TM
* 10g fresh Yeast
* 350g Sparkling mineral water
* 500g strong Bread Flour - you may need to use more water if using very strong bread Flour
* 10g Salt

===Method===
* The night before you want to Bake the Bread, dissolve the Yeast in the water,
* Sieve 250g Flour into a large bowl and stir in the water and dissolved Yeast. Do NOT add the Salt at this stage as its will interfere with yeast activity.
* Mix thoroughly.
* Cover with Clingfilm and leave at room temperature overnight.
* If it becomes very active, Refrigerate and bring to room temperature in the morning.
* The next day, Sieve the remaining 250g Flour with the Salt and add to the bowl.
* Mix thoroughly and leave to rest for 20 minutes. The Dough should be fairly sticky, so add more water if necessary.
* Knead, using your desired method until you have an elastic Dough.
* Shape into a ball and leave it to rest for an hour in an oiled bowl, covered with Clingfilm, until the Dough has almost doubled in size.
* Lightly Flour a work surface and gently deflate the Dough.
* Knead briefly and repeat the two previous steps.
* Gently spread the Dough on a floured work surface and roll out until it is about 5mm thick.
* Using a plain 6cm Pastry cutter cut out circles of Dough and place them on a Baking tray.
* Lightly dampen the circles with water.
* Cut out the equivalent number of circles again and place on top of the others.
* Dampen the top circles and go through the same process a 3rd time.
* Cover with a damp cloth and leave to prove for up to 45 minutes.
* Bake at 230° C (450° F - gas 8), [fan Oven 210° C & reduce cooking time by 10 mins per hour] for 15-20 minutes.
* Allow to cool on a wire rack.

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