2 ½ cups plain flour, plus extra for dusting
2 ½ cups wholemeal flour
2 tsp salt
1 tbsp yeast
2 ½ tsp bread improver
700 ml lukewarm water
1 tsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 30 minutes
Place all dry ingredients in a bowl and mix together well. Make a well in the center of the mixture and pour in water and oil. Mix ingredients together until you get a dough that feels smooth and a little tacky.
Place a sheet of cling wrap on the dough as well as up the sides of the bowl. Allow the dough to rise for about 30 minutes. It should double in size.
Remove cling wrap and discard it. Place dough on a well-floured table surface and cover with flour.
Using a knife or spatula, take a portion of the dough and shape it into a round ball, then flatten it with the palm of your hand.
Place the dough directly onto the wood-fired oven floor or use a pizza shovel to direct it to a warm position in the oven.
Monitor the bread and watch it bake in a couple of minutes - the time will depend on the temperature of the oven and the size of the dough.