INGREDIENTS 2 1/2 tspS dried yeast 300 ml warm water 900g strong white flour 300 ml barely cold water 3 level tsp salt 2 level tsp sugar 2 tbsp milk poppy seeds (optional)but they do make the loaf in my opinion. Oil for kneading
Stir the yeast and warm water together in a warmed bowl. Tip in 300g of the flour and stir until you have a sticky batter. Cover with a plate and leave for at least 2 hours or overnight.
Once the sponge has rested pour the cold water into the yeast batter and mix it to roughly combine.Measure the remaining flour, salt and sugar into a large warm bowl and tip in the yeast batter. Stir so you have a soft and sticky dough, cover and leave for 15 mins to allow the flour to absorb the mixture.
Next rub 2 tsp of oil on the work surface and form it into a circle roughly twice the area of your hand. Pour 2 tsp of the oil on the top of the dough and rub it over and down the sides so you can scoop out the dough without it sticking. Put the dough on the oiled surface and knead for 40 seconds. Place back in the bowl, cover and leave for 45 mins, kneading it briefly twice more in that time.
Lightly flour the work surface and place the dough seam-side up on it. Pat it out into an oval about 20cm. Roll it up very tightly and then roll into a long sausage shape, pressing the ends into points. Place the dough seam-side down on a baking sheet. Cover with a clean tea towel and leave for another 45 mins or until doubled in size.Pre-heat the oven to 200°C and place a small ovenproof dish of water at the bottom to create a steamy environment. Brush the dough with milk and sprinkle poppy seeds (optional) and with a serrated knife slash along one side. Bake for 20 minutes then reduce the heat to 180°C, and bake for a further 15-20 minutes till golden brown.As all ovens differ,it might need longer, I like to turn the loaf over to make the underneath just as crusty. Cool on a wire rack.