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3. Turn the dough over and form it into a large ball, ensur-
ing that the edges are underneath and that the rounded
top is smooth.
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4. Now let the dough rest for at least a minute before mak-
ing it into a loaf or rolls.
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The ball should rest for at least a minute before
being formed into a loaf or placing it in a bread
tin. The edges should be underneath the loaf,
leaving the top smooth.
Bread that is baked directly on a baking tray and
not in a tin needs to be 25–30 cm long and 8–9
cm across.
Loaves should then be slashed across the top in
your chosen pattern. When making baguettes or
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it according to your requirements. Baguettes
should be made as long as possible – bearing in
mind the size of the oven!
The dough can be made in a food processor
by combining all the ingredients at once and
processing them to a smooth dough, which must
then rise before being placed in the baking tin.