makes 1 loaf

1 tablespoon runny honey 1 x 7g sachet dried yeast 325ml tepid water 500g strong white bread flour, plus extra for dusting 2 teaspoons sea salt To make your dough Add the honey and yeast to the tepid water and leave for a couple of minutes until it starts bubbling Pile the flour and 2 teaspoons sea salt into a large bowl and make a well in the centre Pour half of your yeast mixture into the well, and use a fork to gradually bring the flour in from the outside Once you get a stodgy, porridgey consistency, add the rest of the mixture and gradually incorporate all the flour to make a smooth dough To knead and prove your dough Dust a clean work surface and your hands with flour, then knead the dough, pushing, folding and pulling it with your hands, for about 5 minutes until its silky and elastic If any of the dough sticks to your hands, just rub them together with a little extra flour Lightly flour the top of the dough, make it into a roundish shape and place on a baking tray Deeply score the dough with a knife allowing it to relax and prove with ease Leave it to prove in a warm, moist, draught-free place for about 40 minutes until its doubled in size At this point you need to knock the air out of it by bashing it around for another minute Shape the dough into the loaf shape you want, sprinkle generously with flour then leave to prove once more, until it doubles in size again To bake your bread Preheat the oven to 225C/425F/gas 7 After all your hard work, dont spoil your efforts you want to keep all the air inside the loaf, so dont knock it Gently place the tray in the preheated oven, and dont slam the door Bake for 20 to 25 minutes, until golden You can tell if your bread is cooked by tapping its bottom if it sounds hollow its cooked, if it doesnt then pop it back in for a little longer Transfer it to a wire rack to cool before tucking in

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