a little flour and fold it till you get a ball shaped dough. This dough will be soft, but don’t worry. Put this ball on parchment paper or aluminium foil and set aside for another hour.
Twenty minutes before baking, start heating the oven to 230 C along with a deep over proof container and lid. When oven is ready, gently lift the dough with the parchment paper/aluminium foil and put it in the heated container. Cover with the lid and bake in oven for half an hour. After half an hour, carefully remove the lid and bake for another 15 mins so that the top browns nicely. Remove from container and allow to cool for ten mins before slicing. Enjoy!