1. Combine yeast with some warm water and set aside.

2. Add the other ingredients to the bowl of your mixer, and blend on low speed until they have just come together. Once the yeast is active, add to the mixer and knead on low speed for 1 minute. Stop the mixer and scrape down the sides. The dough should be smooth and elastic in appearance. If it looks too dry add a little more water. Turn the mixer to medium and knead for additional 8 minutes. The dough should pass the windowpane test for optimal results and have a desired dough temperature of 25’c. Read here for our top 5 tips on bread baking for more information.

2. Place the dough on a lightly floured area and cover it with a damp towel, bench rest for 10 minutes.

3. This recipe makes 3 loaves, each weighing approximately 950 g. Divide the dough and shape them into rounds, cover them again and bench rest for another 10 minutes. It is important to bench rest after working the gluten, this will allow it to relax. If you do not rest the bread dough, it will be difficult to retain its shape, as the gluten will pull the dough back to its original shape.

4. Shape each round into a long loaf. To do this flatten the round into a flat rectangle, by pressing it out with your fingers. Once in a flat rectangle, grab the top part of the dough and bring it down 1/3 of the way, tuck in the sides and using your palm close the seam. Repeat this again 2 times until you have got the top part of the dough to the bottom. At this point tuck in the sides, then flip the dough so the seam side is up. Pinch closed the seam, turn the dough So the seam side is down and apply a little pressure with your palm to the top of the dough. Roll the dough to give the loaf some tension. Place the shaped loaf into the tin, close the lid and proof until 1 inch away from the top. Alternatively, if you do not have a Pullman loaf tin, you can place a greased baking pan over a normal loaf tin.

5. Bake in a 190’c conventional oven until browned, this will take approximately 1 hour. All times can vary depending on your oven.

6. Be very careful when removing these loaves, the tins are very hot at this point. We use a tea towel to knock the lid off then flip the tin upside down. If it doesn’t come out straight away then give it a knock. The hardest part of this recipe is waiting to slice into your freshly baked bread. Allow the bread up to an hour to cool down. This will allow the excess steam to escape and ensure a wonderful crumb.