1	Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
2	Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
3	Process for 1 minute or until the dough forms a ball.
4	With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 2 hours.
5	Take the dough out of the bowl with floured hands and place it on a floured worktop. Flatten it gently with the heel of your hand. fold the two sides into the middle, and turn it over.
6	Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 1 hour.
7	20 minutes before the end of the proving time, fill the dripping pan in the oven with water. Preheat your oven to 220 °C (gas mark 7).
8	Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife.
9	Bake for approx. 25 minutes or until golden.
10	To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray.

Chef’s tip

never allow yeast to come into direct contact with salt
You can double the amounts with the CS4200, CS5200 and Patissier models.

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